Đề Xuất 12/2022 # Bo Kho: Spicy Vietnamese Beef Stew With Noodles / 2023 # Top 21 Like | Ctc-vn.com

Đề Xuất 12/2022 # Bo Kho: Spicy Vietnamese Beef Stew With Noodles / 2023 # Top 21 Like

Cập nhật nội dung chi tiết về Bo Kho: Spicy Vietnamese Beef Stew With Noodles / 2023 mới nhất trên website Ctc-vn.com. Hy vọng thông tin trong bài viết sẽ đáp ứng được nhu cầu ngoài mong đợi của bạn, chúng tôi sẽ làm việc thường xuyên để cập nhật nội dung mới nhằm giúp bạn nhận được thông tin nhanh chóng và chính xác nhất.

Bo Kho is a spicy and flavorful Vietnamese beef stew that makes for a pretty epic bowl of noodle soup when you’ve maybe had your fill of pho or are looking for something a little different.

A Tasty, Complex Vietnamese Recipe

I’ve had Bo Kho at only a couple of places over the years, and they’ve been pretty wide-ranging in terms of quality. My favorite place to eat it is in the middle of New Jersey in the cafeteria of a Chinese grocery.

You fork over $7.50, and just a few minutes later, you’re enjoying a big bowl of spicy beef broth with braised carrots, rice noodles, and plenty of crunchy onion and cilantro over the top. After a tough (read: mind numbing) day at Saturday Chinese school there was nothing better!

It’s one of those dishes that seems simple—spicy beef soup, right?—but that you know must be more complex given how flavorful and delicious it is when you’re enjoying the best possible version of it.  

And, indeed, Bo Kho is flavored with chili, five-spice, fish sauce, lemongrass, plenty of garlic, and tomato. Its familiar red color comes from the addition of fragrant annatto. You can use or make annatto oil if you can get your hands on it, but for this recipe, I’ve used ground annatto powder and my homemade chili oil to get that spicy flavor.

Stew or Soup?

Bo Kho at its most basic is considered a “beef stew,” given it can be prepared as a soup or a thicker stew, but to me, I always consider it more of a soup. It can also be served with rice or French bread, but we like it served with noodles!

You can use rice noodles (“rice sticks” if you’re familiar with Vietnamese restaurant parlance) or egg noodles, too, if that’s your preference!

Let’s start!

Bho Ko: recipe Instructions

First marinate the beef. Combine the beef with the garlic, ginger, fish sauce, five-spice powder, and brown sugar until each piece is evenly coated. Marinate for 30 minutes.

Next, heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat. Add the stalks of lemongrass and allow them to infuse the oil for 1 minute. Next, add the minced lemongrass and garlic. Cook for 2 minutes.

Add the onions and cook until translucent.

Then add all of the beef to the pot, and brown evenly on all sides.

Add the tomato paste.

Stir and cook uncovered for 5 minutes. Add the water, coconut water, star anise, ground black pepper, chili powder, ground annatto, and paprika. Bring the mixture to a boil, reduce the heat to medium low, and simmer, covered, for 1 hour.

After an hour has passed, add the carrots, salt, soy sauce, and chili oil. Simmer for another 40 minutes.

To serve, remove the large lemongrass stalks and any star anise pods you can fish out. Cook your wide rice noodles or egg noodles per package instructions, transfer to bowls, and ladle the soup over the top.

Garnish with cilantro, Thai basil leaves, and raw onion, and serve with some lime wedges on the side.

Try this delicious Bo Kho recipe. It’s an awesome Spicy Vietnamese Beef Stew Noodle Soup!

