So I made the Vietnamese Beef Stew last week. The only change I made was using a pressure cooker as I didn't want to wait 2 hours. Hahaha! It was late. I set it to high for 15 minutes and did the quick release. I also added a little cayenne at the end for some mild heat. OMG!!! This dish blew my mind!! The flavor combination is absolutely delicious. I was practically singing while I was eating it. Lol!!! And I'll be making it again this week :)
@@ameliarao7205 - So sorry, I am just seeing your reply. Yes I did! I used the same amount of water. The only reason I saw your message is because I'm making this tonight and I forgot how long I had it in my pressure cooker and looked for my comment. Lol. Again, apologies for the late response.
So, I just made it again. I was wrong. You want to use less liquid. 1-2 cups of water. I used 3 and the liquid is very watery this time around. I haven't made this in a loooong time. I think I forgot that I followed what my pressure cooker said to use and not the recipe. If you want to err on the side of caution, go for 1.5 cups of water. Hope this helps!
Made this the other night. Cut the fish sauce by half, doubled the carrots because we love veggies, doubled 5 spices because ours were store bought and not as fresh. Put it in the oven for 2 hours as suggested. The family gobbled it up quickly and wiped the sauce clean with warm crusty French baguette. Amazing flavors. Simply delicious. Will make this again soon. Thanks for the recipe!
Where I live there are many decent Vietnamese restaurants and I’ve ordered their beef stew before, but not sure I will anymore after trying to make this myself! Marion was not kidding when she said this would take beef stew to a whole other level🥺I used only 500g of diced beef but 2/3 of the other ingredients (& more shallots), left in the oven for 2 hours even though my beef was less and in smaller pieces - the 2 hours is a must if you want the tenderness. I checked at 1.5hours thinking I could get away with it but nope😂 trust me this is worth the wait! The final bit of fish sauce was necessary for me, and I also added a bit of oyster sauce before serving - it gave the stew a nice glaze and kinda thickened the sauce/soup a bit which was lovely. Oh and thanks to those who suggested the coconut water substitute - it turned out great!
I just made this. I used a combination of beef stock and water and extra lemongrass. I've got to say, it's pretty dang tasty. I did have a few issues browning the beef due to the added sugar. It was difficult to get the browning and fond without burning. Overall, if I was making it again (which I will be), I would use less stock/water (maybe 2 - 2 1/2 cups) and less sugar in the marinade. The aromatics and overall flavor profile were perfect and complex. Good recipe! Thank you.
Have you tried using the method of just using BHO KO spice instead of 5 Spice which one tastes better? Also, I have heard but never done it myself that Beef shank is better than Chuck or Brisket. Anyone have any idea if this true or not?
This dish brings back childhood memories of our mom cooking this for weekend lunches ❤️ Blessed to have her here still & healthy. Making this again today. The recipe is spot on!! Thank you for another great recipe.
While cooking this, the house was smelling heavenly. Stomach growling waiting for the stew to be ready. And it did not let me down - it was so flavorful delicious, Marion. You are a life saver, my dear.
I made this and it's a winner! The family loves it and I bought the triple A plus black angus chuck beef, it''s the best, not every store has it but I found where to get it. Thanks Marrion you're the best cook ever!
I just cooked this today! Thank you, Marion. This recipe is incredible. Usually I cooked this with somehting called spice-cube, but your version with the five-spice is soo much more delicious. This stew is one of my favourite food and you made it even better for me. I love your channel so much! You always inspire me to cook.
Thanks Marion. Our Vietnameses normally add coconut water and top up some sliced fresh onion & green shallots when serving. We eat this with fresh beansprout and basil leaves to balance the strong flavour of the dish. We also dip the beef with a simple dipping sauce: salt, pepper and lemon juice. The lemon juice reduces the greasy taste! In addition, since this is a strong flavour dish, you can add many other ingredients in your fridge to boost nutrients: potatoes, peas, beans, eggplants, broccoli, cucumber (big pieces) - be careful with timing for each ingredient. Not traditional but it is great for family health! The strong flavour can make the legumes and vegies more appealing ❤
This recipe was extremely easy and simple, but so flavorful. I added some stock instead and put some potatoes in as well and it was absolutely delicious. Thanks for the great recipe!
