Vietnamese Beef Stew
Serves 730 mins prep55 mins cook
A hearty Vietnamese beef stew (Bo Kho) made with marinated beef shank, various vegetables, and aromatic spices, prepared quickly in an instant pot for a warm dinner.
0 servings
What you need

tbsp tomato paste

tbsp salt

tbsp water

lb beef shank

bunch cilantro

tbsp fish sauce
tbsp cornstarch

star anise

tbsp hoisin sauce
tbsp oil

bunch basil

tbsp sugar

bunch green onion

lemongrass

tbsp chicken bouillon

slice ginger

bunch beansprouts

clove garlic

carrot

white onion

tbsp chicken bouillon powder

seasoning mix
Instructions
1: Combine all ingredients listed under 'for the marinade' and allow to marinate for at least 30 minutes or overnight. 2: In a pot over medium-high heat, add 2 tbsp of oil and allow to smoke. 3: Add your marinated beef shank and sauté until meat is no longer pink (approximately 2-3 minutes). 4: Add beef shank into the 6qt instant pot and fill with water until reaching the 'max' line. 5: Add ginger slices, star anise, and lemongrass stalks. 6: Set the instant pot to high pressure cooker (with sealed valve) for 40 minutes. 7: Once completed, do a quick release and open the instant pot once the pressure valve has lowered. 8: Add your carrot and set to 'Saute' mode for 15 minutes. 9: Once the carrots are tender, season with 1 tbsp chicken powder and 5 tbsp fish sauce. 10: If you like your Bo Kho thick, add cornstarch slurry (2 tbsp cornstarch + 2 tbsp water mixed) into the broth when boiling to thicken the stock. 11: Serve hot with French bread, pho noodles, or egg noodles and garnish with green onions, cilantro, and thin slices of white/red onion.View original recipe