Vietnamese Bo Kho (Beef Stew)
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Why You’ll Love This Recipe
This is pure Vietnamese comfort food. Bo Kho is a rich, slow-cooked beef stew, fragrant with lemongrass, star anise, cinnamon and five spice. The beef becomes melt-in-your-mouth tender, while carrots and onions soak up the deeply savoury broth. Served with crusty Banh Mi bread for dunking, it’s the kind of dish you’ll want to make again and again. Simple, rustic and soul-warming.
If you love this, you’ll also love my
Vietnamese Beef Pho
Recipe.
What is Vietnamese Bo Kho?
Bo Kho is a traditional Vietnamese beef stew, simmered low and slow with aromatic spices, lemongrass and
fish sauce
. While it can be served with noodles, one of the most beloved ways to enjoy it is with a warm, crusty Banh Mi for dipping. The broth is rich and fragrant, but not heavy, with layers of savoury-sweet spice that develop as it cooks. It’s a staple in Vietnamese home kitchens for good reason.
Special Ingredient Notes
A few key ingredients give Bo Kho its authentic flavour:
Lemongrass
adds bright, citrusy notes that balance the rich beef broth.
Star anise and cinnamon
bring warmth and that subtle licorice-sweetness.
Vietnamese fish sauce
is essential for deep, savoury umami flavour.
Some recipes use annatto for colour, but it’s not essential. You’ll still get a beautiful, flavourful broth without it.
Dried chillies
add a gentle warmth. You can adjust to taste.
What You Need
beef chuck steak
carrot
brown onion
tomato
lemongrass
beef stock
vegetable oil
garlic
ginger
bay leaves
dried chilli
star anise
ground black pepper
cinnamon stick
Vietnamese fish sauce
brown sugar
five spice
bean sprouts
thai basil
mint leaves
red onion
spring onion
red chilli
lime wedges
Banh Mi bread
Steps
Place the beef chunks in a bowl. Add the fish sauce, brown sugar and five spice. Mix well and let marinate for at least 20 minutes.
While the beef is marinating, cut your carrots, onion and tomato into chunks. Bruise the lemongrass stalks to release their aroma.
Heat the vegetable oil in a large casserole or
heavy-based pot
over medium-high heat. Add the marinated beef chunks and sear until golden brown on all sides.
Add the chopped tomato, lemongrass, dried chillies, bay leaves, ground black pepper, garlic and ginger. Stir well and cook for about 3 minutes to release all the aromas.
Pour in the beef stock. Add the star anise and cinnamon stick. Bring everything to a boil. Once boiling, reduce the heat to a gentle simmer. Cover loosely and cook for an hour, skimming off any excess fat or impurities that rise to the surface.
Add the carrot and onion and simmer for another 20 minutes or until the vegetables are just cooked and the beef is fork tender. Ladle the Bo Kho into individual
bowls
. Garnish with bean sprouts, Thai basil, mint leaves, red onion, spring onion and fresh red chilli. Serve with lime wedges.
Serve with crusty Banh Mi bread for dipping into the rich, fragrant broth.
Storage Tips
Bo Kho tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove. You can also freeze portions for up to 2 months.
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Vietnamese Bo Kho (Beef Stew)
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Ingredients
800g beef chuck steak, cut into chunks
2 carrots, cut into chunks
1 brown onion, cut into chunks
2 cups chopped tomato
1 stalk lemongrass, bruised and cut into batons
6 cups beef stock
2 tbsp vegetable oil
1 tbsp finely grated garlic
1 tbsp finely grated ginger
2 bay leaves
2 dried chillies
2 whole star anise
¼ tsp ground black pepper
1 cinnamon stick
bean shoots, to serve
Thai basil leaves and/or coriander, to serve
thinly sliced red onion
sliced red chilli (optional)
chilli crisp oil (optional)
lime wedges, to serve
4 banh mi warmed in the oven, to serve
Marinade
3 tbsp Vietnamese fish sauce
1 tbsp brown sugar
1½ tsp Chinese five spice
Marion’s Tips
For a clear broth and easy cleanup, tie your lemongrass, star anise and cinnamon in a piece of cheesecloth or use a spice mesh ball. This makes it simple to remove them after simmering. For extra depth, you can add a splash of fish sauce right before serving to taste.
Instructions
1
Marinate the Beef
Place the beef chunks in a bowl. Add the fish sauce, brown sugar and five spice. Mix well and let marinate for at least 20 minutes.
2
Prepare the Vegetables & Aromatics
While the beef is marinating, cut your carrots, onion and tomato into chunks. Bruise the lemongrass stalks to release their aroma.
3
Sear the Beef
Heat the vegetable oil in a large casserole or heavy-based pot over medium-high heat. Add the marinated beef chunks and sear until golden brown on all sides.
4
Build the Flavour Base
Add the chopped tomato, lemongrass, dried chillies, bay leaves, ground black pepper, garlic and ginger. Stir well and cook for about 3 minutes to release all the aromas.
5
Add Stock & Spices
Pour in the beef stock. Add the star anise and cinnamon stick. Bring everything to a boil.
6
Simmer & Skim
Once boiling, reduce the heat to a gentle simmer. Cover loosely and cook for an hour, skimming off any excess fat or impurities that rise to the surface.
7
Add Carrots & Onion
Add the carrot and onion and simmer for another 20 minutes or until the vegetables are just cooked and the beef is fork tender.
8
Garnish & Serve
Ladle the Bo Kho into individual bowls. Garnish with bean sprouts, Thai basil, mint leaves, red onion, spring onion and fresh red chilli. Serve with lime wedges.
9
Don’t Forget the Banh Mi
Serve with crusty Banh Mi bread for dipping into the rich, fragrant broth.