Substitute some of that water with fresh coconut juice or coconut soda. It adds depth and tenderizes the beef faster. AND don't forget the thinly sliced onion to garnish.
@@tranism I have always had an issue of making great tasting & thick curry. Was wondering if I borrow some of the elements in this dish and turn it into a curry instead. Like the beef ingredient. I always use boneless chicken in my curry and it seems to be lacking in texture & tenderness.
Yes, coconut water definitely adds a wonderful, subtle sweetness and complexity to the broth. Just replace half the quantity of water with coconut water.
I use the same cut as you but I also use beef tongue. Not a lot of people know about beef tongue but it's really tasty and rich in Bo kho. You would have to slow cook it a bit longer but it's worth the wait!
Hi Marzy and all, i used beef Broth instead of the water for the health effects, turns out the flavor was awesome too, i liked adding veggies in there too really made them taste better than just the carrots. Thanks for the great ideas, what a great lady. I make my own fish sauce by fermenting sardines really worked well in this dish. Never knew the Frogs were responsible for this.
Saw helen's recipe, then a slow cooker recipe, then saw ur recipe and instantly thought, "YES! Marion's recippe is the one" im def going to make this. ty!
I made this for the first time and cannot believe how flavorful and bright this dish tastes!!! I added my own twist and threw some peeled and diced potatoes and it was perfection!!
Just made this for dinner tonight and it was simply divine! I served it with flat white rice noodles. Will be keeping this in my back pocket of recipes. Thanks so much for sharing and your work, Marion!
Thank you so much, Marion, for sharing through a detail demonstration. I made it for my nieces and nephews today and they just love it. You are awesome. I have done the Shoyu Ramen and it is wonderful as well. Thank you very very much for sharing your talents.
Your channel really changed my life!! thank you for this...! i'm doing all the time your beggar's chicken and this Vietnamese stew... as well as the dumplings . double yum!! Regards from Ibiza, Spain
I add Chinese cooking wine cooked it today, I am eating now is so yummy. I didnt have chance to eat the beef stew when I was in Vietnam last week. thanks Marion for sharing.
Didn't have time to do the marinade but added it all to the pot, a good mix before putting into the oven. Being a bit lazy added in some potatoes and mushrooms, but the stew was delicious. Now up there with my Irish beef guinness stew, but prefer this as I love my Asian food.
The truly Vietnamese style of this dish will also have white onions slices, topped with basil, not coriander leaves, and served with lemon wedge and a mixture of slat and pepper. But I do like your use of tomato paste here.
And this version is gluten free. My wife is allergic to gluten, I can't make bo kho using the store bought pre seasoned broth. But Marion's version does not appear to have gluten. Thank you.
I have a love hate relationship for this recipe ugh. I cooked this in my oven at 300 and the beef became super tough because it had already cooked too much from the searing in the pan and i think 300 is still too hot for slow cooking. I don’t think it should be pan seared on both sides, maybe one side at most, or just do it at a SUPER high temperature for like 30 seconds max. I also think it requires more than 1 stalk lemongrass and a LOT more 5 spice. Lemongrass is really hard to fine chop enough so it doesn’t remain hard, so it may be left better off just as larger pieces infusing with the broth or it needs to be ground super fine in a food processor. Also the tomato paste kind of ruined it for me, i think a bone marrow base would of been way better. I am so frustrated it didn’t turn out tasty because it smelled so good 😭😭 i hope i can perfect it in the future
I'm going to try this soon... I love Asian flavors of all types. My wife says I should have married an Asian woman as all I seem to want is Asian flavors. My mother was form the midwest and cooked fairly bland. She was a good cook but I like bolder flavors. We shall see...the wife might like it too :-) This would be lovely with a baguette.
UPDATE: I made this tonight. I really loved it. The flavor was sorta sweet and I wasn't expecting that, but it was lovely. We had it with a really night bread and it paired nicely. The wife said it was better than she expected, but you have to understand fish sauce and the smell of fish sauce is not her favorite. Will I make it again ... Yes, but with a tad less fish sauce to make the wife happy. I might add a tad a heat for my personal taste, but again this is a lovely recipe that you can tailor to your taste. TY for sharing the recipe.
