From Wandering Chopsticks
I don’t know why it didn’t occur to me sooner to make a Bo Kho (Vietnamese Beef Stew) Pot Pie. I mean, I made Ca Ri Ga (Vietnamese Chicken Curry) Pot Pie years ago so you’d figure this would already be in my radar, but nope.
Bo kho pot pie. Photo from Wandering Chopsticks.
My first attempt was to modify my Bo Kho (Vietnamese Beef Stew) recipe by pureeing the lemongrass and thickening the broth, but the result was too thick, not enough gravy, and the bits of lemongrass were too jarring. So I scooped the stew out of the pie shell, added water, and tried again. Still wasn’t quite what I wanted.
Why was I trying to fix what wasn’t broken? Remembering the beef stew with puff pastry at Hot Stuff Cafe – San Gabriel, I decided to keep the filling as much of a stew as possible. So I started over again with my usual Vietnamese beef stew recipe, but this time, halving the recipe and using only cubed beef, no bones. I did add a bit more flour than usual for a thicker gravy, but the biggest difference was the puff pastry crust. Delicious gravy-laden beef stew with flaky crust. Finally, it was perfect.
Now, the simplest thing to do is make a big batch of my Vietnamese beef stew, spoon some in individual servings and top with puff pastry. If you have some stoneware bowls, this is perfect for everyone to have their own Vietnamese beef stew pot pie. But you can also make a bigger pie portion and top it with a whole puff pastry shell like I did for Thanksgiving dinner.
CLICK HERE FOR THE RECIPE!!!!!
