Vietnamese Bo Kho


  • 1 roughly chopped onion 
  • 1 pound of beef chuck stew (meat cubes)
  •  2 tablespoons of tomato (paste) 
  • 2-star anise (whole) 
  • 1 tablespoon of lemongrass paste 
  • 1 tablespoon of fresh ginger (minced) 
  • 1 ¾ cups of water 
  • ½ cup of coconut water 
  • 1 teaspoon of black pepper (freshly ground)
  •  ½ teaspoon of powder Chinese five-spice
  •  ½ teaspoon of curry powder 
  • 1 quartered turnip 
  • 2 largely chopped carrots in thick chunks 


1.In the bowl contained in the instant pot, add the beef, star anise, onion, tomato paste, ginger, lemongrass paste, garlic, coconut water, 1 ½ cups of water, Chines five-spice powder, pepper and curry powder. Put trivet on spices and meat. 

2.In a smaller container (heatproof), place the carrots, remaining ¼ cup of water and turnip. Place this on the trivet. 

3.Close the instant pot and choose manual. Set pressure to high and cook for 15 minutes. After cooking is complete, naturally release pressure for 10 minutes and quick- release. Open the instant pot. 

4.Remove the bowl containing vegetable and trivet. Add in the vegetable and its liquid to the soup. 

 Nutrition: calories: 221, carbs: 7g, fiber: 2g, fat: 14g, protein: 16g 

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