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.
Equipment
- 1 medium or large pot
Ingredients
For the Beef and the Marinade:
- 2 pounds boneless beef chuck or brisket
- 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:
- 600 grams medium carrots
- 4 stalks fresh lemongrass
- 2 medium ginger roots
- 5 bay leaves
- 3 whole star anise
- 1 cinnamon stick
- 1 cup coconut water (juice)
- 3 tablespoons tomato paste
- 1 tablespoon Vietnamese beef stew seasoning
- Seasoning: Fish sauce, salt, mushroom powder (to taste)
- 1 tablespoon cornstarch (for thickening, if needed) optional
Garnishes (Optional):
- Coarsely chopped cilantro
- Thai basil leaves
- Thinly sliced raw onions
- Fresh Thai chilis
Instructions
- Prepare the Beef:Bring a pot of water to a boil. Add the beef and a whole onion (peeled, optional) and blanch for about 5 minutes to remove impurities. Drain and rinse the beef thoroughly under cold water. Cut into bite-sized chunks if not already done.
- Marinate the Beef:In a large bowl, combine the beef with fish sauce, MSG or chicken bouillon powder, five-spice powder, minced garlic, minced shallots, and Vietnamese beef stew seasoning. Mix well to coat evenly. Cover and marinate for at least 2 hours, or preferably overnight in the fridge for deeper flavour.
- Prepare the Other Ingredients:Peel and cut the carrots into large chunks. Slice the ginger and smash the lemongrass stalks to release their aroma.
- Cook:Heat a large heavy-bottomed pot over medium-high heat. Add a splash of oil (and annatto oil if using for colour). Add the smashed lemongrass and cinnamon stick, sautéing for about 1 minute until fragrant.Add the marinated beef and sear on all sides.Pour in 6 cups of water, scraping up any browned bits from the bottom. Bring to a boil, then skim off any foam or impurities that rise to the surface.Add coconut water, sliced ginger, bay leaves, star anise, tomato paste, and the remaining beef stew seasoning. Stir gently to combine.Once boiling, reduce the heat to medium-low. Cover and simmer for about 1 hour, or until the beef is tender.About 20 minutes before the stew is done, remove the lemongrass, cinnamon stick, ginger slices, and star anise.Add the carrots and continue simmering until they are just tender.Taste and adjust the broth with fish sauce, salt, and mushroom powder as needed. For a deeper red colour, add more tomato paste if desired.If you prefer a thicker broth, mix 1 tablespoon of cornstarch with a little water and stir it into the stew, letting it simmer for a few more minutes.
- Serve:Ladle the hot beef stew into bowls. Garnish with chopped cilantro, Thai basil, and thinly sliced raw onions. Add fresh Thai chilis for extra heat if you like.Serve with toasted French baguette, steamed white rice, or over rice noodles or egg noodles for a hearty meal. Enjoy this comforting Vietnamese Beef Stew, perfect for sharing with family and friends!