Hi Marion. I plan to make this today cause it looks amazing. I've been meaning try substituting ginger with galangal in a dish and I think this recipe could be a good candidate. What do you think? I'm on the fence on just going ahead and doing it vs. trying the recipe as is for the first time and change it the next time.
@marion's kitchen... hi Marion, love everything you do, big fan so, thank you. My fav Vietnamese restaurant has, almost this dish, but it's a spicy beef stew noodle soup. So, because I know you (and me) love our noodles, I was wondering (fingers crossed, hopefully) if you could/would manipulate this recipe into the noodle soup that I love so much. I'm sure you and your family would love it too
Beautiful dish! Hey Marion, I had a version of this dish at a fav Cambodian restaurant of mine where they added noodles and turned it into a bowl of noodle soup. If you know how, how would you do this? Thank you :).
Hey girl. It's all about layering the flavors. Already know how to cook. Luv the fusion though. Might start to add cinnamon. Strange spice, I am afraid 🇨🇦
I’m making this right now , but she never specified the temperature and the time if i use the “oven method “. I will just use the stove top lol . It is already looking fantastic . I can’t wait
Dear Marion. Would you mind doing a video on the Vietnamese Baguette? This stew will be a perfect way to enjoy the baguette BUT I would rather enjoy it with a curry of some kind. Do the Vietnamese have a curry with a lovely gravy that may be prepared instead?
Yes you can use a pressure cooker, I cook the beef for 20 minutes under pressure, then add carrots and cook for another 10 minutes at pressure, also use coconut water instead of water for an even better result
This looks amazing ! ♥️ Would I be able to finish the stew in a slow cooker rather than on stove top or in oven ? After searing and frying beef and aromatics in pan then transferring ?
Aoife Lawless yes you can. But remember to adjust the temperature and time so beef isn’t too soft. If the beef is too soft, it will loose texture and the dish can’t be good anymore
I think peas, beans, broccoli, potatoes, mushroom, eggplant, cucumber (cut in big pieces) are good to eat. Adjusting each ingredient’s cooking time to your preference. You can also eat with fresh beansprouts and basil leaves (traditional VN way). Basically, this soup is strongly flavourful, you can eat with many things you like.
So I made the Vietnamese Beef Stew last week. The only change I made was using a pressure cooker as I didn't want to wait 2 hours. Hahaha! It was late. I set it to high for 15 minutes and did the quick release. I also added a little cayenne at the end for some mild heat. OMG!!! This dish blew my mind!! The flavor combination is absolutely delicious. I was practically singing while I was eating it. Lol!!! And I'll be making it again this week :)
Thank you for sharing! Did you put the same amount of water using a pressure cooker? Thanks! 😊
@@ameliarao7205 - So sorry, I am just seeing your reply. Yes I did! I used the same amount of water. The only reason I saw your message is because I'm making this tonight and I forgot how long I had it in my pressure cooker and looked for my comment. Lol. Again, apologies for the late response.
So, I just made it again. I was wrong. You want to use less liquid. 1-2 cups of water. I used 3 and the liquid is very watery this time around. I haven't made this in a loooong time. I think I forgot that I followed what my pressure cooker said to use and not the recipe. If you want to err on the side of caution, go for 1.5 cups of water. Hope this helps!
Made this the other night. Cut the fish sauce by half, doubled the carrots because we love veggies, doubled 5 spices because ours were store bought and not as fresh. Put it in the oven for 2 hours as suggested. The family gobbled it up quickly and wiped the sauce clean with warm crusty French baguette. Amazing flavors. Simply delicious. Will make this again soon. Thanks for the recipe!
I'm Vietnamese. I think you should put carrots after an hour because your carrots put the same time with beef that makes over soft.
Vivian Le ... yeah that’s true 😬
I like soft carrots
I am Vietnamese and I like softer carrots.
