This innovative Bò Kho Pie blends the rich, aromatic flavors of traditional Vietnamese beef stew with the comforting familiarity of a savory baked pie. Tender beef, carrots, and onions simmered in a fragrant broth, all encased in a golden, flaky pastry crust for a truly unique fusion experience.
Bò Kho Pie: A Savory Fusion Delight
This innovative Bò Kho Pie blends the rich, aromatic flavors of traditional Vietnamese beef stew with the comforting familiarity of a savory baked pie. Tender beef, carrots, and onions simmered in a fragrant broth, all encased in a golden, flaky pastry crust for a truly unique fusion experience.
Ingredients
- 1.5 kg beef chuck roast cut into 1.5-inch cubes
- 2 tbsp vegetable oil
- 2 large onions chopped
- 6 cloves garlic minced
- 2 inch ginger grated
- 3 tbsp tomato paste
- 2 tbsp Bò Kho seasoning mix or 1 star anise
- 1 can (400g) crushed tomatoes
- 1 cup beef broth
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp salt
- 4 medium carrots peeled and cut into chunks
- 2 sheets puff pastry thawed
- 1 large egg beaten (for egg wash)
- Fresh cilantro chopped for garnish
Instructions
- Pat beef cubes dry and season with salt and pepper.
- Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear beef in batches until browned on all sides. Remove beef and set aside.
- Add onions to the pot and cook until softened, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant.
- Stir in tomato paste, Bò Kho seasoning, and crushed tomatoes. Cook for 2-3 minutes, stirring constantly.
- Return seared beef to the pot. Add beef broth, fish sauce, sugar, and salt. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until beef is nearly tender.
- Add carrots to the stew and continue to simmer for another 30-45 minutes, or until beef is fork-tender and carrots are cooked. The stew should be thick; if it's too thin, simmer uncovered for a bit longer. Adjust seasoning if needed.
- Preheat oven to 200°C (400°F). Lightly grease a 9-inch pie dish.
- Pour the cooled Bò Kho stew into the prepared pie dish. Ensure the stew is not too hot before adding pastry.
- Place one sheet of puff pastry over the stew, trimming excess and crimping the edges to seal. You can also use the second sheet to create a lattice top or decorative shapes. Cut a few slits in the top crust to allow steam to escape.
- Brush the pastry with the beaten egg wash.
- Bake for 35-45 minutes, or until the pastry is golden brown and puffed. If the crust browns too quickly, cover loosely with foil.
- Let the pie rest for 10-15 minutes before serving. Garnish with fresh cilantro and sliced red chilies, if desired.
Notes
For the stew, ensure the beef is fork-tender before assembling the pie. You can adjust the spice level to your preference by adding more or less chili. If you prefer a richer flavor, consider adding a splash of red wine during the stewing process. Serve hot, garnished with fresh cilantro and a side of lime wedges.
