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lycaus t1_jecgzgj wrote

I was going to say that it would be great with a baguette and then I realized it was right there haha

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James--Trickington OP t1_jecjy2u wrote

It's also very popular with rice noodles in a diluted version as a soup but I prefer it with bread

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BAMspek t1_jed5rlm wrote

When I worked at a Vietnamese restaurant I always liked it with egg noodles. Idk if that’s like against the rules or anything, but it was so good.

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ltmikepowell t1_jed8yv4 wrote

No. Its fine, some even eat it with instant ramen. Mì bò kho (that the egg noodle), hủ tiếu bò kho (vermicelli), even phở noodle can be eaten with bò kho, and rice.

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Juswantedtono t1_jeda6it wrote

Some clever baguettes use a strategy of camouflage to avoid being eaten

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tibearius1123 t1_jecnydk wrote

Homemade Bo Kho is one of my favorite Vietnamese dishes. Restaurant, not so much.

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James--Trickington OP t1_jed65n9 wrote

Yeah it's always such a let down even from really amazing Viet restaurants. This dish always seem to be every restaurant's Achilles heel somehow

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tibearius1123 t1_jed9hwp wrote

It’s the meat, they seem to always use the toughest meat ever.

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Arrasor t1_jedaebd wrote

Good meat can cost 3-4x more than whatever they use. If the dish isn't their signature/bestseller it doesn't make sense cost-wise to use the good meat for this instead of their bestseller.

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TomNguyen t1_jeectwj wrote

I mean the dish is supposed to used the toughest meat as the way to utilize it.

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tapsongbong t1_jedafx0 wrote

I had this dish in many restaurants and its not their specialty. You know how hard it is to convince my wife to make this?

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kappakai t1_jedj476 wrote

Haha. It’s not hard to make tho.

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tapsongbong t1_jefmwog wrote

I bet it’s not hard to make and can definitely try my best but it won’t compare to my wife’s cooking . She’s makes it taste so damn good.

Trust me I tried copying her other dishes and flavor profile doesn’t come close.

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PineappleLemur t1_jedf4c3 wrote

Can't keep the price down with a good cut of meat.

Best case they put noodles and very little meat.

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icywing54 t1_jedbftp wrote

This is interesting. Opposite for me, I like it much better at restaurants. Meat is usually incredibly tender

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prplx t1_jegcz92 wrote

I use to go to a Vietnamese restaurant that made a Phò with this stew as a base and it as fantastic specially on a cold winter day.

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Umoon t1_jecpiwg wrote

That looks fire, care to share your recipe?

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James--Trickington OP t1_jed5x1d wrote

I absolutely suck at writing up recipes but the steps and list of ingredients here are similar to mine but I like it really bold so I double the amount of aromats especially lemongrass and spices. And instead of chuck I used shank and tendon for the super thick and rich consistency from all the gelatin in both cuts. If you do use tendon, just keep in mind that they take longer to soften than the shank so then the shank reach your desired softness, fish them out and continue to cook the tendon until they're 90% put in the carrots then when that's done add back the shank

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tapsongbong t1_jedau3x wrote

I think my family uses tendon and flank meat. Cook the meats separately as tendon takes a bit longer. We get the spices pre-made bag from ABC Supermarket (I live close to Orange County)

bag of space

She then adds a bunch of other aromatics and beef or chicken broth. Still she won't teach me this recipe.

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kappakai t1_jedjz2h wrote

Yah boneless shank is one of the cuts we use to make Taiwanese beef noodle soup. It’s not the cross cut pieces of shank you see at western markets but more a long tubular piece that is usually wrapped in silver skin. When you cook it to death, it’s basically a cap of tendon over the meat, so you get some tendon and meat in a single bite. I’ve used it it bo kho before and works well.

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neigetyro t1_jedmaiu wrote

have seen it called digital muscle as well!

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Umoon t1_jeehl9w wrote

My wife makes Taiwanese beef noodle soup. It’s also fantastic!

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tapsongbong t1_jedtmsw wrote

Isn't that meat used for Bun Bo Hue as well?

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kappakai t1_jedv5r6 wrote

Couldn’t tell you I’ve never made bun bo hue. But it might be thin sliced shank. You can tell cause there’s usually a lot of tendon built into the shank. In Chinese we call it 牛腱, but 腱translates into tendon in my Chin/Eng dictionary.