I think it’s just personal preference... as she stated in the video this is “her” version of a Vietnamese Beef Stew😌
In America we like to eat soft food because we don’t want to spend money for the DANTISTRY
Where I live there are many decent Vietnamese restaurants and I’ve ordered their beef stew before, but not sure I will anymore after trying to make this myself! Marion was not kidding when she said this would take beef stew to a whole other level🥺I used only 500g of diced beef but 2/3 of the other ingredients (& more shallots), left in the oven for 2 hours even though my beef was less and in smaller pieces - the 2 hours is a must if you want the tenderness. I checked at 1.5hours thinking I could get away with it but nope😂 trust me this is worth the wait! The final bit of fish sauce was necessary for me, and I also added a bit of oyster sauce before serving - it gave the stew a nice glaze and kinda thickened the sauce/soup a bit which was lovely. Oh and thanks to those who suggested the coconut water substitute - it turned out great!
I just made this. I used a combination of beef stock and water and extra lemongrass. I've got to say, it's pretty dang tasty. I did have a few issues browning the beef due to the added sugar. It was difficult to get the browning and fond without burning. Overall, if I was making it again (which I will be), I would use less stock/water (maybe 2 - 2 1/2 cups) and less sugar in the marinade. The aromatics and overall flavor profile were perfect and complex. Good recipe! Thank you.
Have you tried using the method of just using BHO KO spice instead of 5 Spice which one tastes better?
Also, I have heard but never done it myself that Beef shank is better than Chuck or Brisket. Anyone have any idea if this true or not?
This dish brings back childhood memories of our mom cooking this for weekend lunches ❤️ Blessed to have her here still & healthy. Making this again today. The recipe is spot on!! Thank you for another great recipe.
While cooking this, the house was smelling heavenly. Stomach growling waiting for the stew to be ready. And it did not let me down - it was so flavorful delicious, Marion. You are a life saver, my dear.
I made this and it's a winner! The family loves it and I bought the triple A plus black angus chuck beef, it''s the best, not every store has it but I found where to get it. Thanks Marrion you're the best cook ever!
I just cooked this today! Thank you, Marion. This recipe is incredible. Usually I cooked this with somehting called spice-cube, but your version with the five-spice is soo much more delicious. This stew is one of my favourite food and you made it even better for me. I love your channel so much! You always inspire me to cook.
Not sure if you have something already, but it would be so helpful if you did a tutorial on your wok, how to season & care for it. ❤
My mom always use coconut juice for this recipe and it turns out AMAZING. And ofcourse, gotta cut down on the sugar.
Nice. I'll try that next time! Thanks for the tip!
@@Marionskitchen keep up the good work, love you and all the recipe, especially fried chicken recipes
I have had a version of this where the stew had much more liquid and is put on noodles turning it into a noodle soup. Wonderful.
Thanks Marion. Our Vietnameses normally add coconut water and top up some sliced fresh onion & green shallots when serving. We eat this with fresh beansprout and basil leaves to balance the strong flavour of the dish. We also dip the beef with a simple dipping sauce: salt, pepper and lemon juice. The lemon juice reduces the greasy taste! In addition, since this is a strong flavour dish, you can add many other ingredients in your fridge to boost nutrients: potatoes, peas, beans, eggplants, broccoli, cucumber (big pieces) - be careful with timing for each ingredient. Not traditional but it is great for family health! The strong flavour can make the legumes and vegies more appealing ❤
This recipe literally made me cry it was so good. It's the perfect meal for any occasion.
This recipe was extremely easy and simple, but so flavorful. I added some stock instead and put some potatoes in as well and it was absolutely delicious. Thanks for the great recipe!
Substitute some of that water with fresh coconut juice or coconut soda. It adds depth and tenderizes the beef faster. AND don't forget the thinly sliced onion to garnish.
What about coconut milk? Would that make it more into a curry?
@@Masterofcreations yea that would make it more curry like without curry flavor.
@@tranism I have always had an issue of making great tasting & thick curry. Was wondering if I borrow some of the elements in this dish and turn it into a curry instead. Like the beef ingredient. I always use boneless chicken in my curry and it seems to be lacking in texture & tenderness.
Yum !
