Braised Ox Cheek Bò Kho
Chef Marian Podola

Braised Ox Cheek, Bò Kho

Vietnamese braised ox cheek with lemongrass, star anise and palm sugar.

Storage
Chilled icon Chilled Frozen icon Frozen Ambient icon Ambient

Store frozen at -18°C. Do not refreeze once defrosted. Once defrosted consume within 3 days.

Portion net weight: 240g
CHF 34.00
High proteinGluten-freeDairy-freeNut-freeFamily mealFresh
Origin
Switzerland
Nutriscore
A
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E
Nutritional information

Energy, 760 kJ / 182 kcal
Fat, 9g
- of which: Saturates, 3g
Carbohydrate, 5g
- of which: Sugars, 3g
Protein, 21g
Salt, 1.4g

Ingredients: Ox Cheek, Beef Stock, Lemongrass, Ginger, Tomato Paste, Fish Sauce, Tamari (Soy Sauce), Brown Sugar, Star Anise, Cinnamon, Dried Chilli, Rapeseed Oil, Salt.

Allergens
  • Fish
  • Cereals containing gluten
  • Soybeans

Keep the bag sealed and lower it into water held at 75 °C for 20–25 minutes — do not boil. From thawed, 15–18 minutes.

Rest 2 minutes, then open carefully over a warm bowl — the lemongrass-and-star-anise broth is the heart of the dish. Spoon it generously over the cheek; a little fresh coriander or Thai basil lifts it beautifully.

Best kept to the water bath, where the cheek stays silky. Never microwave — it toughens the meat and splits the sauce.

Heat thoroughly before consumption.

All legally required information — including batch code, best-before date, and full label declarations — is printed on every product label in accordance with Swiss food law (LIV / LMG).
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