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Bò Kho Instant Pot (Vietnamese Beef Stew)
KATIE'S TEST KITCHEN28Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 1/2 lb. beef shank (parboiled for 5-10 minutes, rinsed well, sliced large chunks about 3/4 to 1 inch in thickness)
- 2 lb. honeycomb tripe (– OPTIONAL, washed well with salt/and or vinegar, parboiled with 1 stalk of lemongrass for 5-10 minutes, rinsed and slice to about 1 inch wide)
- 2 lb. carrots (peeled, sliced to about 1/2 inch thick)
- 2 stalks lemongrass (use bottom 2/3, cut into 3-inch lengths, bruised with something heavy in the kitchen such as a meat tenderizer tool or the handle of your knife/cleaver)
- 1 white onion (coarsely sliced)
- 2 Tbsp. minced garlic
- 2 Tbsp. garlic powder
- 2 Tbsp. spices (Oriental Beef, Gia Vi Bo Kho – I prefer the Pyramid brand.)
- 2 cans coco (Rico Soda, can substitute for Coconut Water)
- 4 bay leaves
- 8 oz. tomato sauce (can of)
- 5 Tbsp. cooking oil
- 4 cups boiling water (use boiling to speed up pressure building time)
- seasoning (mushroom, to taste)
- sugar (to taste)
- green onion
- cilantro
- 1 white onion (thinly sliced)
- basil leaves (rau Hue)
- culantro (ngo gai)
- lime wedges
- salt
- pepper
- fresh chili (if you like it spicy)
- baguettes (toasted before serving)
- noodles (if you plan to eat Hu Tieu Bo Kho, boil according to package instruction)
- egg noodles (if you plan to eat Mi Kho Bo Kho, boil/cook according to package instruction)
- bean sprout (if you plan to eat Hu Tieu Bo Kho or Mi Bo Kho)
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