Classic Bò Kho (Vietnamese Beef Stew)
Món truyền thống · Vietnamese
A rich and aromatic Vietnamese beef stew, slow-cooked with lemongrass, star anise, and other warming spices, resulting in incredibly tender beef and a deeply flavorful broth. Traditionally served with banh mi or noodles.
Đánh giá công thức này
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Nguyên liệu
- Beef chuck roast2 lbs
- Carrots3 large
- Potatoes2 large
- Lemongrass stalks3
- Garlic cloves4
- Shallots2
- Ginger1 inch piece
- Star anise4
- Cinnamon stick1
- Curry powder2 tbsp
- Tomato paste2 tbsp
- Fish sauce3 tbsp
- Sugar1 tbsp
- Coconut milk1 can (13.5 oz)
- Beef broth4 cups
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Fresh cilantrofor garnish
- Red chiliesfor garnish
Các bước
- 1
Cut beef into 1.5-inch cubes. Season with salt and pepper.
- 2
Bruise lemongrass stalks and cut into 2-inch pieces. Mince garlic and shallots. Grate ginger.
- 3
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear beef cubes in batches until browned on all sides. Remove beef and set aside.
- 4
Add minced garlic, shallots, and ginger to the pot. Sauté until fragrant, about 1-2 minutes.
- 5
Stir in curry powder and tomato paste. Cook for another minute.
- 6
Return beef to the pot. Add lemongrass, star anise, cinnamon stick, fish sauce, sugar, coconut milk, and beef broth. Stir to combine.
- 7
Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until beef is very tender.
- 8
Peel and chop carrots and potatoes into large chunks. Add them to the pot during the last 30-45 minutes of cooking, or until tender.
- 9
Remove lemongrass stalks, star anise, and cinnamon stick before serving.
- 10
Adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish with fresh cilantro and sliced red chilies.
