The Secret to Perfect Bò Kho – Vietnamese Braised Beef Stew - video Dailymotion

Bites MD.

🔥 Slow-braised to perfection, Bò Kho is a rich and aromatic Vietnamese beef stew that’s bursting with deep, savory flavors. Each bite of the fall-apart tender beef is infused with fragrant spices like star anise, cinnamon, and lemongrass, creating a perfect harmony of warmth and depth. The broth, simmered low and slow, develops a silky texture with just the right balance of sweetness and umami. Whether soaked up with a crispy baguette, ladled over noodles, or paired with a wholesome grain, this dish is pure comfort in a bowl.  🍛 What You’ll Learn: ✅ The key ingredients and spices that give Bò Kho its signature flavor ✅ How to make the beef tender and juicy ✅ Healthy carb substitutes for a balanced meal

Transcript

00:00Hello everybody, welcome back to Bite 70. Today I'm going to show you how to make my favorite comfort food.

00:04It is Vietnamese beef stew, also known as bò kò.

00:07It's very similar to beef bò yong because the French did colonize Vietnam for quite some time.

00:13So normally this is served for breakfast or lunch or dinner, usually with a baguette and an egg on top or sometimes with rice noodles.

00:21But today I personally prefer egg noodles, so I'm going to serve egg noodles.

00:25We're going to be using a beef finger cut.

00:27Beef finger cut is a cut that is very rich in flavor.

00:32It's located in between the ribs.

00:34Feel free to use whatever beef of cut you want.

00:37Chuck roast, beef brisket.

00:40I usually like a little bit of fat just for more flavor.

00:43We're going to start off with boiling some water.

00:46I'll put my beef ribs in the boiling water.

00:50I'm just going to parboil the beef.

00:56This will help get rid of any of the impurities and this way we're going to have a more richer flavor with the stew.

01:02My beef has come to a boil.

01:04I'm just going to strain this out.

01:06I'll give you a quick rinse just to get rid of all the rest of the impurities and we'll let this cool and we'll season it.

01:19This step is optional if you're feeling lazy.

01:22I have here tomatoes on the vine.

01:24I personally prefer tomatoes on the vine more just because it's a little bit more aromatic.

01:30We're just going to loosely chop these up and we're going to put them in a blender.

01:36And we're going to coarsely chop it up because they'll break down in the stove.

01:42This will be the base of our marinade.

01:44I have here some Bokal seasoning cubes.

01:58These are basically just a combination of salt, sugar, beef fat, curry powder, anatole, star anise, and cinnamon.

02:07They're pretty cheap.

02:08They're like about a dollar for a whole pack.

02:09I usually like the boxed one.

02:11But try find ones that has a little bit less preservers than just the seasoning itself.

02:15We're going to reduce this down and we're going to use this to marinate our beef.

02:19And we'll put it on low heat and we'll slowly lay it simmer down.

02:27Pro tip, you can save these for a vegetable stock in the future.

02:30Cut the carrots however you want.

02:32I like them in, so keep in mind this is a hearty stew so you want them in chunks.

02:36So this is a pretty good about 2 inches.

02:41This is lemongrass.

02:43Most of the flavor is actually located in the stem here.

02:48So you want to bruise these to open up the flavor.

02:54Usually I just take the anna of the blade and smash it open.

02:59You can already smell the flavor being released right now.

03:12This top part right here, this one's pretty fresh so there's still quite a bit of flavor.

03:16So I'm going to smash it open.

03:19But usually, most of the time when you buy it in the grocery stores, usually it's only about that much.

03:24These are Thai chili peppers or red-eyed chili peppers.

03:37These are extremely spicy so be careful on how much you use.

03:41So for like a huge pot of stew, this is probably too much already.

03:48Oh tip, always curl your finger.

03:51So this way, when you're slicing, you're slicing.

03:57You're not slicing your finger.

04:02And remember to wash your hands afterwards.

04:05So our beef have cooled down.

04:07We're just going to cut it in chunks, about 2 inches as well.

04:11Okay, our beef are cut up.

04:12I'm going to add in our little tono paste and sauce in there.

04:22And we'll also add some fish sauce.

04:24If you have no idea what fish sauce is, don't add fish sauce.

04:27And also don't look at how it's made.

04:29We're only going to add like a teaspoon.

04:33And a little bit of soy sauce, probably a tablespoon there.

04:37And we're just going to mix this up.

04:39I'm adding the tomato into the seasoning.

04:43Because tomato is acidic and also helps tenderize the meat a little bit more.

04:49We're going to let this marinate for at least half an hour.

04:52Ideally four hours, even overnight if you could.

04:58We're going to mince some ginger and garlic.

05:02To peel the ginger, I usually recommend using a spoon.

05:08Because it's easier to get to the crevices.

05:12Make your life easier, get a blender.

05:15We'll add a little bit of oil.

05:23This wok is actually passed down by three generations.

05:27You get a good wok.

05:28It can last forever.

05:30Nice thing about woks, you see how it's the concave.

05:33The heat tends to trap a lot more than it's different stirrines.

05:39Get the so-called dragon fresh.

05:43Put a good amount of oil.

05:45We're going to add a tablespoon of our ginger and shallots.

05:48Once I'm starting to see some cut and I can smell the ginger and the shallots,

05:53I'm going to add our beef.

05:54We're going to cook this in small batches.

05:58So this way we get a nice brown amount of reaction.

06:03I'm basically adding a whole lemongrass per batch.

06:06And then I'm going to just put this back into our pot.

06:14Now I'm going to deglaze the wok with vegetable stock.

06:20I really like to use vegetable stock as I find it brings out the sweetness naturally.

06:27Coconut water.

06:30Chicken stock.

06:31We're going to toast our aromatics.

06:39And then we can actually put these on the fire and grill them.

06:44But I'm being a little lazy today.

06:46Once the aromatics are toasted, we're just going to drop it in our stew.

06:51You don't want to add too much star anise as it's pretty bitter.

06:54Now you just use two star anise and one cinnamon stick.

06:57Once everything is nice and charred, we're going to put it into our stew.

07:00I probably let it simmer for about an hour depending on the cut up beef you want.

07:06You want to simmer for longer or if you have a pressure cooker, you can make it faster.

07:10I just brought it back to a boil and I'm going to add my carrots in.

07:19And then for a little kick, I'm adding in some of the chili pepper.

07:25Give this a nice stir and then we're just going to let it sit for another hour and it's ready.

07:32These are fresh egg noodles.

07:35They cook extremely fast, probably like 15 seconds or so.

07:43Feel free to substitute with rice noodles or baguette or if you want to be really healthy,

07:57you can substitute this with barley.

08:07Fresh basil.

The Secret to Perfect Bò Kho – Vietnamese Braised Beef Stew

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