the next time you go to a pho restaurant, look for this hidden gem on the menu. it’s probably past #20 of all the potential meat combos you can get in your pho. compared to pho, bo kho has a deeper umami taste, due to the tomatoes and fish sauce in the broth. it’s almost like the vietnamese version of beef bourguignon, but this time served on rice noodles! you can either cook this low and slow, sans agression (thanks ludo lefebvre for the best way to describe gentle cooking), or the process can be expedited with a pressure cooker or instant pot.
This is one of my go-to recipes. As long as I've got frozen shrimp on hand and some arborio rice in the pantry, I can whip this up in under 25 minutes. And the best part about it is that the rice cooks in 7 MINUTES! Pressure cooking all the way! If you happen to keep fennel in your fridge feel free to replace the celery with it. You can also add more seafood like mussels or calamari.