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Vietnamese-Style Beef Soup
This flavorful soup, a simplified version of traditional Vietnamese bò kho, is perfumed with cinnamon and star anise as well as ginger and lemon grass. The broth is not thickened and individual bowlfuls are finished with fresh herbs, so despite the dish's meaty underpinnings, it's a light, refreshing meal. For added substance, you could serve a warm, crusty baguette on the side, or supplement with cooked rice or egg noodles; prepare the noodles according to package instructions, then divide among bowls before ladling in the soup. Garnish with shaved onion and drizzle with chili oil for spicy heat.
4
Servings
Tip
Don't use double-concentrated tomato paste, which often is sold in a tube. Its potent flavor will overwhelm the other ingredients in the soup. Also, don't cut the carrots too small. Large chunks cook in the same time as the beef and won't end up mushy and overdone.
FAST: 1 hour 50 minutes
Slow: 7-8 hours
30 minutes active
Ingredients
-
1
tablespoon grapeseed or other neutral oil
-
3
tablespoons tomato paste
Directions
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01On a 6-quart Instant Pot, select Normal/Medium Sauté. Heat the oil until shimmering, then add the tomato paste and garlic and cook, stirring often, until the paste is slightly darker, 2 to 3 minutes. Add the star anise, cinnamon sticks, ginger and lemon grass, then cook, stirring, until fragrant, about 30 seconds. Stir in 5 cups water, the fish sauce, sugar, chili powder and 1 teaspoon pepper, scraping up any browned bits. Add the beef and carrots, then distribute in an even layer.
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Absolutely delicious! The layering of flavours was awesome. This could definitely be served in a Vietnamese restaurant!