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4.9

from

59

votes

Bo Kho: Spicy Vietnamese Beef Stew with Noodles

Bo Kho is a spicy and flavorful Vietnamese beef stew that makes a pretty epic bowl of noodle soup. Bho Kho is a nice change to the usual bowl of pho noodles

Prep:

40

minutes

Cook:

2

hours

20

minutes

Total:

3

hours

Print

Ingredients

For the beef:

2 to 2 ½

pounds

boneless beef chuck or brisket

(cut into 1½-inch chunks)

2

cloves

garlic

(minced)

3

tablespoons

ginger

(minced)

5

tablespoons

fish sauce

teaspoons

five-spice powder

teaspoons

brown sugar

For the rest of the stew:

3

tablespoons

oil

1

stalk

lemongrass

(cut into 3-inch lengths, after removing any tough woody parts)

2

stalks

lemongrass

(minced, after removing any tough woody parts)

8

cloves

garlic

(minced)

1

onion

(sliced thinly)

4

tablespoons

tomato paste

8

cups

water

2

cups

pure coconut water/juice

2

star anise

1

teaspoon

ground black pepper

1

teaspoon

chili powder

1

teaspoon

ground annatto

(optional)

1

tablespoon

paprika

8

large carrots

(peeled and cut on the bias into 1½ -inch chunks)

1

teaspoon

salt

3

tablespoons

soy sauce

3

tablespoons

chili oil

(or to taste)

wide rice noodles or  egg noodles

¼

cup

coarsely chopped fresh cilantro leaves

1/2

cup

Thai basil leaves

1/2

cup

Thinly sliced raw onion

Lime wedges

Instructions

First marinate the beef. Combine the beef with the garlic, ginger, fish sauce, five-spice powder, and brown sugar until each piece is evenly coated. Marinate for 30 minutes.

Next, heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat. Add the stalks of lemongrass and allow them to infuse the oil for 1 minute. Next, add the minced lemongrass and garlic. Cook for 2 minutes.

Add the onions and cook until translucent. Then add all of the beef to the pot, and brown evenly on all sides. Add the tomato paste.

Stir and cook uncovered for 5 minutes. Add the water, coconut water, star anise, ground black pepper, chili powder, annatto, and paprika. Bring the mixture to a boil, reduce the heat to medium low, and simmer, covered, for 1 hour.

After an hour has passed, add the carrots, salt, soy sauce, and chili oil. Simmer for another 40 minutes.

To serve, remove the large lemongrass stalks and any star anise pods you can fish out. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.

Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side.

nutrition facts

Calories:

615

kcal

(31%)

Carbohydrates:

65

g

(22%)

Protein:

30

g

(60%)

Fat:

26

g

(40%)

Saturated Fat:

8

g

(40%)

Cholesterol:

88

mg

(29%)

Sodium:

946

mg

(39%)

Potassium:

1059

mg

(30%)

Fiber:

5

g

(20%)

Sugar:

8

g

(9%)

Vitamin A:

10945

IU

(219%)

Vitamin C:

10.6

mg

(13%)

Calcium:

112

mg

(11%)

Iron:

5.3

mg

(29%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

The Best Bun Rieu, Vietnamese Crab Noodle Soup Recipe &Amp; Video / 2023

Hey you guys! Long time no see!!!

Some of you who are following me on YouTube, Facebook and Instagram probably know that I’ve been quite hectic and busy with my personal life because of moving, new project… like a new restaurant… Yes! I said restaurant!

Ok, we will talk about that later because today is all about Bun Rieu, Vietnamese Crab Noodle Soup!

My dear friend Be, (who showed us how to make Bun Bo Hue a while ago!) she shared her recipe for Bun Rieu with us!

We had so much fun filming this recipe together, thank you so much for Be for showing us this amazing Bun Rieu Recipe!!

Let’s get start cooking! First thing is first, we need to prepare noodles! It’s very important to cook and dry the noodles, it’s very authentic way to prepare Vietnamese noodle dish. When the noodle is cooked and dried, it soaks up all the delicious flavor we pour over.

You can find these style rice stick vermicelli at your local Asian grocery stores or online.

Cook the noodles in boiling water by following the directions of the package you are using. When done cooking, drain and rinse under running cold water to remove excess starch. Drain completely and set aside.

Fluff up the noodles a few times until ready to serve.

Bring a large pot of water to boil, enough to cover pork riblets. Add pork riblets and par boil for 5 minutes then drain and wash under running cold water. This way we can remove all the residues and unwanted blood from the bones for a clean broth.

Add par boiled pork riblets and 8 qt cold water (32 cups) into a large pot along with 1 cup dried shrimp, 2 tsp salt and 1 Tbsp rock sugar. Bring it boil then reduce heat to medium and simmer for 40 to 50 minutes.

