Recipe: This Bo Kho is a heartier, more spiced stew for fans of pho
If you’ve had pho, you’re already familiar with Vietnam’s mastery of noodle soups. But pho’s lesser-known cousin, Bo Kho, deserves a spot in your kitchen too.
While pho is a clear, aromatic broth often served with rare beef slices and rice noodles, Bo Kho is a slow-simmered beef stew that’s heartier and more intensely spiced. The broth is darker, slightly thicker, and infused with warm, earthy notes from star anise, five-spice, and lemongrass.
Although both dishes are served with rice noodles, Bo Kho may also be served with steamed rice or crusty baguette, which soaks up the rich sauce beautifully.
Most versions of Bo Kho use stewing beef, but oxtail makes the dish richer. The bones and connective tissue break down during the long simmer, creating a collagen-rich broth and tender, fall-apart meat. It’s the kind of dish that tastes even better the next day.
Tips for the best Oxtail Bo Kho:
• Trim excess fat from the oxtail before cooking. This helps keep the broth from becoming too greasy.
• Take the time to brown the oxtail well; this step helps builds flavour right from the start.
• Use only the tender white part of the lemongrass and mince it finely. It will break down during cooking and helps thicken the broth.
• Simmer low and slow. Oxtail should be tender, but not so overcooked that it turns stringy. Once the meat is just starting to pull away from the bone, it’s ready.
• If you have time, make it a day ahead. Once cooled, refrigerate it overnight and skim off the layer of congealed fat for a cleaner, more balanced broth.
• To reheat, place the stew in a pot over medium-low heat and warm gently until heated through.
• Avoid a hard boil; cooked, tender oxtail can become stringy and dry if reheated aggressively.
Vietnamese Bo Kho with Oxtail
Ingredients
3 lbs. (1.4kg) oxtail, trimmed of excess fat and cut into pieces
2 tbsp. (30ml) vegetable oil
3 cloves garlic, minced
1 large onion, sliced
2 tbsp. finely minced lemongrass (white part only)
1 tbsp. grated ginger
1 tbsp. tomato paste
2 tbsp. fish sauce
1 tbsp. soy sauce
1 tbsp. granulated sugar
1 tsp five-spice powder
1 tsp ground black pepper
2 whole star anise
1 cinnamon stick
1 medium carrot, peeled and cut into chunks
1 small daikon radish, peeled and cut into chunks
6 cups (1.5 L) beef broth
fresh cilantro, Thai basil, green onions and lime wedges to garnish
1 package cooked rice noodles for serving
Instructions
Pat dry the oxtail and season lightly with salt. Heat oil in a large, heavy pot over medium-high heat. Brown the oxtail in batches, searing all sides. Transfer to a plate.
Lower heat to medium. In the same pot, sauté the garlic, onion, lemongrass, and ginger until fragrant, about 2 to 3 minutes. Stir in the tomato paste and cook for another minute. Add beef broth, fish sauce, soy sauce, sugar, five-spice powder, pepper, star anise, and cinnamon stick.
Return the oxtail to the pot. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2.5 to 3 hours, or until the oxtail is tender. Skim off foam as needed.
Add carrots and daikon in the last 30 mins of cooking.
Taste and adjust seasoning. Remove cinnamon stick and star anise before serving.
Divide warm, cooked noodles into 4 large, deep bowls. Ladle oxtail, vegetables and broth over the noodles, garnish with herbs and a lime wedge. Serve immediately. Enjoy!
Serves 4 to 6
Karen Gordon is a Food Blogger from North Vancouver who shares her recipe creations online at Karentology.com, on Instagram at @karen.tology and on Pinterest @karentologyblog
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Source: vancouversun.com