Bo Kho is a dish made from beef with braised method, originating in the South of Vietnam. This dish is loved by many people. Originally, Braised Beef was used by the South Vietnamese with a variety of coriander to enhance the flavor of the dish. Although called braised beef, the main processing method of the dish is stew, the form of stock is used to marinate and firm beef before stewing. This dish is also famous outside of Vietnam.
History Of Bo Kho Dish
For a long time, braised beef has become a traditional dish in Vietnamese cuisine and is loved by many people. And it can be said that braised beef is a familiar dish in the Vietnamese family’s rice tray.
No one knows exactly how long this bo kho dish was present in Saigon. According to conjecture, it was in 1950. The true flavor and taste of braised beef in the old Saigon originates from the way of cooking of the Chinese. According to their taste, this dish is seasoned with five-spice powder. However, the Saigon people changed it by adding more spices to make the sauce more comparable.
From the French colonial period until now, braised beef is still a typical dish of Saigon people. Whether it’s past or present, everyone loves it. Going around the city, from luxury restaurants to roadside eateries, we are still “always attracted” by this passionate flavor.
No one is sure about the reason for the braised beef. It may be the result of the ingenuity of Vietnamese chefs with leftover meat and bones. Or braised beef is really a great dish to discover Saigon’s culinary culture!
The secret to cooking Bo Kho with the right taste
Currently, braised beef has many different recipes and ways. Depending on each person, they will cook in a way that suits them best. No matter how you cook it, make sure the beef is tender. The spices in the broth must be mixed together.
The amount of water when cooking must also be just enough, when cooked, it will thicken a bit, it will be more delicious, do not let it be too thin. To have a fragrant while cooking, you should add lemongrass, it will smell better.
Should be on high heat when stir-frying the beef, until the meat is tender. When cooking braised beef, it should be on medium heat, it will be easier to make beef more tender. Just sipping a piece of water or biting a bit of beef, the eater must say: “This is indeed braised beef”.
Ingredient Bo Kho
- 1.2 kg of beef depending on your preference can choose beef, tendon or encrusted
- 1 tablespoon minced onion
- 1 pack of braised beef seasoning (25g)
- 1 tablespoon minced garlic
- 2 carrots, 2 white radishes
- 6 lemongrass plants
Making Bo Kho
Cut the lemongrass in half, keeping the tops while the body is smashed and minced. Wash carrots and radishes, peel and cut into bite-sized pieces. To deodorize the beef, we should wash it thoroughly with salt, then quickly blanch it in boiling water, then cut it into bite-sized pieces.
Put the beef in a marinade with braised beef seasoning, add 1 tablespoon of salt, 2 tablespoons of sugar and half a tablespoon of MSG, along with minced onions and garlic, marinate for 30 minutes. Sauté minced onion and garlic before adding the meat and stir over high heat until the meat is tender.
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Next, put the whole beef into a pressure cooker or incubator, put the tops of carrots and white cabbage in, pour water and boil on high heat until it boils, then lower the heat. For pressure cookers, we only need to cook for about 20 minutes until the meat is tender, while using an incubator, just bring it to a boil and then put it in the pot to incubate for about 4-8 hours. Ladle braised beef into a bowl and serve with bread or hot rice.
