We're back to soup season here in San Diego as the weather is starting to feel like Fall.
Today we are making Hu Tieu Bo Kho aka Vietnamese Beef Stew with Pho/Hu Tieu noodles.
Prep Your BEEF:
1. Cut you Beef Shank into 2" Cubes.
2. Marinate with Bo Kho packet for a minimum of 1 hour or overnight.
Prep Your AROMATICS:
1. Mince your garlic, red onions & lemongrass.
2. Peel 1 whole brown onion and 1 whole ginger.
3. Blend down half a tomato into a juice or you can use tomato paste instead.
Stew Pot:
1. Sear your beef ribs (in hot oil of your choice) until you get a nice char on both sides and set aside outside of the pot.
2. Next throw in you minced aromatics (red onions, lemongrass & garlic) and sauté.
3. Add you marinated beef shank from earlier and stir fry/sear these up until you see the texture of the meat change.
4. Add salt and pepper here to taste.
5. Next add a can of CoCo Rico or water and bring to a boil.
6. Add high quality water next leaving some room on top still.
7. Next add your tomato puree in.
8. Char you peeled onion and ginger from earlier and add into the broth along with your beef ribs.
9. Bring that to a boil and add you rock sugar and fish sauce.
10. Smash a lemongrass root and add that into you stew pot.
11. Let that stew for 2 hours on low heat.
12. Add your slice carrots for the last 20 minutes and your beef stew is ready to serve.
Pho Bowl Prep:
1. Cook you pho noodles accordingly.
2. Add you beef stew with some carrots and a good amount of broth.
3. Garnish with green onions, cilantro, red onions & thai basil.
Dipping sauce is salt, pepper and lime juice.
Thank you for watching.
6 сен 2024
