Bo kho is a Vietnamese beef stew scented with lemongrass, star anise, cinnamon, and warm spices. Its tomato-red broth is lighter than many Western beef stews while still tasting deeply savory.
Beef chuck is briefly marinated, browned, and simmered gently until tender. Carrots go in near the end so they soften without disappearing into the broth.
Keep the pot at a quiet simmer; hard boiling tightens the beef and makes the broth cloudy.
Serving Suggestions
Serve with a crusty baguette, steamed rice, or rice noodles, plus Thai basil, cilantro, and lime wedges.
Recipe Notes
The stew keeps for three days and tastes even better after an overnight rest. Reheat gently and loosen with a little stock if needed.
Vietnamese Bo Kho
Fragrant Vietnamese beef and carrot stew with lemongrass, star anise, cinnamon, and tomato.
Ingredients
Equipment
Method
Marinate:
- Combine beef, fish sauce, brown sugar, lemongrass, garlic, ginger, and five-spice. Cover and refrigerate for at least 1 hour.
- Remove the beef from the marinade and pat it lightly dry, reserving any marinade.
Build the Stew:
- Heat oil in a Dutch oven over medium-high heat. Brown the beef in batches, then transfer it to a plate.
- Lower the heat, cook the onion for 5 minutes, then stir in tomato paste for 1 minute. Return the beef and reserved marinade to the pot.
Simmer:
- Add stock, star anise, cinnamon, salt, and pepper. Bring to a gentle simmer, cover partially, and cook for 1 1/2 hours.
- Add carrots and simmer for 35 to 45 minutes more, until the beef and carrots are tender. Remove whole spices and adjust the seasoning.
Nutrition
Notes
- Cut the beef into generous pieces so it stays juicy during the long simmer.
- For a thicker broth, simmer uncovered for the final 15 minutes.
