Authentic Vietnamese Beef Stew - Bo Kho

My all time favorite recipe, bo kho, to eat with Banh mi. OMG, what a perfect combination. My appreciation goes out to the original creator of this dish. Just amazing. Now we all can make these two fabulous and delicious foods at home and it tastes just like what you get at a good restaurant. This is authentic bo kho. You guys have to give this recipe a try. Let me know how you like it. Thank you for supporting Aimee’s Cooking. Your support makes a huge difference. I promise to continue to deliver more amazing recipes, so stay tuned 😉😉🤗🤗❤️❤️ Link to the Banh mi recipe:    • Banh Mi Recipe - crispy crust soft airy cr...   Ingredients Tendons 1.5 lbs Shanks 1.5 lbs Brisket or roast 1.5 lbs Part 1: Marinate the meat with the following and rest for 30 minutes to one hour: Sugar 3 tbsp Salt 1 tbsp Vegetables seasoning 2 tsp Fish sauce 2 tbsp Black pepper 1/2 tbsp Garlic powder 1 tbsp Chopped lemongrass 1 tbsp Part 2: The broth: Oil 3 tbsp Water 1/2 cup Annatto powder 2 tbsp Chopped garlic 1 tbsp Chopped ginger 1 tbsp Chopped lemongrass 2 tbsp Whole lemongrass 2 sticks crushed Basil leafs 1 tbsp Chopped tomatoes 1 large Tomato paste 3-4 tbsp 5 spice seasoning 1 1/2 tbsp Spices: 1 cinnamon stick, 2 star anise, 1 cardamom Carrots 3-4 White onions 1-2 Water 4 L Coconut water .5 L Part 3: Final seasoning before serving. Only add a little at a time and adjust to taste. Since more or lass water might have evaporated due to variations in cooking time/temp, the sou Sugar 2-3 tbsp Salt 1-2 tsp Fish sauce 1 -2 tbsp Vegetables seasoning 1 tbsp Thickening agent: 3 tbsp tapioca starch 3 tbsp water Directions 1. Clean all the meat with salt water and pad dry. 2. Cut them into small chunks. 3. Cook tendons in the instant pot for 20-30 minutes, manual, quick release. 4. Combine all three meats and seasoning with the ingredients in the “meat marinate section”. 5. Set it aside and let it marinate for 30 minutes to one hour. 6. Prepare the broth by adding oil to a large pot on medium low heat. 7. Add in the annatto powder, garlic, chopped lemongrass, ginger, 5 spice seasonings, chopped tomatoes, tomato paste, lemongrass stalks, basil leaf powder, and 1/2 cup of water. 8. Add the meat. 9. Let it fry until well coated. 10. Add in 4 L of water and .5L of coconut water 11. Let it cook until the meat is soft. 12. Then add in carrots and white onions. 13. When the carrots and white onions are soft. 14. Add in the final seasonings and thickening agent. 15. Continue cooking for another 10-15 minutes so everything can blend and set. 16. Serve with Banh mi, rice, or noodles. Some of my commonly used items Vitamin C: https://amzn.to/2YmbIuF Bread improver: https://amzn.to/2zJH6ZH Amagabeli Nonstick Perforated Baguette Pan 15" x 13" for French Bread: https://amzn.to/2X11zEl Chicago Baguette Pan: https://amzn.to/3eKJm2Y Food Scale: https://amzn.to/2S5iwZH Pyrex basics 3-quart glass: https://amzn.to/2YYGyX6 Rubbermaid oven thermometer: https://amzn.to/2SSb3w7 Pyrex Glass Mixing Bowl: https://amzn.to/316SRSE Glass Seasoning Dish: https://amzn.to/2LQKozb Pandan extract: https://amzn.to/316beae Saf Instant Yeast: https://amzn.to/2SjlutV KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red: https://amzn.to/2VRuE4C Free 30 days Amazon Prime trial: https://amzn.to/2Y2qQf3