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Recipe for Vietnamese Beef Stew (Bò Kho)

Bò Kho is a fragrant and hearty Vietnamese beef stew, simmered with lemongrass, ginger, star anise, and other aromatic spices. Tender chunks of marinated beef are slow-cooked to perfection, creating a rich, flavourful broth. This versatile dish can be enjoyed with French baguette, rice noodles, or egg noodles, making it a comforting meal for any time of day.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Beef Stew (Bò Kho) in action.
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Prep Time 3 hours 15 minutes
Cook Time 1 hour 15 minutes
Total Time 4 hours 30 minutes
Cuisine Vietnamese
Servings 4

Equipment

  • 1 medium or large pot

Ingredients
  

For the Beef and the Marinade:

  • 2 pounds boneless beef for stewing, cut into bite-sized chunks
  • 2 tablespoons minced garlic
  • 2 tablespoons minced shallots
  • 2 tablespoons fish sauce
  • 1 teaspoon MSG (or chicken bouillon powder)
  • 1 teaspoon Vietnamese beef stew seasoning
  • 2 teaspoons five-spice powder

For the Broth:

  • 3 medium carrots
  • 4 stalks fresh lemongrass
  • 2 medium ginger roots
  • 5 bay leaves
  • 3 whole star anise
  • 1 cup coconut juice
  • 2 tablespoons tomato paste
  • 1 tablespoon Vietnamese beef stew seasoning
  • Seasoning: Fish sauce, salt, mushroom powder (to season the broth as needed)
  • 2 tablespoons annatto oil optional
  • Cornstarch optional

Garnishes (Optional):

  • Coarsely chopped cilantro
  • Thai basil
  • Thinly sliced raw onions
  • Fresh Thai chilis

Instructions
 

  • Marinate the Beef:
    In a large mixing bowl, combine the beef chunks with fish sauce, MSG (or chicken bouillon powder), five-spice powder, Vietnamese beef stew seasoning, minced garlic, and shallots. Make sure all the beef pieces are evenly coated with the seasonings and aromatics.
    Let the beef marinate for at least two hours to allow the flavours to develop. For the best results, cover the bowl and refrigerate the beef overnight, giving it more time to absorb the seasonings.
  • Prepare the Ingredients:
    Peel the carrots and cut them into bite-sized pieces.
    Slice the ginger into thin pieces, and smash the lemongrass stalks with the back of a knife or a heavy object. This will help release the oils and aroma from the lemongrass, which are essential for the broth’s fragrance.
  • Cook the Broth:
    Heat a few tablespoons of oil in a large stockpot over high heat. Once the oil is hot, add the smashed lemongrass stalks. Let the lemongrass cook in the oil for about 1 minute so it infuses the oil with its bright, citrusy aroma.
    Add the marinated beef chunks to the pot. Brown the beef on all sides, stirring occasionally to ensure even cooking.
    Stir in the tomato paste, making sure it coats the beef evenly. Cook for about 2 minutes, stirring constantly, allowing the paste to caramelize slightly and deepen the colour and flavour of the stew.
    Add the sliced ginger, bay leaves, star anise, additional beef stew seasoning, coconut juice, and 6 cups of water to the pot. Stir everything together, and bring the mixture to a rolling boil. As it boils, skim off any impurities or foam that rise to the surface.
    If desired, add a couple of tablespoons of annatto oil to give the stew a vibrant red hue.
    Once the stew has reached a boil, reduce the heat to medium-low. Cover the pot and let it simmer gently for about 1 hour, allowing the flavours to meld and the beef to become tender.
    About 20 minutes before the stew is finished, carefully remove and discard the lemongrass, ginger slices, and star anise to prevent them from overpowering the broth.
    Taste the broth and adjust the seasoning as needed, adding more fish sauce or mushroom powder to suit your preference.
    Add the prepared carrot pieces to the stew and continue cooking until they’re tender, but not too soft, ensuring they maintain some texture.
    If you find the broth is too thin, mix 1 tablespoon of cornstarch with a small amount of water to make a slurry. Slowly pour the slurry into the stew while stirring constantly, allowing the broth to thicken to your desired consistency.
  • Serve:
    Once the stew is ready, ladle it into serving bowls. Garnish with freshly chopped cilantro and thinly sliced raw onions if desired, adding a fresh, crisp contrast to the rich broth. Serve the stew alongside toasted French baguettes or steamed white rice for a comforting and hearty meal.
    If you prefer a noodle option, serve the stew with rice noodles or egg noodles. For this, you may want to thin the stew by adding a bit more chicken stock or water, adjusting the consistency to your liking. Don’t forget to adjust the seasoning as well to balance the flavours with the extra liquid.

Video