@@Masterofcreations mayb you’re using too much water. Add a teaspoon of sugar. A little Lime juice optional
The secret to making the beef tender while cooking it on the stove is to use Coconut water or Coco Soda! :)
Coconut water not coconut milk?
@@cindyyan9851 nope, they are not
Yes, coconut water definitely adds a wonderful, subtle sweetness and complexity to the broth. Just replace half the quantity of water with coconut water.
that's true. For southern vietnameses ,coconut juice is the core ingredient for this dish
@@dummyc p
I can't wait to have that this Sunday! It's one of my favourite dishes of all time. So good with bread or noodles...sometimes both!
I use the same cut as you but I also use beef tongue. Not a lot of people know about beef tongue but it's really tasty and rich in Bo kho. You would have to slow cook it a bit longer but it's worth the wait!
Hi Marzy and all, i used beef Broth instead of the water for the health effects, turns out the flavor was awesome too, i liked adding veggies in there too really made them taste better than just the carrots. Thanks for the great ideas, what a great lady. I make my own fish sauce by fermenting sardines really worked well in this dish. Never knew the Frogs were responsible for this.
Saw helen's recipe, then a slow cooker recipe, then saw ur recipe and instantly thought, "YES! Marion's recippe is the one" im def going to make this. ty!
I made this for the first time and cannot believe how flavorful and bright this dish tastes!!! I added my own twist and threw some peeled and diced potatoes and it was perfection!!
It is normal to have both carrot and patato in it.
@@huntermad5668 It doesn't have to be exact if you don't want it to be. I like potatoes. I added potatoes and I enjoyed it greatly.
I just made this for lunch today and it was delicious. I used chicken and coconut water to make the broth.
Just made this for dinner tonight and it was simply divine! I served it with flat white rice noodles. Will be keeping this in my back pocket of recipes. Thanks so much for sharing and your work, Marion!
Cooked this for dinner and my family loves it! Thank you for the recipe, Marion! ♡
My mum is visiting next week- I think this will HAVE to be on our menu! Yum! 😋
Linda S. lol- just noticed that!- ok I’m off to edit!
Thank you so much, Marion, for sharing through a detail demonstration. I made it for my nieces and nephews today and they just love it. You are awesome. I have done the Shoyu Ramen and it is wonderful as well. Thank you very very much for sharing your talents.
Your channel really changed my life!! thank you for this...! i'm doing all the time your beggar's chicken and this Vietnamese stew... as well as the dumplings . double yum!! Regards from Ibiza, Spain
Making this right now for Mothers Day dinner. Thanks Marion!
I made this yesterday and delicious, I made enough for leftovers🥰
I add Chinese cooking wine cooked it today, I am eating now is so yummy.
I didnt have chance to eat the beef stew when I was in Vietnam last week. thanks Marion for sharing.
In addition to the directions, you have GREAT videography! I really enjoyed this one!
Giiiirrrrlllll you are killing me, between this and your curry dish... my mouth is watering! Love you!
2020 cooking challenges: cook all the recipes she has ! Who is up !
This channel is underrated!!
Hey thanks Calvin! :-)
I use tonot know anything about cooking but now my family looks forward on my cooking...i did not tell them im lwarning from marion's channel
Didn't have time to do the marinade but added it all to the pot, a good mix before putting into the oven.
Being a bit lazy added in some potatoes and mushrooms, but the stew was delicious. Now up there with my Irish beef guinness stew, but prefer this as I love my Asian food.
This dish a most of overseas people love it. Im vietnamese but my husband overseas.he and mother in law love it too
Looks amazing.
Looking forward to trying that when I fly back home.
Cheers from Australia 🇦🇺
amazing recipe👍👍 when you uncover the pot I almost screamed!!! It takes a long time to cook, but I'm sure that it will taste fantastic😆😆😆
will you check my cooking too if you think its good will you sub me too ?
@@VillageFoodASMR Your channel is cool! I'll subscribe. 😀👌😊
The truly Vietnamese style of this dish will also have white onions slices, topped with basil, not coriander leaves, and served with lemon wedge and a mixture of slat and pepper. But I do like your use of tomato paste here.
