Bò Kho (Vietnamese Beef Stew)

Course: Main Course

Cuisine: Vietnamese

Prep Time: 20

Cook Time: 2 15

Total Time: 2 35

Servings: servings

Calories: 523kcal

Author: Quynh Nguyen

This Bò Kho (Vietnamese Beef Stew) is rich, aromatic, and full of tender beef simmered with lemongrass, star anise, and warm spices in a flavorful broth. It’s the ultimate comfort dish. Perfect with a crusty baguette, jasmine rice, or noodles. The slow simmer brings out deep, savory flavors that taste even better the next day.

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Ingredients

Beef

3 pounds beef chuck or shank, cut into 1½ inch cubes
2 tablespoons avocado oil
1 teaspoon salt
1 teaspoon ground pepper
bo kho spice mix, divided

Broth

1 large onion, cut into wedges
4 garlic cloves, minced
1 piece ginger (2 inches), sliced
2 tablespoons tomato paste
2 lemongrass, trimmed and bruised
5 carrots,
4 star anise
1 cinnamon stick
1 tablespoon fish sauce
2 tablespoon soy sauce
1 tablespoon sugar (or palm sugar)
salt and pepper (adjust to taste)
1 cup coconut soda (or coconut water)
3 cups beef broth (or water with beef bouillon)

For Serving

fresh cilantro or Thai basil, for garnishing
crusty baguette, rice, or rice noodles, for serving

Instructions

Prepare the Beef. Pat beef dry and season lightly with salt, pepper, and 1-2 tablespoons of bo kho seasoning (save the rest for the broth). In a large pot or Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown the beef in batches until golden on all sides. Remove and set aside.
Build the Flavor Base. In the same pot, add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant. Stir in tomato paste and cook for 1 minute.
Add the Spices & Aromatics. Add lemongrass, star anise, bay leaves, and cinnamon stick. Stir to coat with the tomato base.
Simmer the Stew. Return beef to the pot. Add fish sauce, soy sauce, sugar, salt, pepper, coconut soda, and beef broth. Bring to a boil, then lower to a gentle simmer. Cover and cook for 1½–2 hours, until beef is fork-tender. Stir occasionally and skim any foam off the top.
Finish with Carrots. Add carrots during the last 30 minutes of cooking so they soften but don’t fall apart. Taste and adjust seasoning with more fish sauce, soy sauce, or sugar as needed.
Serve. Remove lemongrass stalks, bay leaves, and cinnamon stick. Ladle into bowls, garnish with cilantro or Thai basil, and serve with warm baguette, rice, or noodles.

Notes

Tips for Success

Cut beef evenly so it cooks at the same rate.
Give the beef some space while searing. When browning the beef, don’t overcrowd the pot. Work in batches if needed. Leaving a little space between each piece helps them sear properly instead of steaming, giving you that rich, caramelized flavor that makes the stew so delicious.
Don’t rush the simmer. Low and slow is the key to tender beef.
Adjust broth thickness: Add water if it reduces too much, or simmer uncovered to thicken.
Make it ahead: The flavors deepen even more the next day.

Nutrition