Beef brisket braised in Vietnamese style with lemongrass “bo kho”

|Beef brisket braised in Vietnamese style with lemongrass “bo kho”|

This is one of a very popular dish you can find in any Vietnamese restaurant under the name “Bo Kho”. I have tried it a few times and just randomly made up my own way to make it, anyone who is familiar with Vietnamese cuisine please fill me in if ever I have ruined this dish!

What you need:
– about 1lb beef brisket
– half onion (in a size of an orange)
– 1 medium carrot
– 3 cloves of garlic
– 3 tbsp ketchup
– 1 tbsp Lee Kum Kee lemongrass sauce
– 2 bay leaves
– 10g rock sugar
– 2 tbsp fish sauce
– 1tbsp rice wine

What you do:
1. Blanch beef brisket before cutting to prevent from shrinking, then cut into pieces and set aside
2. Slice onions and carrots, and prepare garlic
3. Heat up cast iron pot in medium heat, then sizzle garlic, onions and carrot
4. Add beef brisket, rice wine, ketchup, fish sauce and lemongrass sauce to stir fry and add bay leaves, turn down to low/medium heat
5. Close the lid and let it braise for about 3 hours in low to medium heat

p.s. I did not add one single drop of oil because the beef brisket has a good amount of animal fat. Also I did not add any broth or water at all because when onions releases a lot of moisture when they are slow cooked, and that’s where all the natural great taste come from. Lastly, please note that any cast iron pots are not meant to be used in high heat!



-10g 冰糖

1. 先將牛腩在切小塊之前飛水,然後切好備用
2. 將洋蔥切段、紅蘿蔔打斜切厚片和將蒜粒備用
3. 先利用中火稍為燒熱鑄鐵鍋,爆香蒜粒、洋蔥和紅蘿蔔
4. 加入牛腩,米酒,茄汁,魚露,香茅醬一起炒,再加入月桂葉然後轉中小火
5. 蓋上然後於中小火炆大約3小時

p.s. 因為牛腩本身有肥膏,所以無需要使用任何額外的油。另外於小火慢煮或者炆洋蔥都會出水變成無添加美味湯汁,所以無需要加入任何雞湯或者水來炆煮。不過要謹記,鑄鐵鍋不能夠於高溫中使用啊!

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