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
tbsp oil

bunch basil

bunch beansprouts

clove garlic

tbsp hoisin sauce

lemongrass

bunch cilantro

oz rice noodles

slice ginger

tbsp chicken bouillon

french bread

bunch green onion

tbsp tomato paste

star anise

tbsp salt

oz egg noodles

shallot

lb beef shank

tbsp sugar

carrot

tbsp chicken bouillon powder

white onion
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