Vietnamese Beef Stew Bo Kho
Warm, aromatic, and deeply comforting, Vietnamese Beef Stew, or Bò Kho, is a flavorful fusion of East Asian and French-inspired techniques that’s guaranteed to elevate your dinner table. Tender chunks of beef are slow-simmered in a fragrant broth infused with lemongrass, star anise, cinnamon, and five-spice powder, creating a dish that bursts with bold, savory, and subtly sweet flavors. Hearty carrots add a natural sweetness, while a blend of fish sauce, soy sauce, and tomato paste deepens the umami-rich base. Perfect for soaking up with crusty bread, pairing with steamed jasmine rice, or ladling over rice noodles, this versatile stew is ideal for a cozy dinner or a show-stopping meal for guests. Garnished with fresh cilantro and Thai basil, every bite is a warm embrace of Vietnamese culinary tradition. Ready to enjoy in just a few hours, this one-pot wonder will fill your kitchen with irresistible aromas and your heart with pure comfort.
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Recipe Information
Ingredients
- 2 pounds Beef brisket or chuck
- 3 medium Carrots
- 1 large Onion
- 4 cloves Garlic
- 1 thumb-sized piece Ginger
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 2 stalks Lemongrass stalks
- 3 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Tomato paste
- 4 cups Beef broth
- 1 cup Water
- 1 teaspoon Five-spice powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 0.5 cup Fresh cilantro
- 0.5 cup Fresh Thai basil
- Crusty bread, steamed rice, or rice noodles (optional)
Instructions
Cut the beef brisket or chuck into 1.5-inch cubes. Set aside.
Peel and slice the carrots into large chunks. Halve and thinly slice the onion. Mince the garlic and ginger. Bruise the lemongrass stalks by gently pounding them with the back of a knife to release their flavor.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the minced garlic, ginger, lemongrass stalks, star anise, and cinnamon stick. Sauté for 2 minutes until fragrant.
Add the sliced onions and sauté for another 2-3 minutes until softened.
Add the beef cubes to the pot and sear on all sides until browned, about 5-7 minutes.
Stir in the tomato paste, fish sauce, soy sauce, brown sugar, five-spice powder, paprika, salt, and black pepper. Mix well to coat the beef evenly with the seasonings.
Pour in the beef broth and water. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 90 minutes, stirring occasionally.
After 90 minutes, add the carrot chunks to the pot. If needed, add a bit more water to ensure the carrots and beef are fully submerged. Cover and cook for another 30 minutes until the beef is tender and the carrots are cooked through.
Taste and adjust the seasoning with more fish sauce, salt, or sugar if needed.
Remove the star anise, cinnamon stick, and lemongrass stalks from the pot. Garnish the stew with fresh cilantro and Thai basil leaves before serving.
Serve hot with crusty bread, steamed rice, or rice noodles for a complete meal.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1919 mg | 83% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.6 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 1098 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