This looks amazing. Looks like a wonderful cool rainy day meal.
looking forward to cooking this,i'm not a lover of lemon grass so was pleased when i saw you use only one stick,it looks simply divine,many thanks
And this version is gluten free. My wife is allergic to gluten, I can't make bo kho using the store bought pre seasoned broth. But Marion's version does not appear to have gluten. Thank you.
Searing has nothing about sealing the juice. Absolutely true.
I love Vietnamese food
Do you like the Vietnamese sandwich
I like all Vietnamese food.
Marion, I just made this today and the sauce is so lovely. I used a London broil and it was not too tender, I'll listen to you next time. lol
Any cut is tender if you stew it long enough
Made this ❤️❤️ oh my heavenly ness!!
I'm vietnamese myself and this bo kho is litty.
This recipe is amazing and so simple to follow. Making it was a great way to end a cold and rainy Sunday in the mountains :)
I have a love hate relationship for this recipe ugh. I cooked this in my oven at 300 and the beef became super tough because it had already cooked too much from the searing in the pan and i think 300 is still too hot for slow cooking. I don’t think it should be pan seared on both sides, maybe one side at most, or just do it at a SUPER high temperature for like 30 seconds max. I also think it requires more than 1 stalk lemongrass and a LOT more 5 spice. Lemongrass is really hard to fine chop enough so it doesn’t remain hard, so it may be left better off just as larger pieces infusing with the broth or it needs to be ground super fine in a food processor. Also the tomato paste kind of ruined it for me, i think a bone marrow base would of been way better. I am so frustrated it didn’t turn out tasty because it smelled so good 😭😭 i hope i can perfect it in the future
I love Beef stew, Glad to see a different flavor profile. Can't wait to try this. Thank you.
Such a great chef! Your food is always amazing and very inspirational. And that is why I absolutely love your channel. Thank you for all your videos.
I'm going to try this soon... I love Asian flavors of all types. My wife says I should have married an Asian woman as all I seem to want is Asian flavors. My mother was form the midwest and cooked fairly bland. She was a good cook but I like bolder flavors. We shall see...the wife might like it too :-) This would be lovely with a baguette.
UPDATE: I made this tonight. I really loved it. The flavor was sorta sweet and I wasn't expecting that, but it was lovely. We had it with a really night bread and it paired nicely. The wife said it was better than she expected, but you have to understand fish sauce and the smell of fish sauce is not her favorite. Will I make it again ... Yes, but with a tad less fish sauce to make the wife happy. I might add a tad a heat for my personal taste, but again this is a lovely recipe that you can tailor to your taste. TY for sharing the recipe.
This looks absolutely amazing. Would some chili ruin it?
never
Mine is in the slow cooker right now. My house smells amazing!!
Love the fish sauce kick too the beef. Bravo.
I had to add this. I made this dish last night and it was just fabulously delicious. 🙏Marion🌷
I'm addicted to this channel
Always new hints, as my oven proof casserole dish is simmering on the stove top 😳😂
I’m definitely trying this in our cold Ontario, Canada winters! Sometimes -40F 😕
The star anise in the Chinese Five Spice also adds to the beef flavor! I actually use it as a hack in my Spaghetti Bolognese. Cheers!
Beautiful! Love your presentation and background music...
I am going to give this a try. Only change is I will marinate the beef cubes in 5 spice.
Hi Marion. I plan to make this today cause it looks amazing. I've been meaning try substituting ginger with galangal in a dish and I think this recipe could be a good candidate. What do you think? I'm on the fence on just going ahead and doing it vs. trying the recipe as is for the first time and change it the next time.
Looks amazeballs. I don't eat beef usually but this makes me want to.
Thanks for sharing another delicious plate cuz I’m so making this today perfect for cold days here in oregon kup koon mak
I LOVE VIETNAMESE BEEF STEW (BO KHO)!
ITS CAMBODIAN NOT VIETNAMESE
@@shutupsophia420 it's both Khmer and Vietnamese.
guitrich yes because the Vietnamese love stealing everything from us
It is from French. NOT from Cambodia.
And the French had the audacity to colonise us. Full circle.
