Monday, August 5, 2019

BO KHO: SPICY VIETNAMESE BEEF STEW WITH NOODLES

Bo Kho is a spicy and flavorful Vietnamese red meat stew that makes for a really epic bowl of noodle soup whilst you’ve possibly had your fill of pho or are in search of anything slightly different.

BO KHO: SPICY VIETNAMESE BEEF STEW WITH NOODLES




I’ve had Bo Kho at purely a pair of puts over the years, and they’ve been really wide-ranging in phrases of quality. My favourite area to devour it's within the heart of New Jersey within the cafeteria of a Chinese grocery. You fork over $7.50, and purely a pair of minutes later, you’re having fun with an enormous bowl of spicy red meat broth with braised carrots, rice noodles, and lots of crunchy onion and cilantro over the top. After a hard (read: thoughts numbing) day at Saturday Chinese faculty there was nothing better!

It’s certainly one of these dishes that appears simple–spicy red meat soup, right?–but which you simply understand ought to be extra complicated given how flavorful and delicious it's whilst you’re having fun with the finest doubtless model of it. 

And, indeed, Bo Kho is flavored with chili, five-spice, fish sauce, lemongrass, lots of garlic, and tomato. Its acquainted red coloration comes from the addition of aromatic annatto, which imparts a unique red color! You can use or make annatto oil when you may get your fingers on it, but for this recipe, I’ve used flooring annatto powder and my selfmade chili oil to get that spicy flavor.

Bo Kho at its most primary is viewed a “beef stew,” given it could be ready as a soup or a thicker stew, but to me, I at all times believe it extra of a soup. It may be served with rice or French bread, but we find it irresistible served with noodles! You can use rice noodles (“rice sticks” if you’re acquainted with Vietnamese restaurant parlance) or egg noodles, too, if that’s your preference!




Let’s start!

For the beef:

2 to 2 ½ kilos boneless red meat chuck or brisket cut into 1½-inch chunks
2 cloves minced garlic
3 tablespoons minced ginger
5 tablespoons fish sauce
2½ teaspoons five-spice powder
1½ teaspoons brown sugar
For the relaxation of the stew:

3 tablespoons oil
1 stalk lemongrass, cut into 3-inch lengths (after elimination any hard woody parts)
2 stalks lemongrass, minced (after elimination any hard woody parts)
8 cloves garlic, minced
1 onion, sliced thinly
4 tablespoons tomato paste
8 cups of water
2 cups of natural coconut water/juice
2 entire star anise
1 teaspoon flooring black pepper
1 teaspoon chili powder
1 teaspoon flooring annatto (optional)
1 tablespoon paprika
8 huge carrots, peeled and cut at the bias into 1½ -inch chunks
1 teaspoon of salt
3 tablespoons soy sauce
3 tablespoons selfmade chili oil, or to taste
wide rice noodles or egg noodles
¼ cup coarsely chopped recent cilantro leaves
Thai basil leaves
Thinly sliced uncooked onion
Lime wedges
Bo Kho: Spicy Vietnamese Beef Stew with Noodles, via means of thewoksoflife.com
First marinate the beef. Combine the meat with the garlic, ginger, fish sauce, five-spice powder, and brown sugar till every piece is frivolously coated. Marinate for 30 minutes.


Next, warmth 3 tablespoons of oil in a huge inventory pot or Dutch oven over excessive heat. Add the stalks of lemongrass and permit them to infuse the oil for 1 minute. Next, upload the minced lemongrass and garlic. Cook for 2 minutes.


Add the onions and prepare dinner till translucent.




Then upload all the meat to the pot, and brown frivolously on all sides.


Add the tomato paste.


Stir and prepare dinner exposed for 5 minutes. Add the water, coconut water, star anise, flooring black pepper, chili powder, annatto, and paprika. Bring the combination to a boil, scale back the warmth to medium low, and simmer for 1 hour.

After an hour has passed, upload the carrots, salt, soy sauce, and chili oil. Simmer for one other 40 minutes.

To serve, take away the huge lemongrass stalks and any star anise pods you may fish out. Cook your noodles per bundle instructions, move to bowls, and ladle the soup over the top.

Garnish with cilantro, Thai basil, and uncooked onion, and serve with some lime wedges at the side.


Try this delicious Bo Kho recipe. It’s an brilliant Spicy Vietnamese Beef Stew Noodle Soup!



 Print Recipe
4.86 from 34 votes
Bo Kho: Spicy Vietnamese Beef Stew with Noodles
Bo Kho is a spicy and flavorful Vietnamese red meat stew that makes a really epic bowl of noodle soup. Bho Kho is a good switch to the normal bowl of pho noodles
Prep Time
40 mins
Cook Time
2 hrs 20 mins
Total Time
3 hrs
Course: BeefCuisine: AsianKeyword: bo khoServings: 8Calories: 615kcalAuthor: Kaitlin

Ingredients
For the beef:
2 to 2 ½ kilos boneless red meat chuck or brisket (cut into 1½-inch chunks)
2 cloves garlic (minced)
3 tablespoons ginger (minced)
5 tablespoons fish sauce
2½ teaspoons five-spice powder
1½ teaspoons brown sugar

For the relaxation of the stew:
3 tablespoons oil
1 stalk lemongrass (cut into 3-inch lengths, after elimination any hard woody parts)
2 stalks lemongrass (minced, after elimination any hard woody parts)
8 cloves garlic (minced)
1 onion (sliced thinly)
4 tablespoons tomato paste
8 cups water
2 cups natural coconut water/juice
2 star anise
1 teaspoon flooring black pepper
1 teaspoon chili powder
1 teaspoon flooring annatto (optional)
1 tablespoon paprika
8 huge carrots (peeled and cut at the bias into 1½ -inch chunks)
1 teaspoon salt
3 tablespoons soy sauce
3 tablespoons chili oil (or to taste)
wide rice noodles or egg noodles
¼ cup coarsely chopped recent cilantro leaves
1/2 cup Thai basil leaves
1/2 cup Thinly sliced uncooked onion
Lime wedges
Instructions

First marinate the beef. Combine the meat with the garlic, ginger, fish sauce, five-spice powder, and brown sugar till every piece is frivolously coated. Marinate for 30 minutes.

Next, warmth 3 tablespoons of oil in a huge inventory pot or Dutch oven over excessive heat. Add the stalks of lemongrass and permit them to infuse the oil for 1 minute. Next, upload the minced lemongrass and garlic. Cook for 2 minutes.

Add the onions and prepare dinner till translucent. Then upload all the meat to the pot, and brown frivolously on all sides. Add the tomato paste.

Stir and prepare dinner exposed for 5 minutes. Add the water, coconut water, star anise, flooring black pepper, chili powder, annatto, and paprika. Bring the combination to a boil, scale back the warmth to medium low, and simmer for 1 hour.

After an hour has passed, upload the carrots, salt, soy sauce, and chili oil. Simmer for one other 40 minutes.

To serve, take away the huge lemongrass stalks and any star anise pods you may fish out. Cook your noodles per bundle instructions, move to bowls, and ladle the soup over the top.

Garnish with cilantro, Thai basil, and uncooked onion, and serve with some lime wedges at the side.CLICK FOR ALL >>>