Bò kho

Bò kho is a dish of South Vietnamese origin using the kho cooking method, it is a spicy dish made commonly with beef which is known throughout the country and beyond. In rural areas, the dish is described as being "extremely fiery."^{[2][3][1][4][5]} There are variants of the dish that is made with chicken, known as gà kho, or gà kho gừng (gừng meaning "ginger") and also made with fish, known as cá 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)

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• t
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Cooking techniques

List of cooking techniques

Dry

Conduction	Dry roasting Hot salt frying Searing
Convection	Baking Roasting (modern) Smoking Barbecue
Radiation	Charbroiler Grilling (charbroiling) Roasting (traditional) Rotisserie Toasting

Wet

High heat	Blanching Boiling Decoction Parboiling Shocking Reduction
Low heat	Coddling Creaming Infusion Poaching Simmering Slow cooking Smothering Steeping Stewing
Indirect heat	Bain-marie (Double boiling) Sous-vide Double steaming Steaming

Fat-based

High heat	Basting Blackening Browning Frying Deep frying Pan frying Shallow frying Stir frying Sautéing
Low heat	Gentle frying Sweating

Mixed medium

• Carryover cooking
• Barbecuing
• Braising
• Caramelization
• Deglazing
• Flambé
• Fricassee
• Indirect grilling/Plank cooking
• Stir frying (chao)

Device-based

• Air frying
• Microwaving
• Pressure cooking
• Pressure frying
• Slow cooker
• Thermal cooking

Non-heat

• Aging
• Brining
• Burying in ground
• Curing
• Drying
• Fermenting
• Juicing
• Pickling
• Purée
• Salting
• Souring

See also

• List of cooking appliances
• List of cooking vessels
• Outdoor cooking
• Food preparation
• Food preservation
• Food safety

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