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Recipes
Pressure Cooker Vietnamese Bo Koh
Recipe

25 INGREDIENTS • 9 STEPS • 1HR 5MINS

Pressure Cooker Vietnamese Bo Koh

5.0
1 rating
This is my version of mum's Vietnamese Bo Kho. We grew up eating this spicy tomato beef stew with crusty Vietnamese bread or vermicelli noodles. I now have it on its own with lots of carrots, white radish and fresh Vietnamese herbs or over a bowl of spiralised veggies like zucchini noodles.
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Pressure Cooker Vietnamese Bo Koh
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Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
This is my version of mum's Vietnamese Bo Kho. We grew up eating this spicy tomato beef stew with crusty Vietnamese bread or vermicelli noodles. I now have it on its own with lots of carrots, white radish and fresh Vietnamese herbs or over a bowl of spiralised veggies like zucchini noodles.
1HR 5MINS
Total Time
$6.73
Cost Per Serving
Ingredients
Servings
4
US / Metric
Beef Chuck
1.1 lb
Beef Chuck
Onion
1/2
Onion, diced
Tomato
6
Tomatoes, ripe
Coconut Water
2 cups
Coconut Water
Carrot
3
Large Carrots
Tomato Paste
1 Tbsp
Tomato Paste
Chinese Brown Cardamom
1
Chinese Brown Cardamom
Oil
1/4 cup
Oil
Fish Sauce
2 Tbsp
Fresh Ginger
1
Fresh Ginger, minced
Sea Salt
3/4 tsp
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Ground Cumin
1/2 tsp
Ground Cumin, ground
Fennel Seeds
1/4 tsp
Garlic
2 cloves
Spanish Onion
1
Spanish Onion
Nutrition Per Serving
VIEW ALL
Calories
538
Fat
30.5 g
Protein
29.3 g
Carbs
38.9 g
Add to plan
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Pressure Cooker Vietnamese Bo Koh
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author_avatar
Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
Cooking InstructionsHide images
step 1
Cut Beef Chuck (1.1 lb) into1 inch cubes.
step 2
If using fresh tomatoes, preheat the oven to 200 degrees C (400 degrees F).
step 3
Place the Cubed Beef in a bowl and add Fish Sauce (2 Tbsp), smashed and cut Lemongrass (1), Fresh Ginger (1), {@10:}, Black Peppercorns (1 tsp), Sea Salt (3/4 tsp), Ground Turmeric (1/2 tsp), Ground Cinnamon (1/2 tsp), Ground Cumin (1/2 tsp), Sweet Paprika (1/2 tsp), and Fennel Seeds (1/4 tsp). Mix well, and set aside.
step 3 Place the Cubed Beef in a bowl and add Fish Sauce (2 Tbsp), smashed and cut Lemongrass (1), Fresh Ginger (1), {@10:}, Black Peppercorns (1 tsp), Sea Salt (3/4 tsp), Ground Turmeric (1/2 tsp), Ground Cinnamon (1/2 tsp), Ground Cumin (1/2 tsp), Sweet Paprika (1/2 tsp), and Fennel Seeds (1/4 tsp). Mix well, and set aside.
step 4
Place the Tomatoes (6) on a baking tray and bake for 15 minutes until the skin starts to peel, then allow to cool.
step 4 Place the Tomatoes (6) on a baking tray and bake for 15 minutes until the skin starts to peel, then allow to cool.
step 5
Peel the Carrots (3) and Daikon Radish (1), and cut them into 1-inch pieces. Set your cooker to the sauté function for 20 minutes. Add half of the Oil (1/4 cup) and allow to heat up for 2 minutes.
step 6
In the meantime, peel and remove the seeds from the tomatoes, catch the juices and crush the flesh with your hands in a bowl and set aside. Add the beef mixture to the cooker and brown.
step 6 In the meantime, peel and remove the seeds from the tomatoes, catch the juices and crush the flesh with your hands in a bowl and set aside. Add the beef mixture to the cooker and brown.
step 7
Remove the beef, then add the rest of the oil. Add the Onion (1/2) and cook until brown. Return the beef to the cooker. Add the carrots, radish, Coconut Water (2 cups), crushed tomatoes, Tomato Paste (1 Tbsp), Bay Leaves (2), Star Anise (1), and Chinese Brown Cardamom (1) to the pot.
step 7 Remove the beef, then add the rest of the oil. Add the Onion (1/2) and cook until brown. Return the beef to the cooker. Add the carrots, radish, Coconut Water (2 cups), crushed tomatoes, Tomato Paste (1 Tbsp), Bay Leaves (2), Star Anise (1), and Chinese Brown Cardamom (1) to the pot.
step 8
Set the function to pressure cooker and timer to 30 minutes. while it is cooking, thinly slice the Spanish Onion (1) and wash, dry and finely slice the Fresh Cilantro (1/4 cup) and Fresh Thai Basil (1/4 cup). Once done, allow the pressure to release naturally or use the pressure release button if your in a hurry!
step 8 Set the function to pressure cooker and timer to 30 minutes. while it is cooking, thinly slice the Spanish Onion (1) and wash, dry and finely slice the Fresh Cilantro (1/4 cup) and Fresh Thai Basil (1/4 cup). Once done, allow the pressure to release naturally or use the pressure release button if your in a hurry!
step 9
The beef should be super tender, if you used a tougher cut of beef increase the cooking time by 15-20 minutes. Serve with freshly slice onion and herbs. Serve and enjoy!
step 9 The beef should be super tender, if you used a tougher cut of beef increase the cooking time by 15-20 minutes. Serve with freshly slice onion and herbs. Serve and enjoy!
Tags
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Dairy-Free
Beef
Comfort Food
Shellfish-Free
One-Pot
Soup
Winter
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