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Bo Kho: Vietnamese Beef Stew
Red Pho

Eat in many ways: with rice, in Pho soup, with bread...

Bo Kho is a Vietnamese dish, it is an adaptation of the Western cuisines' slow-cooked dishes. In Laos, we call it the Red Pho and we love it. The invariable element of this dish is the beef stew. To prepare it, we use either a pressure cooker as in my recipe, or a longer conventional cooking over low heat. Meat and vegetables must be melting in mouth.

We can enjoy this stew with rice noodles, the same ones we use for the Pho soup. But we can also eat it with Thai fragrant rice or with a good French baguette.

The preparation will always contain lemongrass and star anise, and you can find many variants: with beer, coconut juice, curry or turmeric... Find out your preferred way to eat Bo Kho: with semolina, Italian pasta, steamed potatoes? Bon appétit.

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Ingredients for 6 to 8 people

Marinade

  • 1,5kg beef shank
  • 1 tbsp salt
  • 2 tbsp fish sauce
  • 1 tsp five-spice powder
  • ¼ tsp ground pepper
  • 1 tsp grated ginger
  • 4 garlic cloves
  • 1 onion

Broth, Vegetables, Noodles

  • 2 tbsp vegetable oil
  • 1 and ½ onions
  • 4 lemongrass
  • 5g star anise
  • 1 cinnamon stick
  • 400g tomato flesh
  • 100g tomato paste
  • 2 tbsp fish sauce
  • 1kg carrots
  • 400g white radish
  • 15g cilantro
  • 30g Thai basil
  • 2 spring onions
  • 2L water
  • 800g dehydrated rice noodles or 1.2 kg of fresh rice noodles


  • Bo Kho: Vietnamese Beef Stew - Red Pho
     
  • Bo Kho Ingredients
    Bo Kho Ingredients
  • Bo Kho: Vietnamese Beef Stew - Red Pho
  • Bo Kho: Vietnamese Beef Stew - Red Pho

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