The humble Bò Kho is a meat representative of its cornucopia of ingredients, masterfully cooked. And the best part is, in the progressing days, it will continue to develop flavor as the aromatics (slowly) perfume and permeate the stew. Nostalgia suggests serving the stew over a steaming bowl of rice. Or with a crumbly baguette. My favorite way to have this stew is to serve it with Phở noodles; transforming the dish into Phở Bò Kho.
Check out my recipe using the Mekong Delta Spice Collection
Step 1 - Marinate the Beef
Step 2 -
Cube beef into 1” chunks [2 lbs.]
Step 3 -
Dust the beef chunks with AP Flour
Step 4 -
Preheat a large wok (or cast iron pot) on high heat for 2 minutes
Step 5 -
Add 1 tbsp., of Cooking Oil
Step 6 -
Once the oil shimmers, add the Beef Chunks
Step 7 -
Immediately, season the beef with 1 tsp., Kosher Salt
Step 8 -
Roast the beef chunks in the pot until it browns (4-5 minutes)
Step 9 -
Stir and mix.
Step 10 -
Add the all of the aromatics, spices, and vegetables
Step 11 -
Roast the vegetable mix in the pot until it browns (4-5 minutes)
Step 12 -
Stir and mix.
Step 13 -
Add coconut water.
Step 14 -
Season the stew with Son Fish Sauce, Tomato, and Tiger Sa Tế
Step 15 -
Bring the pot to a simmer.
Step 16 -
Simmer for 45 minutes.
Step 17 - Assemble
Step 18 -
In a large soup bowl, first, start with rice (egg or pho noodles) in a bowl
Step 19 -
Ladle the beef stew into the bowl
Step 20 -
Garnish with scallions and fresh chilies
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