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.
Ever wondered how to make that mysterious fish sauce dressing you get at Vietnamese restaurants? The one that adds a little tang and life to your vermicelli bowl or fresh spring roll?This is it! Nuoc Cham is our go-to for livening up rice bowls, cold noodles, and even salads! Of course, you can add adjust the level of sambal or chili to your liking. If you don't have Chinese soup spoons, 1 is equivalent to 15-20mL or approximately 1 tablespoon.
This recipe works for pretty much any vegetable, though we're partial to pickling carrots, daikons and onions. It's an easy way to add a bit of tang and crunch to a meal and we end up going through a jar of pickled veg pretty well every week. Carrots seem to keep a bit better than daikons (which get a bit of a funky smell after a week or ten days) so we recommend pickling in separate jars/ containers. The proportions of this recipe are more important than the precise measurements - I personally go with the rule "a bit of sugar, a bit more water and a bit more vinegar" but I've tried to translate that to real units.