Bò Kho Vũng Tàu Style (Southern Vietnamese Beef Stew)
85% chuẩn vị · Vietnamese
A regional variation of Bò Kho from Vũng Tàu, often featuring a slightly sweeter profile and sometimes including ingredients like potatoes or daikon radish alongside carrots. The broth is typically rich and deeply colored.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Beef shank or brisket1 kg
- Carrots200 g
- Potatoes200 g
- Lemongrass stalks3
- Garlic cloves6
- Shallots3
- Ginger1 inch piece
- Annatto seeds2 tbsp
- Star anise4
- Cinnamon stick1
- Curry powder2 tbsp
- Rock sugar1.5 tbsp
- Fish sauce4 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Vegetable oil2 tbsp
- Thai basilfor garnish
- Lime wedgefor serving
Các bước
- 1
Cut beef into 2-inch cubes. Peel and cut carrots and potatoes into large chunks.
- 2
Prepare aromatics: bruise and chop lemongrass, mince garlic and shallots, grate ginger.
- 3
Infuse oil: Heat vegetable oil, add annatto seeds, cook until red, strain, discard seeds.
- 4
In the same pot, sauté minced garlic, shallots, and ginger in infused oil until fragrant.
- 5
Add beef cubes and sear until browned on all sides.
- 6
Stir in curry powder and cook for 1 minute.
- 7
Add lemongrass, star anise, cinnamon stick, rock sugar, fish sauce, salt, and pepper. Add enough water to cover the beef.
- 8
Bring to a boil, then reduce heat, cover, and simmer for 1.5-2 hours until beef is tender.
- 9
Add carrots and potatoes during the last 45 minutes of cooking.
- 10
Adjust seasoning. Remove whole spices.
- 11
Serve hot in bowls, garnished with Thai basil and a lime wedge.
