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Home / Vietnamese Spicy Beef Soup Recipe Instant Pot

Vietnamese Spicy Beef Soup Recipe Instant Pot

My Instant Pot Vietnamese beef stew (bò kho) is loaded with tender pieces of beefiness shank and tendon, sweet chunks of carrots, and an aromatic broth with notes of lemongrass and star anise. It'due south irresistible with toasted baguette and fresh herbs.

a bowl of beef stew next to a bowl of dipping sauce, a plate of fresh herbs, and pieces of baguette

Last year I started relying more on the Instant Pot for our family meals. I could cook dishes with a fraction of the time they would ordinarily take and spend the extra time helping the kids with their virtual learning. I dish that we made frequently is my mom'south Vietnamese beef stew, or bò kho. Instead of taking hours to simmer on the stove, it took an 60 minutes from prep to finish before dinner is prepare.

What is Bò kho

Bò kho translates to braised beef. "Kho" is a popular Vietnamese cooking technique where proteins like beef, pork, craven, and fish are braised on low heat until they become tender and infused with the intended flavors like my mom's thịt kho. I asked my mom about the origin of Vietnamese beef stew and so she broke it down for me. Bò kho is a dish in which Chinese influenced ingredients are married with French culinary techniques.

The French brought boeuf carrotes and ragout to Vietnam. Ragout is a slow-cooked French-fashion stew that can exist made with meat, fish, or vegetables. In Vietnam, people say ragu instead of ragout which is totally different from the Italian ragu. You'll find both Vietnamese beef and chicken ragu with carrots and potatoes. Bò kho has a bit of tomato paste for colour just Chinese 5 spice is 1 of the main seasonings used forth with lemongrass and star anise. Vietnamese beef stew shares some similarities with Cantonese braised beefiness stew. There are no canned tomatoes or potatoes in Vietnamese beef stew. Every family has their own version of Vietnamese beef stew with some variations in aromatics but lemongrass and star anise are the essential flavorings.

ingredients for beef stew: carrots on a chopping board with a knife along with a bowl of salt and a bowl of oil, plate of sugar, plate of lemongrass, shallot, and ginger, a bowl of Chinese five spice, a bowl of star anise, a bowl of tomato paste, a plate of Hoisin sauce, a bowl of fish sauce

Ingredient notes

  • Chinese v spice: is made with a mixture of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. I make my own version but you can buy Chinese v spice in the spice section of your grocery shop.
  • Star anise: is unremarkably used in Vietnamese cooking. We add together whole star anise to soups and braising liquid for its sweet-licorice-peppery flavour.
  • Lemongrass: much of the lemongrass'south season is full-bodied in its lower, cane-like stalks. Await for firm, pale-greenish stalks with fat, bulbous bottoms. Trim off the spiky tops and the bases and crush the stalks with the side of a knife to release their effluvious oils.
  • Fish sauce: some of my favorite brands are Iii Crabs, Flying Lion Premium Fish Sauce, and Red Boat Fish Sauce.
a bowl of marinated beef shank and tendons

What cutting of meat to use

For as long as I could remember my mom would make Vietnamese beefiness stew with beef shank and tendon. Beef shank is the leg portion and it tends to be more tough and sinewy. Beef tendon is the connective tissue between the bone and muscles and is a bit tougher than beef shank. They both have their own beefy flavor and texture. With the help of the Instant Pot, both the beef shank and tendon become tender in less than thirty minutes instead of hours simmering on the stove. Another cutting of beef commonly used in Vietnamese beef stew is beef chuck. Instead of tendon, some people also add tripes. Utilize any cutting of meat you lot like.

the Instant Pot containing Vietnamese beef stew

Tips for making beef stew in the Instant Pot

If you haven't made beef stew in the Instant Pot earlier, reading through these tips will ensure the most efficient and tastiest beef stew you'll ever make.

  • Marinate the beef and tendons for at least one 60 minutes for the best flavor. Y'all can also marinate it the night before.
  • Have all your ingredients prepped and ready to go.
  • Brown the beef in batches because yous don't want to overcrowd them in the pressure cooker.
  • Depending on what cuts of beef y'all use, the cooking fourth dimension will slightly vary. I used a combination of beef shank and tendons and both needed to be cooked on HIGH pressure to become tender only nonetheless have some bite.
  • If you're using a softer cutting of beef like beef chuck, start with 15 minutes on HIGH pressure and cheque for firmness. Cook for an boosted 2-5 minutes if it's non to your liking. You can always add more fourth dimension rather than starting with 20 minutes and catastrophe upward with mushy beef.
  • The carrots need about 3-five minutes to go tender depending on how large you cutting them.
  • Skim off the fat at the surface if it'south too oily for your sense of taste.
  • Gustation and adjust your seasoning at the terminate with additional fish sauce, saccharide, or water.
a plate of fresh herbs with lime wedges and bowl of dipping sauce

What herbs to serve beefiness stew with

The about common herbs nosotros swallow Vietnamese beef stew with are Thai basil (húng quế) and Vietnamese sawtooth (ngò gai). But tear up the leaves and add them to the soup. Some also like to dip the beef and tendon into a salt, lime, and chili mixture.

