Vietnamese Bò Kho
Vietnamese Bò Kho
Ingredients
For the Broth
- 1 kg beef brisket, cut into chunks
- 500 g beef chuck, cut into chunks
- 1 litre coconut water
- 500 ml water
- 2 carrots, cut into chunky pieces
- 1 onion, cut into pieces
- 1 ginger, cut into pieces
- 1 small daikon, cut into pieces
- 2-3 garlic cloves, minced
- 1 shallot, minced
- 4-5 stalks lemongrass, bruised
- 2 tablespoons tomato paste
- 1 tablespoon lemongrass chilli oil
- 2 tablespoons neutral oil, or annatto oil for more color
- 1-2 tablespoons fish sauce
- 1 1/2 teaspoons salt, taste and adjust once almost done cooking
- 1 teaspoon sugar, or rock sugar
For the Beef Marinade
- 1 packet Vietnamese Bò Kho seasoning, 18 g
- 1 teaspoon paprika, for spice and color
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 1 teaspoon chicken bouillon
- 1 tablespoon minced garlic and shallots, from the broth ingredients list
Whole Spices
- 3-4 star anise
- 3-4 bay leaves
- 1 cinnamon stick
Instructions
- 1
Parboil the beef brisket and chuck cuts for 15 minutes. Drain and rinse the beef thoroughly. In a large bowl, combine the parboiled beef with the Vietnamese bò kho seasoning, paprika, 1 teaspoon sugar, 1 tablespoon fish sauce, chicken bouillon, and 1 tablespoon of the minced garlic and shallots. Mix well to ensure the beef is evenly coated. Marinate for at least 1 hour.
⏱️ 15 min
- 2
Heat the 2 tablespoons of neutral oil (or annatto oil) in a large pot over medium heat. Add the remaining minced garlic and shallots and sauté until fragrant, about 1-2 minutes. Add the bruised lemongrass, onions, star anise, cinnamon stick, and bay leaves. Stir for another minute until aromatic.
⏱️ 5 min
- 3
Add the marinated beef to the pot and sear until lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the 2 tablespoons of tomato paste and 1 tablespoon of lemongrass chilli oil. Cook for 1 minute, stirring constantly.
⏱️ 1 min
- 5
Pour in the 1 litre of coconut water and 500 ml of water. Bring the mixture to a boil. As it boils, skim off any foam that rises to the surface using a spoon or ladle.
⏱️ 10 min
- 6
Add the carrots, daikon, and onion to the pot. Reduce the heat to a gentle simmer, cover the pot, and cook for about 1 1/2–2 hours, or until the beef is fork tender.
⏱️ 120 min
- 7
Season the broth with the remaining fish sauce, 1 1/2 teaspoons salt, and 1 teaspoon sugar. Taste and adjust the seasoning until the broth is well balanced to your liking. If the broth is too salty, add a small amount of water to dilute.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Bò Kho
For the Broth
- 1 kg beef brisket, cut into chunks
- 500 g beef chuck, cut into chunks
- 1 litre coconut water
- 500 ml water
- 2 carrots, cut into chunky pieces
- 1 onion, cut into pieces
- 1 ginger, cut into pieces
- 1 small daikon, cut into pieces
- 2-3 garlic cloves, minced
- 1 shallot, minced
- 4-5 stalks lemongrass, bruised
- 2 tablespoons tomato paste
- 1 tablespoon lemongrass chilli oil
- 2 tablespoons neutral oil, or annatto oil for more color
- 1-2 tablespoons fish sauce
- 1 1/2 teaspoons salt, taste and adjust once almost done cooking
- 1 teaspoon sugar, or rock sugar
For the Beef Marinade
- 1 packet Vietnamese Bò Kho seasoning, 18 g
- 1 teaspoon paprika, for spice and color
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 1 teaspoon chicken bouillon
- 1 tablespoon minced garlic and shallots, from the broth ingredients list
Whole Spices
- 3-4 star anise
- 3-4 bay leaves
- 1 cinnamon stick
Instructions
- 1
Parboil the beef brisket and chuck cuts for 15 minutes. Drain and rinse the beef thoroughly. In a large bowl, combine the parboiled beef with the Vietnamese bò kho seasoning, paprika, 1 teaspoon sugar, 1 tablespoon fish sauce, chicken bouillon, and 1 tablespoon of the minced garlic and shallots. Mix well to ensure the beef is evenly coated. Marinate for at least 1 hour.
⏱️ 15 min - 2
Heat the 2 tablespoons of neutral oil (or annatto oil) in a large pot over medium heat. Add the remaining minced garlic and shallots and sauté until fragrant, about 1-2 minutes. Add the bruised lemongrass, onions, star anise, cinnamon stick, and bay leaves. Stir for another minute until aromatic.
⏱️ 5 min - 3
Add the marinated beef to the pot and sear until lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the 2 tablespoons of tomato paste and 1 tablespoon of lemongrass chilli oil. Cook for 1 minute, stirring constantly.
⏱️ 1 min - 5
Pour in the 1 litre of coconut water and 500 ml of water. Bring the mixture to a boil. As it boils, skim off any foam that rises to the surface using a spoon or ladle.
⏱️ 10 min - 6
Add the carrots, daikon, and onion to the pot. Reduce the heat to a gentle simmer, cover the pot, and cook for about 1 1/2–2 hours, or until the beef is fork tender.
⏱️ 120 min - 7
Season the broth with the remaining fish sauce, 1 1/2 teaspoons salt, and 1 teaspoon sugar. Taste and adjust the seasoning until the broth is well balanced to your liking. If the broth is too salty, add a small amount of water to dilute.
⏱️ 2 min