Nailed It Marion👍 Can't wait to try this one 😋
I tried this recipe yesterday night (with the help of an instant pot) it was delish! 😋
best colored bo kho!!
First To comment Good Luck for your Cooking and you deserves more subs
Love it, my favourite one. Im Vietnamese btw
Yay! Happy you liked my version :-)
@marion's kitchen... hi Marion, love everything you do, big fan so, thank you. My fav Vietnamese restaurant has, almost this dish, but it's a spicy beef stew noodle soup. So, because I know you (and me) love our noodles, I was wondering (fingers crossed, hopefully) if you could/would manipulate this recipe into the noodle soup that I love so much. I'm sure you and your family would love it too
one of my favorite breakfast meal. and try with French baguette and fresh thai basil.
O my god!!this sooooooo amizing recipe its a simple procedure and very yummy
I have tried this recipe and I love it , thank you Marion 🥰
I've always liked beef stew ( lamb is good too) but I might have to give this one a try .
Can’t wait to make this!!! Thank you
Beautiful dish! Hey Marion, I had a version of this dish at a fav Cambodian restaurant of mine where they added noodles and turned it into a bowl of noodle soup. If you know how, how would you do this? Thank you :).
I would serve cooked ramen noodles on the side. Then just add as much as you want, when you want.
Bo kho, looks delicious ❤️
Hey girl. It's all about layering the flavors. Already know how to cook. Luv the fusion though. Might start to add cinnamon. Strange spice, I am afraid 🇨🇦
I’m making this right now , but she never specified the temperature and the time if i use the “oven method “. I will just use the stove top lol . It is already looking fantastic . I can’t wait
She did specify. See link to recipe in description box.
What temp in the oven and how long?
Save this recipeee!!! Looks beautiful and delicious.
You're amazing. I love you. 10/10. Made this and loved it.
I cooked this and it was delicious. Thanks for the recipe!!!!!
Dear Marion. Would you mind doing a video on the Vietnamese Baguette? This stew will be a perfect way to enjoy the baguette BUT I would rather enjoy it with a curry of some kind. Do the Vietnamese have a curry with a lovely gravy that may be prepared instead?
The vietnamese name for this dish is: bo ko
flaubertot just one small correction, ko should read kho 😉
@@Land_of_Oz u got that right, have a nice day
I am in Love with cooking of yours.! 😄😅
Can i pressure cook instead of gentle simmer / oven ?
Simmering allows the liquids to reduce and it’s not the same with a pressure cooker. Alternatively, you can use a crock pot.
Yes you can use a pressure cooker, I cook the beef for 20 minutes under pressure, then add carrots and cook for another 10 minutes at pressure, also use coconut water instead of water for an even better result
Yes, but the liquid is runny. Vietnamese have this version to eat with noodles.
This looks amazing ! ♥️ Would I be able to finish the stew in a slow cooker rather than on stove top or in oven ? After searing and frying beef and aromatics in pan then transferring ?
Aoife Lawless yes you can. But remember to adjust the temperature and time so beef isn’t too soft. If the beef is too soft, it will loose texture and the dish can’t be good anymore
I’m so trying this looks so damn bomb thanks for sharing
It looks great, but I think you need a bit more liquid. Also, eating with the right type of crusty baguette makes a difference.
Looks amazing! Can't wait to try it out
Bò Kho is some good stuff!
Its 4:26 in the morning watching you cook & I'm so hungry already 😋🤤.
You make cooking food looks so yummy!
Would you be able to adapt this recipe in a pressure cooker? Can’t wait to make it!
Patricia Wong yes! helens recipe put hers in a pressure cooker
Levy Pham thank you😁
hi Marion, looks so so good. Could you think of a substitute vegetable I could add other than carrots? thanks
I think peas, beans, broccoli, potatoes, mushroom, eggplant, cucumber (cut in big pieces) are good to eat. Adjusting each ingredient’s cooking time to your preference. You can also eat with fresh beansprouts and basil leaves (traditional VN way). Basically, this soup is strongly flavourful, you can eat with many things you like.
garnish this with fresh basil leaves and eat with french baguettes.