I made this one-pot bò kho at 9 months pregnant. I wanted comforting Vietnamese food without the hassle — no parboiling and cleaning beef bones, sautéing in front of a hot stove, or washing multiple pots. Total prep time and cleanup is less than 30 minutes; the oven does the rest of the work. I don’t have a crockpot or Instant Pot, but I imagine you could use one instead — might even be easier!
Ingredients
2 lb chuck roast
4 tbsp Pyramid brand bò kho seasoning
1 shallot
1 bulb garlic
1 stalk lemongrass
1 medium onion
2 carrots
1 medium daikon
4 tbsp tomato paste
2 cups coconut water
1 cinnamon stick
2 star anise
20g rock sugar
Salt, fish sauce, mushroom seasoning to taste
Water – fill to top of 6qt pot with all ingredients in
Instructions:
1. Season the chuck roast with salt and bò kho seasoning. My rule of thumb: a thin layer of salt to cover the surface of the protein, and a more generous, medium-thick layer of bò kho seasoning.
2. Peel and cut all the vegetables.
3. Add the seasoned chuck roast, aromatics, and vegetables to a Dutch oven, along with the tomato paste, coconut water, and water.
4. Add 1–2 more tbsp bò kho seasoning, fish sauce, and rock sugar. Start with 1 tbsp fish sauce and 20g rock sugar — you can always adjust later.
5. Cover and place the Dutch oven in a 350°F oven for 3 hours.
6. At the 2-hour mark, add the cinnamon stick and star anise.
7. After 3 hours, cut the beef into cubes with kitchen scissors and season to taste.
8. Add green onion, cilantro, basil, and lemon.
9. Enjoy with phở noodles or bánh mì (Vietnamese bread).
manny.blog 