Chapter III · Beef·Vietnamese
Bò kho
stew-tender, aromatic. lemongrass-anise. 5 servings.
| 6-qt Instant Pot inner pot + fridge space overnight | |||||
|---|---|---|---|---|---|
| High Pressure 40 min · Full Natural Release | |||||
| Ingredient | Cut | Sauce | Layer | Pressure | Release |
2 lb (900 g) beef chuck, 1.5-in (4 cm) | Cut | High Pressure 40 min | Full NR ~28 min | ||
3 stalks (60 g) lemongrass, smashed | |||||
3 (400 g) carrots, big chunks | |||||
2 Tbs (32 g) tomato paste | Sauce | ||||
2 Tbs (30 mL) fish sauce | |||||
1.5 cups (360 mL) water | |||||
2 pods star anise | Layer | ||||
4 slices (20 g) ginger, smashed | |||||
6-qt Instant Pot inner pot + fridge space overnight
High Pressure 40 min · Full Natural Release
Cut
- 2 lb (900 g)·beef chuck, 1.5-in (4 cm)
- 3 stalks (60 g)·lemongrass, smashed
- 3 (400 g)·carrots, big chunks
Sauce
- 2 Tbs (32 g)·tomato paste
- 2 Tbs (30 mL)·fish sauce
- 1.5 cups (360 mL)·water
Layer
- 2 pods·star anise
- 4 slices (20 g)·ginger, smashed
Pressure
High Pressure 40 min
Release
Full natural release, about 28 min
Serve with baguette or over rice noodles after. The NR is what makes the chuck spoonable.
Next pot
Same pantry, different taste
Similar ingredients, another texture or cuisine — so the next delay start does not taste like last night.
Massaman beef
coconut-peanut, stew-tender
Shares beef-chuck, fish-sauce — coconut-spice, coconut-peanut, stew-tender instead of lemongrass-anise.
coconut-spice·1 hr 25 min in the pot·5 servings
Chuck nikujaga
stew-tender, sweet-savory
Shares beef-chuck, carrot — soy-dashi sweet, stew-tender, sweet-savory instead of lemongrass-anise.
soy-dashi sweet·1 hr 18 min in the pot·4 servings
Taiwanese beef noodle broth
tendon-silk, spicy-aromatic
Shares star-anise — doubanjiang-star-anise, tendon-silk, spicy-aromatic instead of lemongrass-anise.
doubanjiang-star-anise·1 hr 48 min in the pot·5 servings