Description
Vegan Vietnamese Beef Stew (Bò Kho) is one of those Vietnamese dishes that fills the whole house with fragrance before it even reaches the table. A deep, rust-coloured broth loaded with tender chunks, sweet carrots, and warming spices. It's the kind of stew that feels like a hug in a bowl.
Ingredients
Units
Scale
Main:
- 200g vegan beef slices
- 2 king oyster mushrooms (can substitute with other type of mushrooms)
- 2 carrots
- 1-2 medium potato
Aromatics:
- 2 shallots
- 3 cloves garlic (minced)
- 1 small onion (chunked)
- 2 stalks lemongrass (smashed, cut into pieces)
Spices & sauces:
- 2 cinnamon stick
- 2-3 star anise pods
- 1 tbsp 5-spice powder
- 1 tsp curry powder
- 1-2 tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp sugar
Liquid:
- 500-700ml water
- 200ml coconut water (adds subtle sweetness like traditional, alternative use more water)
Additional:
- Corn starch
- Annatto oil (can be substituted with a mixture of turmeric + paprika powder)
- Thai basil, Culantro & Rice paddy herb (Must-have herbs for an authentic experience)
Instructions
Prep the ingredients:
- Cut the tofu, potatoes, and carrots into cubes or equal-sized pieces, and king oyster mushroom into thin slices.
- Cut the onion into slices, and finely cut the garlic, shallot and chilli.
- Finely cut half of the lemongrass, and cut the other half into short stems.
Pro tip: Smash the lemongrass with the back of your knife to soften the stem for easier cutting and release aroma.
Marinate the vegan "beef"
- In a large bowl, combine together tofu, king oyster mushroom and vegan beef slices.
- Then add half of each of the following: five-spice powder, curry powder, mushroom seasoning, minced garlic, shallot & chilli, soy sauce, annatto oil and all of minced lemongrass and mix well.
Make the Vegan Vietnamese Beef Stew
- In a big pot, add a teaspoon of annatto oil. Sauté the star anise, cinnamon stick, lemongrass stems, and the remaining minced garlic, shallot & chilli. Then add the remaining spices and ketchup.
- Add the potatoes and carrots, and give them a good stir before adding coconut water.
- Add water and bring to a boil.
- In the meantime, shallow-fry the marinated vegan "beef" for 2-3 minutes before adding it to the pot.
- Lower the heat and let it simmer for 15-30 minutes, stirring occasionally.
- Adjust the taste, then add the onion and the corn starch slurry to thicken the broth.
Garnish & Serve
- Garnish with Thai basil, culantro and rice paddy herb.
- Serve with either bánh mì, or rice, or noodles.
Notes
For a soy-free alternative, use young jackfruit.
Don't overuse the spices.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Meal
- Method: Stovetop
- Cuisine: vietnamese