90 min · 1 serving · @Noms by Nancy
Bò Kho (Vietnamese Beef Stew)
Tender beef shank braised in coconut water with lemongrass, ginger, star anise and tomato, finished with carrots and fresh herbs for a fragrant Vietnamese stew.
Nutrition per serving
- 376 kcal
- 43 g protein
- 15 g carbs
- 16 g fat
Ingredients
- 200 g beef shank, cut into large chunks
- 1 tsp Bò Kho spice mix
- ¾ tsp fish sauce, plus more to taste
- ¾ tsp sugar
- 0.4 tsp chicken bouillon powder, plus more to taste
- ½ tsp oil
- 125 ml coconut water
- ¾ tsp tomato paste
- ½ stalk lemongrass, smashed
- 1 slice ginger
- ¼ shallot
- 1 small sliver rock sugar
- ¼ star anise
- ½ clove
- ½ carrot, chopped
- Green onion, cilantro, Thai basil and lime, to garnish
Steps
- Toss the beef with the spice mix, fish sauce, sugar and bouillon and marinate for at least 1 hour, ideally overnight.
- Heat the oil in an Instant Pot on sauté, fry the ginger, shallot, star anise and clove briefly, then add the beef and sear well.
- Pour in the coconut water, stir in the tomato paste and add the lemongrass and rock sugar; season lightly with more bouillon and fish sauce.
- Pressure cook for 20 minutes, quick release, then add the carrots and cook for a final 15 minutes until tender.
- Serve over rice noodles or with a baguette, garnished with green onion, cilantro, Thai basil and a squeeze of lime.
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