Bò kho

The taste of the dish is not in the typical Vietnamese style and is more reminiscent of Indian or Malaysian cuisine. The wide distribution of beef and slow-cooked stews in Vietnam are thanks to French culinary influence during colonial times, so the modern dish is considered to have a mixed origin.

Мodern Vietnamese cooks cook bò kho using metal saucepans, but originally it was made by simmering the broth in clay pots.^[4]

The ingredients of the dish can vary widely. The typical ingredients of the dish are beef, carrot, lemongrass, and garlic. Some other ingredients that can be used are tomatoes, applesauce, and star anise, and galangal.^[1][4] The ingredients are first marinated with some Vietnamese spices and sauces (ginger, chili, Vietnamese-style fish sauce). An off-the-shelf bò kho powder is also available.^[3] Then, the dish should be slowly stewed until cooked.^[2]It is usually served with rice, rice noodles, or bánh mì, and herbs (examples include Thai basil, and cilantro).^[2]

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  Bò kho combined with ragout and curry
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  Bò kho
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  Bò kho served with bánh mì
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  Hủ tiếu bò kho
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  A bowl of Bò kho
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  Bò kho with carrots, radishes, beef intestines and mì
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  Bò kho served with instant noodles

• Gà kho
• Cá kho
• Kho (cooking technique)