Đậu Kho is a Vietnamese braise made by slow-cooking dried beans with beef in a dark caramel-and-fish-sauce base. Pulling the sugar off the heat right before it smokes and stirring the sauce in quickly takes practice, or the caramel turns bitter. Made in a generous batch, this braise reheats well the next day, so the leftover portions never go to waste.
Melt the caster sugar in the pressure cooker over medium heat without stirring until it turns dark brown, then as soon as it starts to smoke, remove from the heat and carefully add the water.
Stir the garlic, onion, beef chunks, soaked dried beans, fish sauce and black pepper into the caramel.
Seal the pressure cooker lid and cook until both the meat and beans are tender, once it comes up to pressure.
Release the pressure, open the lid, simmer the sauce uncovered for a few minutes to thicken it, then serve hot.
Don't step away from the pot while caramelising the sugar; the moment it starts to smoke, remove it from the heat and add the water right away, or the caramel turns bitter. Allergens: contains fish (fish sauce).
If you use chicken thigh instead of beef, you can cut the cooking time by 10 minutes, as chicken softens together with the beans much faster.
Admin DadaGastro · verified in test kitchenEditör notundaki gibi dana yerine tavuk but kullandım ve süreyi 10 dakika kısalttım, tavuk yumuşadı ama fasulyeler benim tencerede o sürede tam kıvamına gelmedi, birkaç dakika daha pişirmem gerekti.
Bol miktarda yaptığım için üç gün boyunca ısıtıp yedik, sos her seferinde daha da koyulaşıp lezzetlendi.
Karameli koyu kahverengiye getirmek bende tarifteki 8 dakikadan çok daha uzun sürdü, neredeyse 15 dakika bekledim ve dumanı tütmeye başlamadan hemen önceki anı yakalamak da zor oldu, siz nasıl bir yöntemle o anı fark ettiniz?
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