Description
Bò Kho is a rich and aromatic Vietnamese beef stew made with tender chunks of beef simmered in a fragrant broth of lemongrass, star anise, and warm spices. Infused with chili, garlic, and fish sauce, this spicy stew is traditionally served with rice noodles, crusty bread, or jasmine rice, making it a comforting and deeply flavorful dish perfect for any season.
Ingredients
Scale
Beef and Broth
- 2 pounds beef chuck (cut into 1½-inch cubes)
- 4 cups beef broth
- 2 stalks lemongrass (cut into 3-inch pieces, bruised)
- 2 whole star anise
- 1 cinnamon stick
Spices and Seasonings
- 1 tablespoon ginger (minced)
- 4 cloves garlic (minced)
- 1 tablespoon tomato paste
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 ½ teaspoons five-spice powder
- 1 teaspoon paprika
- 1 teaspoon chili flakes (adjust to taste)
Vegetables & Garnishes
- 1 medium onion (chopped)
- 2 carrots (peeled and cut into thick rounds)
- Fresh Thai basil or cilantro (for garnish)
- Lime wedges (for serving)
Other
- 3 tablespoons vegetable oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Cooked rice noodles or crusty French bread (for serving)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove the browned beef and set aside.
- Sauté Aromatics: Reduce the heat to medium. In the same pot, sauté the chopped onion, minced garlic, minced ginger, and bruised lemongrass for 2–3 minutes until fragrant, allowing the aromatics to release their flavors.
- Add Tomato Paste: Stir in the tomato paste and cook for another minute to deepen its flavor and blend it with the aromatics.
- Combine Seasonings and Beef: Return the seared beef to the pot. Add fish sauce, soy sauce, sugar, five-spice powder, paprika, chili flakes, star anise, and the cinnamon stick, mixing well to coat the beef evenly with the seasonings.
- Simmer the Stew: Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1½ to 2 hours, or until the beef is tender and fork-ready.
- Add Carrots: About 30 minutes before the stew finishes cooking, add the peeled and thickly sliced carrots so they soften but retain some texture.
- Thicken (Optional): If a thicker stew is desired, stir in the cornstarch slurry made from mixing cornstarch with water, and simmer until the stew reaches your preferred consistency.
- Remove Whole Spices: Take out the lemongrass stalks, star anise, and cinnamon stick before serving to avoid any overpowering bites.
- Serve and Garnish: Ladle the spicy beef stew over cooked rice noodles or serve alongside warm crusty French bread. Garnish with fresh Thai basil or cilantro leaves and lime wedges for an added burst of freshness and acidity.
Notes
- Marinate the beef with fish sauce, sugar, and five-spice powder for a few hours before cooking to deepen the flavor profile.
- Adjust chili flakes according to your preferred spice level; reduce for a milder stew.
- This stew tastes even better the next day as the flavors meld and intensify.
