Vietnamese Beef Stew - Bo Kho
Serves 630 mins prep40 mins cook
A flavorful Vietnamese beef stew made with marinated beef shank, carrots, and aromatic spices. Perfect to serve with noodles or bread.
0 servings
What you need
Instructions
1: Combine all the ingredients listed under 'for the marinade'. Allow to marinate for at least 30 minutes or overnight. 2: In a pot over medium-high heat, add 2 tablespoons of oil and allow to smoke. 3: Add your marinated beef shank. Sauté until the meat is no longer pink - approximately 2-3 minutes. 4: Transfer the beef shank into the instant pot. 5: Fill the instant pot with water until you reach the 'max' line. 6: Add ginger slices, star anise, and lemongrass stalks. 7: Set the instant pot to high pressure cooker (with sealed valve) for 40 minutes. Allow for natural release. 8: Open the instant pot once the pressure valve has lowered. 9: Add your carrot and set to 'Saute' mode for 15 minutes. 10: Once the carrots are tender, season with chicken powder and fish sauce. 11: Serve this hot with French bread, pho noodles, or egg noodles. Garnish with green onions, cilantro, and thin slices of white/red onion. 12: If you prefer your Bo Kho thick, mix in a cornstarch and water slurry to thicken the consistency.View original recipe