I thought the recipe was great. It may have needed slightly less water but the stew is supposed to be soup like; not a goopy stew like some are used to (I simmered a little extra to reduce). I added a couple split Thai chilies to the simmer and extra fish sauce near the end to taste, and also let the beef marinate over night.
Simmer beef, and then shallots/garlic/ginger in stages in same pot to build and carry the flavors, the tomatoes and remaining marinade will deglaze and pull all the flavors together...
A pretty lacklustre recipe here - the flavours sounded great, and I followed the recipe the to the letter, but I agree with another comment here - this is basically a soup with meat and carrots in it.
It feels like this would be better reworked as a slow cooker recipe with less liquid. Or maybe just a long braise of beef to shred for sandwiches or something. I don't think this stew holds up on it's own.
Yes the amount of water is incorrect,my book also calls for 2-2 1/2 cups of water.This should be corrected as it is a disservice to the authors book.
The recipe in Andrea Nguyen's cookbook calls for 2 to 2 1/2 cups of water. Too bad no one at the magazine caught this mistake.
Vietnamese bo kho is eaten 2 different ways. The very liquidity version can be eating like pho where you would eat with rice noodles and all the fixings. If you don't like this version, then reduce it so that it's thicker and then it can be eaten with French baguettes. For instant pot version, make it the same way except after the searing and cooking the spices together , the slow cook for a few hours.
Good flavor but WAY too much water in the recipe as written. I used 3 cups instead of the 5 in the recipe and still had to ladle it all out and reduce significantly in a separate pan before adding it back in.
Instead of searing the beef, I grilled it over an open flame instead. Gave it more depth. Also the collards at the market were DOA so I use Swiss chard and threw in some shiitake mushrooms.
ditto, instant pot page is not working
Me too, Instant Pot version was noted in magazine as available?
Good flavor but more like a soup than a stew. My husband wanted to eat the beef after browning. My daughter loves the broth. All things considered, we'll make it again.
Also, looking for the Instant Pot version
Where can I find InstantPot version of Bo Kho mentioned in print magazine? Link does not work. Thanks!