Bò Kho Meatballs with Lemongrass Broth
50% chuẩn vị · Vietnamese-Inspired
A creative take on Bò Kho, featuring flavorful meatballs infused with Bò Kho spices, served in a light, aromatic lemongrass broth. This dish offers a different texture and presentation while capturing the essence of the original.
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
- Ground beef1 lb
- Pork shoulder, ground0.5 lb
- Shallots2
- Garlic cloves3
- Lemongrass stalks2
- Ginger1 inch piece
- Star anise2
- Curry powder1 tbsp
- Fish sauce2 tbsp
- Sugar1 tsp
- Beef broth6 cups
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Fresh mintfor garnish
- Lime wedgesfor garnish
Các bước
- 1
Finely mince 1 shallot, 2 garlic cloves, and ginger. Combine ground beef and pork in a bowl. Add minced aromatics, curry powder, 1 tbsp fish sauce, 1 tsp sugar, salt, and pepper. Mix well.
- 2
Form the mixture into small meatballs (about 1-inch diameter).
- 3
Heat vegetable oil in a skillet over medium-high heat. Brown the meatballs on all sides. Remove and set aside.
- 4
Prepare the broth: Bruise lemongrass stalks. Finely mince the remaining shallot and garlic. In a pot, combine beef broth, bruised lemongrass, minced shallot and garlic, star anise, and remaining 1 tbsp fish sauce.
- 5
Bring the broth to a simmer and cook for 15 minutes to infuse flavors.
- 6
Add the browned meatballs to the simmering broth. Cook for another 15-20 minutes, or until meatballs are cooked through.
- 7
Adjust seasoning of the broth if needed. Serve hot in bowls, garnished with fresh mint and lime wedges.
