I was looking for an authentic recipe for Vietnamese beef stew, known as bo kho. I really liked this one, but I wanted to make it in the Instant Pot. I modified the recipe for that, as well as a substitution for annatto, which I don’t I have.
Update: I have been informed since the original publication of this article, that neither curry or potatoes are authentic. Speaking to a friend who is Vietnamese, I’ve been told that there are regional variations in the stew. For example, I think the northern version uses potatoes but the southern version does not. I am hardly an authentic source when it comes to Vietnamese food so take it as you will.
The flavours are superb. Being Cantonese, it does remind me of the Chinese beef brisket stew that my Mom used to make.
Recipe courtesy of Wandering Chopsticks blog
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- 1 lb beef stew meat
- 1 lb oxtails or short ribs, or any other beef bones or more stew meat
- 1 tbs annatto seeds or ½ tbsvpaprika and ½ tbs turmeric
- 1/4 cup all-purpose flour
- 2 stalks lemongrass bruised
- 2- inch knob ginger cut into big slices
- 1 stick cinnamon
- 3 star anise
- 2 bay leaves
- 2 tsp Chinese 5-spice powder
- 2 tsp Ca Ri Ni An Do Vietnamese Indian Madras Curry Powder
- 2 tbs Nuoc Mam Vietnamese Fish Sauce
- 2 tsp salt
- 6 oz can tomato paste
- 2 carrots cut into 2-inch chunks
- 3 potatoes or more cut into 2 -inch chunks
- 1 cup pearl onions or 1 large onion, cut into 2 inch chunks
- Optional: Serve with with a squeeze of lime and basil and with rice or flat rice noodles.
Ingredients
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- Oil the bottom of the Instant Pot. Turn on saute until hot. Add the annatto and cook until colour releases. Remove the seeds. Place the meat inside the Instant Pot.
- If substituting for annatto, mix the turmeric, paprika and flour. Sprinkle the mixture over the beef.
- Then stir to make sure all the pieces are coated. Brown the meat.
- Deglaze the pot with a bit of water.
- The spices can be placed in a spice bag if desired. Add two bruised lemongrass stalks, ginger slices, a stick of cinnamon, and 3 star anise pods. Also add a few bay leaves, 2 tsp Chinese 5-spice powder, and 2 tsp Ca Ri Ni An Do (Vietnamese Indian Madras Curry Powder). Add in one large chopped onion. Add about 2.5 to 3 cups of water. Manual high pressure for 28 minutes, and NPR for 15 minutes.
- Add 2 tblsp Nuoc Mam (Vietnamese Fish Sauce), 2 tsp salt, and a 6-oz can tomato paste.
- Stir. Then add 2 carrots and 3 potatoes. Manual high pressure for another 6 minutes, NPR for 15 minutes.
- Serve with French bread, rice, or rice noodles, and a squeeze of lemon or lime and basil.
Adapted from the following website for use with the Instant Pot. http://wanderingchopsticks.blogspot.com/2009/12/crock-pot-bo-kho-vietnamese-beef-stew.html#oOk1UbzcKmUTzCu6.99
