Bò Kho (Vietnamese Beef Stew)

Course: Main Course

Cuisine: Vietnamese

Prep Time: 20

Cook Time: 2 15

Total Time: 2 35

Servings: servings

Calories: 527kcal

Author: Quynh Nguyen

This Vietnamese bò kho is made with tender beef, carrots, lemongrass, and warm spices simmered in a flavorful, brothy stew. Serve it with crusty baguette, rice, or rice noodles for a comforting meal.

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Ingredients

For the Beef

3 pounds beef chuck cut into 1½ inch cubes
1 tablespoon Quoc Viet Foods bo kho seasoning
1 teaspoon salt
1 teaspoon ground pepper
2 tablespoons avocado oil

For the Broth

1 large onion, cut into wedges
4 garlic cloves, minced
1 (2-inch) piece ginger, sliced
2 tablespoons tomato paste
2 stalks lemongrass, bruised and left in 4-5 inch pieces
4 whole star anise
1 cinnamon stick
2 bay leaves
2 tablespoons Quoc Viet Foods bo kho seasoning
1 tablespoon fish sauce
2 tablespoon soy sauce
1 tablespoon sugar or palm sugar, plus more to taste
1 cup Coco Rico coconut soda (or coconut water)
3 cups beef broth
5 carrots, cut into 1–1½ inch pieces
salt and ground black pepper, to taste
Water, as needed if the broth reduces too much

For Serving

Fresh cilantro
Lime wedges
Crusty baguette, steamed rice, or cooked rice noodles

For noodle bowls (optional)

Thai basil
Thinly sliced onion
Bean sprouts

Instructions

Season the beef. Pat the beef dry, then toss with 1 tablespoon bo kho seasoning, salt, and pepper.
Sear the beef. Heat the avocado oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, leaving enough room between the pieces so they sear instead of steam. Transfer the browned beef to a plate.
Cook the aromatics. Reduce the heat to medium. Add the onion, garlic, and ginger and cook for about 2–3 minutes, until fragrant. Stir in the tomato paste and cook for another minute.
Toast the spices. Add the lemongrass, star anise, cinnamon stick, and bay leaves. Cook briefly, stirring, until the spices become noticeably fragrant. This helps release their aromatic oils before the liquid goes into the pot.
Build the broth. Return the beef to the pot. Add the remaining 2 tablespoons bo kho seasoning, fish sauce, soy sauce, sugar, coconut soda, and beef broth. Stir well and bring to a boil.
Simmer until tender. Reduce the heat to a gentle simmer and cover. Cook for 1½–2 hours, stirring occasionally, until the beef is tender enough to pull apart with light pressure. Skim off excess foam or fat if needed. If the broth reduces more than you like, add a little water.
Add the carrots. Add the carrots during the final 30 minutes of cooking. This gives them enough time to become tender without getting too soft.
Taste and adjust. Taste the broth and adjust with additional fish sauce, soy sauce, sugar, salt, or pepper as needed. If you're using Coco Rico, start with the 1 tablespoon sugar listed above since the soda already adds sweetness. Coconut water may need a little more sugar.
Serve. Remove the lemongrass, star anise, cinnamon stick, and bay leaves. Ladle the bo kho into bowls and finish with cilantro and fresh lime.

Notes

Tips & Notes

Best beef: I prefer chuck roast because it’s easy to find, has enough marbling to stay tender, and pulls apart nicely after simmering. Beef shank or a mix of chuck and shank also works.
Bò kho seasoning: I use Quoc Viet Foods Bò Kho seasoning. If you can’t find it, Bao Long bò kho seasoning cubes are another good option. Follow the package directions when substituting brands since the strength can vary.
Coconut soda: Coco Rico is my preference because it adds a subtle sweetness to the broth. If you use coconut water instead, you may need a little more sugar.
Keep it brothy: My family likes plenty of broth for dipping bread. If the liquid reduces too much while simmering, add a little water as needed.
Carrots: Add them during the last 30 minutes so they become tender without getting too soft.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Bò kho freezes well. I’ve frozen it with the beef and carrots, and both hold up nicely after reheating.

Nutrition