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the-cloverdale-kid t1_jeddqi4 wrote

Bag of space is the best typo ever as I am trying to figure out how to make this.

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tapsongbong t1_jeddudr wrote

I didn't even realize the typo. It just made sense when i typed it. I'll leave it as is.

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NoDoctor4460 t1_jeg6m2k wrote

Yours looks fantastic (I said “god it’s so rich” aloud), and the tendons add so much. This dish was included in my first time eating Vietnamese food, after moving to Oakland

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DrewinSWDC t1_jecq74g wrote

Legit one of my favorite dishes - so comforting in winter

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enjoysbeerandplants t1_jed46l0 wrote

I was just going to say that it looks like a cozy, cold weather meal. Like a bowl your mom would put in front of you after you spent a whole day out in the cold. Looks delicious!

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tapsongbong t1_jecsuba wrote

This is my crack.

I'd eat this for a week straight.

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wrenchr t1_jecz670 wrote

I love any kind of beef stew and that looks amazing. Recipe pretty please?

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hunter4bourbon t1_jeebcrh wrote

Had it in Saigon years ago, it was the best beef stew I have ever had. I was there for a week and ate it three nights in a row.

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JerkGurk t1_jecudip wrote

Was about to recommend bread but you have the acceptable amount. Never heard of this but I'm in Toronto so I know I can find this...thanks!

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ritoshishino t1_jecy9z7 wrote

goddamn that looks delicious

you make me remember how i love this dish, yet don't eat it enough

a good VNese beef stew can floor me for a whole day

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iTwango t1_jecykjz wrote

This looks amazing

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The_Pancake88 t1_jed0mks wrote

This looks bomb, I wish more Viet restaurants served this

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i_like_pie92 t1_jed0wo9 wrote

This looks so good. Now I know the second meal to make for this next week.

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Yeetus_McSendit t1_jed8iy1 wrote

Vietnamese food is best. The French and SE Asian super fusion food.

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urmomolaf_ t1_jed92tq wrote

The broth looks thicc! Must be some yummy Bò Kho;)

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acreagelife t1_jeddzxd wrote

When temp's are past the pho temp, bo kho is much more comforting.

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Rlang33 t1_jedfl7k wrote

One of my favorite foods

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alphalucid t1_jedjc34 wrote

Recipe please! Bo kho is my favorite ever

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DarthKittens t1_jedrook wrote

Have I missed the recipe - looks brilliant

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edubkendo t1_jedrvg5 wrote

This looks amazing my dude! You really need to write up your full recipe. Reciplease!?

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FraNge_0 t1_jee0vw3 wrote

Omg that looks so good

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Zentho t1_jee36ar wrote

Amazing!

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incawill t1_jee3u7t wrote

That broth looks potent

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ryzhik_gagarin t1_jee4dy1 wrote

Looks like beef Bourguignon. Besides the baguette, needs red wine. Looks superb.

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Sh0rtR0und t1_jee6690 wrote

Bo Kho & Banh Xeo are the most underrated Vietnamese dishes.

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tazzietiger66 t1_jeen2mr wrote

Just the thing to have on a cold winter's day

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Ultimate_Decoy t1_jeetmgt wrote

Eat it with a baguette, noodles, and if you wanna naughty... rice. It's so versatile! Can Pho do that?! (Though I won't turn down Pho if you got it =P)

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lepercake t1_jeewx0q wrote

This looks like beef bourguignon without potatoes and mushrooms with chili and garlic and cilantro? Looks good af anyway!

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txsxxphxx2 t1_jefbe4b wrote

Vietnamese here, I approved!

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theshaneler t1_jefdmvn wrote

Love this dish. if there are leftovers, I like to make a poutine with it. Fries, cheese curds, then ladle this on-top, 10/10 the Viet Canadian crossover we all need in our lives.

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veenicole16 t1_jefnc90 wrote

I had a coworker bring some recently to share with us! It’s delicious! I feel so blessed to be able to try such good homemade food from other countries.

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Trantor1970 t1_jednkte wrote

It looks like Beef and Guinness stew

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Antumank3 t1_jedr3ff wrote

Isn't Bo Kho haram? .. badum tsss

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