If you want to make a short cut, you can use 3 Large (49.5 oz) cans of chicken broth plus 1 can (49.5 oz) of water instead of pork riblets to make broth.

Meanwhile, let’s make crab mixture and sautéed tomatoes. The main ingredients for the crab mixture is lump crab meat and jared crab paste with soya bean oil.

Be is highly recommend the brand showing above, because of the ingredients ratio. This brand might be 1 to 2 dollar more than other brands, but it has 60% crab. (compare to other brand, its like 28% crab) So you are pretty much get what you pay for. I wasn’t lucky enough to find that brand online, but you can always check out your local Asian grocery store!

Reserve the oil and add only the crab meat part from the paste. Now add rest of ingredients which is ground pork, pasty chopped shrimp, eggs and black pepper.

Combine all together  in a large mixing bowl and set aside.

To make the sautéed tomato, heat a large skillet over medium high heat then add remaining oil from the crab paste and shallot. Sauté for 1 minute then add garlic. Sauté for 30 seconds to 45 seconds then add tomatoes, salt, sugar and black pepper. Sauté for 2 to 3 minutes, tomatoes should be still nice and firm. Set aside.

Back to the broth, let’s add Bun Rieu seasoning if you are using and fish sauce. Taste if the seasoning is right for you, if not add more fish sauce, 1 teaspoon at a time.

Now, increase heat to medium high and add crab mixture (1 large scoop at a time), sautéed tomatoes and fried tofu into the soup.

We used this hallow fried tofu, so it will soak up all the soup! Yummy!!

Bring back to boil and keep cooking until the crab mixture is floats on the surface. Then continue to cook 2 to 3 more minutes. Remove from heat and it’s ready to serve!

* If you have time, after done cooking the soup with the crab mixture, let it sit for 1 to 2 hours so the crab flavor will melt into the soup.

Let’s assemble Bun Rieu! In a serving bowl, arrange cooked noodles then ladle over the soup with pork riblets, crab, tomatoes and tofu. Serve with all the garnishes together, so everyone can costumes their own bowl as they wish to have!

Add blood cubes to your taste! It’s very popular addition to Bun Rieu!

How to prepare blood cube, please check out Bun Bo Hue Recipe!

Enjoy! 

Print

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★★★★★

5 from 3 reviews

Author:

Seonkyoung Longest

Cook Time:

1 hour

Total Time:

1 hour

Yield:

10

to

12

1

x

Print Recipe

Pin Recipe

Description

Ingredients

Scale

16 oz

(

1

lb) dried rice stick (Rice vermicelli)

For the Broth

4

to

5

lb pork riblets

8 qt

(

32 cups

) cold water

1 cup

dried shrimp

2 tsp

salt

1 Tbsp

rock sugar

2

cubes Bun Rieu seasoning, optional

3

to

4

Tbsp fish sauce

For the Crab Mixture

16 oz

(1lb) lump crab meat or 3 dungeness crabs, steamed then picked crab meat

1/2

lb shrimp, chopped until pasty

1/2

lb ground pork

2

of 7oz jared crab paste with soya bean oil, drain oil, set aside for later use

2 tsp

oil from the jared crab paste

3

eggs

1/2 tsp

black pepper

For the Sautéed Tomatoes & Fried Tofu

3 Tbsp

remaining oil from the crab paste

6

to

7

garlic, chopped (approximately

2 Tbsp

)

1

shallot, chopped (approximately

2 Tbsp

)

6

large firm Rome tomatoes, cut each into

4

wedges

1 tsp

salt

2 tsp

sugar

1/2 tsp

black pepper

8 oz

fried tofu

For the Garnish & Sides

Beansprouts

Cilantro, chopped

Banana blossom, thinly sliced and place into a lime juice water

Water spinach

Green lettuce, sliced

Perilla leaves

Lime wedges

Fish sauce and Thai chili mixture, optional

Shrimp paste, optional

Instructions

Cook the noodles in boiling water by following the directions of the package you are using. When done cooking, drain and rinse under running cold water to remove excess starch. Drain completely and set aside. Fluff up the noodles a few times until ready to serve.

