Bo Kho (pressure cooker) is Vietnamese beef stew filled with super tender beef shank, aromatics, and a dark savory broth. It is served with Vietnamese-style French baguette or rice noodles. My favorite way is to eat it with Vietnamese baguette. I love the thin crispy crust and how the fluffy inside gets soaked in all the fragrant broth.
I’m always disappointed when I order bo kho at restaurants because my dad makes it best. While my mom typically does the day-to-day cooking, my dad likes to make special occasion dishes. I finally took the time to learn his recipe (without measurements), and I’m going to share it with y’all (with measurements)! And instead of cooking it on the stovetop, I made it with a pressure cooker.
If you’ve never used lemongrass before, here are a few tips to help. Discard the outer leaves and the tough parts opposite of the root. Chop them into 3″ pieces and then bruise them slightly with a meat tenderizer or the back of a knife to release more flavor. See photos below.
Here’s the packet of bo kho seasoning that I use. It consists of paprika, anise, garlic, chili, onion, ginger, and cloves.
More Vietnamese Recipes:
Pressure Cooker Bo Kho
Bo Kho (pressure cooker) is Vietnamese beef stew filled with super tender beef shank, aromatics, and a dark savory broth. It is served with Vietnamese-style French baguette or rice noodles.
- Combine beef shank with marinade ingredients. Let it sit while you prepare all the other ingredients.
- Turn pressure cooker on sauté mode, after 30 seconds, add sesame oil w/ ginger, lemongrass, onion and cook for 1 minute. Add garlic and stir for 20 seconds.
- Add canola oil, add beef, stir and brown the meat.
- Turn off sauté mode. Add coconut water, water, bouillon, bo kho seasoning, dark soy sauce, soy sauce, salt, and sugar.
- High pressure cook 25 minutes. Allow the pressure to naturally release for 10 minutes and then manually vent. Open the lid, remove and discard the lemongrass and ginger.
- Turn on sauté mode, add carrots, taste and adjust broth if needed.
- Continue cooking until carrots are soft, 10-15 minutes. Serve with Vietnamese baguette or rice noodles and herbs.