Bò Kho (Vietnamese Beef Stew)
Chef Tu David Phu
The humble Bò Kho is a meat representative of its cornucopia of ingredients, masterfully cooked. And the best part is, in the progressing days, it will continue to develop flavor as the aromatics (slowly) perfume and permeate the stew. Nostalgia suggests serving the stew over a steaming bowl of rice. Or with a crumbly baguette. My favorite way to have this stew is to serve it with Phở noodles; transforming the dish into Phở Bò Kho.
Check out my recipe using the Mekong Delta Spice Collection
- 2 lbs. Beef Stew Meat
- 1 cup Coconut Water
¼ tsp Agean Fennel Seeds
¼ tsp Highland Cloves
1 stick Padang Cassia Cinnamon
2 pods Vietnamese Star Anise
- ¼ tsp Annatto Powder [or Paprika]
- 1 stalk Bruised Lemongrass
- 4 cloves Minced Garlic
- 2 tsp Grated Ginger
- 2 each Sliced Carrots
- 1 each Serrano
- 1 each Sliced Onion
- 3 tbsp AP Flour
- 3 tbsp Son Fish Sauce
- 1 tbsp Tiger Sa Tế
- 2 tbsp Tomato Paste
- 2 tbsp Coconut Sugar
- Cooking Oil, as needed
Marinate the Beef
- Cube beef into 1” chunks [2 lbs.]
- Dust the beef chunks with AP Flour
- Preheat a large wok (or cast iron pot) on high heat for 2 minutes
- Add 1 tbsp., of Cooking Oil
- Once the oil shimmers, add the Beef Chunks
- Immediately, season the beef with 1 tsp., Kosher Salt
- Roast the beef chunks in the pot until it browns (4-5 minutes)
- Stir and mix.
- Add the all of the aromatics, spices, and vegetables
- Roast the vegetable mix in the pot until it browns (4-5 minutes)
- Stir and mix.
- Add coconut water.
- Season the stew with Son Fish Sauce, Tomato, and Tiger Sa Tế
- Bring the pot to a simmer.
- Simmer for 45 minutes.
- In a large soup bowl, first, start with rice (egg or pho noodles) in a bowl
- Ladle the beef stew into the bowl
- Garnish with scallions and fresh chilies