Bring a large pot of water to boil, enough to cover pork riblets. Add pork riblets and par boil for 5 minutes then drain and wash under running cold water. This way we can remove all the residues and unwanted blood from the bones for a clean broth.

Add par boiled pork riblets and 8 qt cold water (32 cups) into a large pot along with 1 cup dried shrimp, 2 tsp salt and 1 Tbsp rock sugar. Bring it boil then reduce heat to medium and simmer for 40 to 50 minutes.

Meanwhile, let’s make crab mixture and sautéed tomatoes.
Combine all ingredients for crab mixtures in a large mixing bowl and set aside.Heat a large skillet over medium high heat, add remaining oil from the crab paste and shallot. Sauté for 1 minute then add garlic. Sauté for 30 seconds to 45 seconds then add tomatoes, salt, sugar and black pepper. Sauté for 2 to 3 minutes, tomatoes should be still nice and firm. Set aside.

Back to the broth, let’s add Bun Rieu seasoning if you are using and fish sauce. Taste if the seasoning is right for you, if not add more fish sauce, 1 teaspoon at a time.

Now, increase heat to medium high and add crab mixture (1 large scoop at a time), sautéed tomatoes and fried tofu into the soup. Bring back to boil and keep cooking until the crab mixture is floats on the surface. Then continue to cook 2 to 3 more minutes. Remove from heat and it’s ready to serve!

Let’s assemble Bun Rieu! In a serving bowl, arrange cooked noodles then ladle over the soup with pork riblets, crab, tomatoes and tofu. Serve with all the garnishes together, so everyone can costumes their own bowl as they wish to have! Enjoy!

Notes

You can use 3 Large (49.5 oz) cans of chicken broth plus 1 can (49.5 oz) of water instead of pork riblets to make broth.If you have time, after done cooking the soup with the crab mixture, let it sit for 1 to 2 hours so the crab flavor will melt into the soup.Serve or add blood cubes to your taste! It’s very popular addition to Bun Rieu!

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Do you have plans to go to Japan in the near future?

I have plans to go to Japan within a month

I have plans to go to Japan within 3 months

I have plans to go to Japan within 6 months

I have plans to go to Japan but more than 6 months ahead

No, I don’t have any plan to go to Japan

Please select all the areas you want to go on the next trip to Japan. (Multiple choices)

Hokkaido (Sapporo, Otaru, Hakodate, Niseko, Furano, Asahikawa, Noboribetsu, Lake Toya, Biei, Abashiri, etc)

Tohoku region (Sendai, Matsushima, Towada, Naruko, Kakunodate, Zao, Ginzan, Tazawa, Yonezawa, Hirosaki, Aizuwakamatsu, etc)

Kanto region (Tokyo, Asakusa, Ginza, Shinjuku, Ikebukuro, Shibuya, Yokohama, Kawasaki, Kamakura, Nikko, Makuhari, Kawagoe, etc.)

Chubu region (Mt. Fuji, Nagoya, Hanamaki, Shirakawa-go, Kanazawa, etc.)

Kinki region (Osaka, Kyoto, Nara, Kobe, Koyasan, etc)

Chugoku region (Kurashiki, Hiroshima, Izumo, Tottori, Yamaguchi)

Shikoku region (Dogo Onsen, Kagawa, etc.)

Kyushu region (Fukuoka, Nagasaki, Beppu Onsen)

Okinawa

How many times have you traveled to Japan?

15 times or more

10-14 times

6-9 times

3-5 times

1-2 times

I have never been to Japan

Bạn đang đọc nội dung bài viết Bo Kho: Spicy Vietnamese Beef Stew With Noodles / 2023 trên website Ctc-vn.com. Hy vọng một phần nào đó những thông tin mà chúng tôi đã cung cấp là rất hữu ích với bạn. Nếu nội dung bài viết hay, ý nghĩa bạn hãy chia sẻ với bạn bè của mình và luôn theo dõi, ủng hộ chúng tôi để cập nhật những thông tin mới nhất. Chúc bạn một ngày tốt lành!