I don’t typically try tiktok or instagram recipes much, but it looked intriguing. Bo Kho is something I grew up with and is one of my favorite Vietnamese dishes.
I used the recipe as a guideline, but I made a few adjustments. These were, larger chunks of carrot, more of the bo kho seasoning powder (about double), double the amount of tomato paste, and more fish sauce to taste. The extra tomato paste gave much more of a chili texture without having to add too much of a corn starch slurry.
I went to the store and got all the stuff. When I got home I realized that while the recipe said to eat with rice ( I did and it was delicious) it would have been much better with a banh mi baguette.
Day 2 left overs, I baked some fresh banh mi and it was even better than before. By no means a traditional recipe and it did end up denser than I wanted it to be, but I also did a no knead shortcut for convenience.
* 500g Bread Flour
* 7g Dry active yeast
* 9g Salt
* 1g Sugar
* ~340ml water
In bowl, Mix Flour and salt
Separate bowl, Bloom yeast in warm water and sugar
Mix until no dry spots
Ferment covered overnight on countertop
Knead into tight ball and divide into fours.
Stretch dough to triangular shape and roll into baugette shapes
Let proof for another 40 minutes or so, until it rises a bit
Set oven to 475F and prepare a water pan on a lower rack
When steaming aggressively, bake the bread with the water pan for ~10-12 minutes
Remove water pan and continue baking for another ~10 minutes until you get your desired color.
2 Comments
looks delicious
While doom scrolling I saw this recipe — https://feedthepudge.com/bo-kho-chili/
I don’t typically try tiktok or instagram recipes much, but it looked intriguing. Bo Kho is something I grew up with and is one of my favorite Vietnamese dishes.
I used the recipe as a guideline, but I made a few adjustments. These were, larger chunks of carrot, more of the bo kho seasoning powder (about double), double the amount of tomato paste, and more fish sauce to taste. The extra tomato paste gave much more of a chili texture without having to add too much of a corn starch slurry.
I went to the store and got all the stuff. When I got home I realized that while the recipe said to eat with rice ( I did and it was delicious) it would have been much better with a banh mi baguette.
Day 2 left overs, I baked some fresh banh mi and it was even better than before. By no means a traditional recipe and it did end up denser than I wanted it to be, but I also did a no knead shortcut for convenience.
* 500g Bread Flour
* 7g Dry active yeast
* 9g Salt
* 1g Sugar
* ~340ml water
In bowl, Mix Flour and salt
Separate bowl, Bloom yeast in warm water and sugar
Mix until no dry spots
Ferment covered overnight on countertop
Knead into tight ball and divide into fours.
Stretch dough to triangular shape and roll into baugette shapes
Let proof for another 40 minutes or so, until it rises a bit
Set oven to 475F and prepare a water pan on a lower rack
When steaming aggressively, bake the bread with the water pan for ~10-12 minutes
Remove water pan and continue baking for another ~10 minutes until you get your desired color.