Comments on: Bò Kho – Vietnamese Beef Stew

By: Gastronomer

Gastronomer — Mon, 18 Feb 2013 19:33:15 +0000

Ann - This recipe assumes that you are boiling the tendons in tandem with preparing the broth. If that is the case, as soon as the tendons are tender and ready, add them to the soup. IF you are preparing the tendons ahead of time, you can add them to the broth along with the carrots.

By: Ann

Ann — Mon, 18 Feb 2013 05:08:55 +0000

When/which step the beef tendon is added to the mixture? . Recipe said to cut it up into bite sized pieces and thrown back into soup. Do u add it at the end of cooking process or it is add in the same time as the carrot?
Thanks

By: Gastronomer

Gastronomer — Sun, 29 Jul 2012 18:58:34 +0000

Tony - Using oxtails will give you a slightly different dish than classic bo kho. You'll likely have shredded meat rather than neat cubes and the broth will probably be more gelatinous due to the marrow in the bones. Please let me know how this turns out.

By: Tony

Tony — Sun, 29 Jul 2012 17:06:11 +0000

I love this recipe, I was wondering if anybody can answer me, Can I substitute all tendon and shank for OXTAIL? (its still beef) and was curious if I can use that instead. If anybody can point me in the right direction and confirm? Thanks

By: Andy’s Vietnamese Food Cooking Spree | Do you know? That every day is the first of the rest of your life….

Mon, 02 Jul 2012 00:42:37 +0000

[...] Gastronomy Blog PHO: Vietnamese beef noodle soup. Vietnam’s infamous official dish. PHO. The hardest part of this dish is the broth of course. It takes a lot of different ingredients and different ratio/quantity measurements to get that natural light flavor you’re aiming for. Of course, every household has a flavor of their own but it’s a given that it’s either done “right” or not. Andy’s first attempt became an abort job because he put too much rock sugar into the broth and it came out a tad too sweet for his liking. His second attempt (the next day) was fantabulous. He went all out with the meat (rare tai beef, meat balls, well done beef, and tripe) with all the extra greens. I actually was able to finish a huge “large” serving bowl. BO LUC LAC: Shaky Beef One of my favorite “simple” Vietnamese childhood dishes growing up. He did a great job with the marination (mixture of oyster sauce, tiny of sesame sauce, soy sauce) . It was even better the next day after we left some leftovers in the fridge. We didn’t use the lime/salt/pepper dip like traditionally but my mom never used it anyway when we grew up! CA RI GA: Vietnamese chicken curry Unlike Thai or Indian curry, this curry (more similar to a stew) is not spicy but you can add a bit of a kick or spice variation to it if you want. It is similar to bo kho in that it uses potatoes and carrots but chicken instead of beef. The Vietnamese tend to use an Indian curry powder (D&D Gold Product’s Madras curry powder) and the curry is actually more yellow/golden flavored than the orange-y color it looks in the picture (must be the lighting). I remember loving this dish in my childhood cooked lovingly by my mom. Boyfriend did a great job duplicating! [...]

By: Gastronomer

Gastronomer — Sat, 30 Jun 2012 23:41:39 +0000

Andrew - Star anise is one of a plethora of spices found in the Bo Kho seasoning. The flavor really comes through.

By: Andrew Le

Andrew Le — Sat, 30 Jun 2012 22:50:53 +0000

I have always thought that star anise is used in recipes for “Bò Kho”. It is the star anise that gives “bò kho” its characteristic flavor.

By: Donna Amis Davis

Donna Amis Davis — Sun, 17 Jun 2012 06:16:56 +0000

Hi! I’m kind of cracking up over here – we are from San Diego, and shop at Vien Dong when making Asian food when we are there. But right now we live in Puerto Princesa, Palawan, Philippines. There was a First Asylum Refugee Center here, and now most of the Vietnamese have repatriated, but they left behind some wonderful restaurants and foods. A favorite of ours is beef stew noodles. Here they call it chaolong, but I can’t find recipes on-line that sound like what we love here. The stew here has a clear red broth, chunks of very tender beef, and is served over noodles, with sides of basil and bean sprouts. I want to learn to make this wonderful dish so we can have it when we leave Palawan. Your recipe looks “sort of” like what they serve here.

By: Gastronomer

Gastronomer — Sun, 15 Jan 2012 04:50:05 +0000

Marc - The number one ingredient listed is paprika, followed by anise, garlic, chili, onion, ginger, and cloves

By: Marc

Marc — Sun, 15 Jan 2012 04:27:56 +0000

Is annato seed the primary ingredient in the powdered seasoning?