Bò Kho Instant Pot (Vietnamese Beef Stew)
Author: Katie Le | Katie’s Test Kitchen
IngredientsNote: I used by 8-quart but this recipe can accommodate 6-quart with minor adjustments to amount of carrots, reduce to perhaps 3 lbs or less of beef shanks)
- 3 to 3.5 lbs of beef shank (parboiled for 5-10 minutes, rinsed well, sliced large chunks about 3/4 to 1 inch in thickness)
- 2 lbs of honeycomb tripe – OPTIONAL (washed well with salt/and or vinegar, parboiled with 1 stalk of lemongrass for 5-10 minutes, rinsed and slice to about 1 inch wide)
- 2 lbs of carrots (peeled, sliced to about 1/2 inch thick)
- 2 stalks of lemongrass (use bottom 2/3, cut into 3-inch lengths, bruised with something heavy in the kitchen such as a meat tenderizer tool or the handle of your knife/cleaver)
- 1 white onion (coarsely sliced)
- 1 to 2 tbsp of minced garlic
- 2 tbsp of garlic powder
- Quoc Viet Beef Stew Base OR Quoc Viet Beef Stew Seasoning (Sorry, I don’t have a substitute for this yet!)
- 2 tbsp Oriental Beef Spices (Gia Vi Bo Kho) – I prefer the Pyramid brand.
- 2 cans of Coco Rico Soda (can substitute for Coconut Water)
- 3-4 bay leaves
- One (1) 8-oz can of tomato sauce
- about 5 tbsp of cooking oil
- 4 cups of boiling water (use boiling to speed up pressure building time)
- mushroom seasoning to taste
- sugar to taste
Garnishes and accompaniments:
- some green onion and cilantro (chopped)
- 1 white onion (thinly sliced)
- basil leaves (rau Hue)
- culantro (ngo gai)
- lime wedges
- salt and pepper (mix with lime juice as dipping sauce for the meat)
- fresh chili (if you like it spicy)
- baguettes (toasted before serving)
- Pho noodles (if you plan to eat Hu Tieu Bo Kho, boil according to package instruction)
- egg noodles (if you plan to eat Mi Kho Bo Kho, boil/cook according to package instruction)
- bean sprout (if you plan to eat Hu Tieu Bo Kho or Mi Bo Kho)
- Mix parboiled beef shank with 2 tbsp of garlic powder, 3 tbsp of Quoc Viet Bo Kho Seasoning/Base. Use your hands to rub the seasoning onto the meat. Add coarsly sliced white onion and allow meat to marinate in the fridge, keep it overnight for best result.
- CARROTS – Place chopped carrots in a steamer basket (I used my 3-qt steamer basket and IP for this, perfect size for 2 lbs of carrots). Add about 1 cup of water to inner pot. Drop basket into inner pot. Close lid, and move knob to Sealing. Select: Pressure Cook/Manual, High Pressure, 3 minutes. Allow a 5 minutes NPR then release the pressure manually by turning knob to Venting. Remove basket and flush carrot with cold water then set aside to drain.
- BO KHO – Add about 5 tbsp of cooking oil to inner pot, once it’s hot add minced garlic, bruised lemongrass stalks, bay leaves and saute to release fragrance. Then add in 2 tbsp of Oriental Beef Spices (Pyramid Brand) and mix well with the oil. Toss in your marinated beef shank, mix well to seal in the flavor. Pour in tomato sauce and mix for another 5 minutes. If you are using Honeycomb Tripe, add them in now. Cover the meat with 2 cans of Coco Rico Soda, and 4 cups of boiling water. If more liquid is needed to submerge the meat then feel free to add more water, you will then need to add more seasoning post cooking to adjust the taste. You don’t need a whole lot of water because remember, beef will shrink when cooked! Add 4 tbsp of Quoc Viet Bo Kho Seasoning/Base and give the mixture a really good stir. Close lid, and move knob to Sealing. Select: Pressure Cook/Manual, High Pressure, 22 minutes. Allow another 20 minutes NPR then release the pressure manually by gently turning knob to Venting.
- Open lid, cancel keep warm, and add in steamed carrots. Select Saute mode to bring the liquid to a boil. Use this time to adjust the taste. Here are my adjustments but please use it as a guide only: I added in 2 tbsp of mushroom and 1 tbsp of sugar. PLEASE DO MULTIPLE TASTE TESTS AND ADJUST TO YOUR LIKING. MY TASTE MIGHT NOT BE LIKE YOURS. Add more soup base if the broth is too bland for your liking.
- When ready to serve, garnish with chopped green onion and cilantro. Add thinly sliced white onion on top. Basil and particularly culantro (not cilantro) can really enhance the flavor of Bo Kho. If you are eating with noodles (Hu Tieu Bo Kho or Mi Bo Kho), add cook noodles to your bowl and ladle with boiling Kho Kho broth, meat, carrots, Honeycomb Tripe and serve immediately. A simple dipping sauce for the meat is salt, pepper mix with lime juice. Enjoy!