a bowl of beef stew next to a bowl of dipping sauce, some basil, and pieces of baguette

With the Instant Pot, from prep to cease, you'll have a pot of steaming hot Vietnamese beefiness stew prepare for dinner in less than an hr. The broth is savory and hearty with tender pieces of beef shank, tendons, and carrots. My favorite way of eating bò kho is dunking warm pieces of baguette into the flavorful goop, scooping up some meat and tendon along with the fresh herbs. Bò kho can be eaten with rice noodles (hu tieu bo kho), egg noodles (mi bo kho), or rice. You can't go wrong with any of those options!

a bowl of Vietnamese beef stew

For more Vietnamese food inspiration, check these recipes: Instant Pot Vietnamese chicken glass noodle soup, Vietnamese chicken noodle soup.

hand hold a spoon and another hand hold the bowl of beef stew next to pieces of baguette

a bowl of Vietnamese beef stew

Marinade

  • ii pounds beef shank, cut into 1.5 inch cubes
  • 1 pound beef tendon, cut into one inch pieces
  • 2 tbsps fish sauce
  • i/2 tbsp Chinese five spice
  • 1 tbsp garlic cloves, finely chopped
  • i/4 tsp freshly footing pepper
  • 3 lemongrass stalks, coarse outer layers removed, elevation and bottom trimmed, and cutting into iii inch batons and smashed

For the soup

  • ane/4 loving cup olive oil
  • 2 big shallots or ane medium blood-red onion, roughly chopped
  • 1 tbsp garlic cloves, finely chopped
  • 5 star anise
  • two i-inch ginger knobs, smashed
  • ii tbsps lycopersicon esculentum paste
  • 1/2 loving cup Hoisin sauce
  • i tsp salt
  • ii tbsps brown sugar
  • six cups water
  • 1 pound medium carrots, peeled, cut into ii-inch chunks

For serving

  • 1 loaf of French baguette or sourdough, toasted and sliced
  • 1 handful of Thai basil
  • i/iv cup Vietnamese sawtooth herbs, cut into small pieces

Dipping sauce

  • 1 tbsp common salt
  • 1/4 tsp pepper
  • 1 tbsp lime juice
  • 1 bird eye's chili, thinly sliced

  • For the marinade, stir together fish sauce, garlic, five-spice pulverisation, lemongrass, and pepper.

  • Put beefiness shank and tendons in a large bowl, add marinade and toss to glaze. Let marinate for at least 60 minutes, or longer if time permits.

  • Program an 8-quart programmable IP to Sauté. Add oil making sure to coat the bottom. Sear the beef in two batches until all sides are dark-brown, about 5 minutes, adding more oil between batches equally needed. Transfer seared beefiness to a plate. Reserve any leftover marinade in bowl.

  • Add shallot, ginger, garlic, lemongrass, and star anise to pressure cooker. Cook stirring often, until fragrant, about 3 minutes.

  • Add tomato paste, sugar, Hoisin sauce, and table salt.

  • Return seared beef, tendons, accumulated juices and any reserved marinade to cooker. Stir to combine, and add 6 cups of water to encompass the solids.

  • Press Abolish button to reset cooking program. Lock lid. Select Pressure Cook at high force per unit area for xx minutes. Manually release the pressure from cooker until bladder valve drops.

  • Unlock lid. Beefiness and tendon should be chewy-tender merely all the same have some seize with teeth. Skim off fat, if needed, and add carrots.

  • Lock hat. Select Pressure level Cook at high pressure for 3 minutes. Manually release the pressure from cooker until float valve drops.

  • Gustatory modality and flavor with boosted fish sauce or sugar to your taste. If information technology'due south likewise salty, add water to lighten it.

  • To make the dipping sauce, in a modest bowl mix all the ingredients together.

  • To serve, ladle beefiness stew into individual bowls. Garnish basil, sawtooth, and a sprinkle of freshly ground pepper. Serve with salt/lime/chili mixture and toasted baguette.

  • Marinate the beef for at to the lowest degree 1 hour for the best flavour. Y'all can as well marinate information technology the night before.
  • Accept all your ingredients prepped and ready to go.
  • Brown the beef in batches because you don't want to overcrowd them in the pressure level cooker.
  • Depending on what cuts of beef you use, the cooking time volition slightly vary. I used a combination of beefiness shank and tendons and both needed to exist cooked on Loftier pressure to become tender just even so have some bite.
  • If you lot're using a softer cut of beefiness like beef chuck, start with 15 minutes on High pressure and check for compactness. Melt for an additional two-5 minutes if it'due south not to your liking. You can e'er add together more than fourth dimension rather than starting with 20 minutes and ending upwards with mushy beefiness.
  • The carrots need about 3-5 minutes to go tender depending on how big you cutting them.
  • Skim off the fat at the surface if information technology's too oily for your taste.
  • Sense of taste and adjust your seasoning at the end with additional fish sauce, sugar, or water.

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Source: https://beyondsweetandsavory.com/instant-pot-vietnamese-beef-stew/