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Bò Kho (Vietnamese Beef Stew)

Bò kho or Vietnamese beef stew made with deliciously tender braised beef, carrots and loaded with fragrant aromatics and spices. This authentic bo kho recipe served with fresh herbs and a baguette is the most satisfying and comforting dish.
Course Dinner, Lunch, Lunch & Dinner Recipes, Main Course
Cuisine Vietnamese
Keyword authentic bo kho recipe, banh mi bo kho, bò kho, bo kho ingredients, bo kho recipe, bo kho seasoning, thit bo kho, Vietnamese beef soup, Vietnamese beef stew, Vietnamese beef stew recipe, Vietnamese braised beef, Vietnamese stew
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8 servings
Calories 381kcal
Author Megan

Equipment

Ingredients

Beef Parboil

  • 3 lbs beef shank
  • 1 ½ lb beef brisket
  • 2 tablespoon salt
  • 1 inch knob of ginger peeled, sliced into 2 pieces and smashed
  • 2 shallots sliced in half

Beef Marinade

Stew

  • 1 (10 g) cinnamon stick
  • 4 pieces star anise
  • 2 shallot minced and divided
  • 6 cloves garlic minced
  • 40 oz coconut water
  • 5 stick lemon grass cut about 4 inches then smashed it
  • 1 inch knob ginger sliced into 2 pieces and smashed
  • 4 bay leaves
  • 5 ¾ cup water divided
  • 2 tablespoon chicken bouillon powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 large yellow onion wedge cut
  • 1 tablespoon fish sauce (optional to taste)

Carrots

Cornstarch slurry

Serve

  • Thai basil
  • Cilantro
  • Lime sliced
  • French Baguette

Instructions

Beef Marinade

  • Parboil the beef. In a large pot, fill the pot about 1/2 way with water. Then add salt, 2 smashed slices of ginger, and 2 shallots sliced in half. Bring to a boil over high heat. Once it reaches a boil, add the beef and cook for 3 minutes then remove the beef and rinse under running water to clean. Cube the meat into 2-inch pieces.
  • Marinate the beef. In a large mixing bowl, add the beef, minced shallot, minced garlic, salt, chicken powder, sugar, soy sauce, black pepper, curry powder, turmeric powder, cumin, five spice, paprika, thyme, Shaoxing wine, and annatto oil. Toss to combine. Cover and marinate in the refrigerator for at least 4 hours but preferably overnight.

Bo Kho

  • Toast the spices. In a small skillet over medium heat, add the cinnamon stick and star anise pieces and toast until fragrant for about 1-2 minutes.
  • Saute the aromatics. In a large pot, add 2 tablespoons of vegetable oil and heat over medium-high heat. Then add the minced garlic and 1/2 of the minced shallot until fragrant and lightly browned. Then add the marinated beef, toss to combine, and cook on high heat for 6 minutes.
  • Add coconut water and spices. Then add in the coconut water, cinnamon stick, star anise, cut and pounded lemongrass, ginger, and bay leaves. Cover and cook on high heat for 30 minutes stirring periodically. Make sure the coconut water covers the meat completely during the 30 minutes. If it evaporates too much add more coconut water or water.
  • Add water and simmer. After 30 minutes, add 4 1/2 cups of water and bring to a boil. Once it reaches a boil, lower the heat to medium heat and cook for 1 hour- 1 hour 30 minutes or until the beef is tender.
  • Cook the carrots. While the stew is simmering, add 1 tablespoon of oil in a large skillet over medium-high heat. Add the remaining 1/2 of minced shallot, and saute until fragrant and translucent. Then add the carrots, 1 teaspoon chicken bouillon powder, and 1/2 teaspoon black pepper. Toss to combine and cook for 3 minutes or until lightly charred.
  • Remove the spices and add seasoning. Once the beef is tender, remove the bay leaves, ginger, star anise, and lemongrass. Add another 1 1/4 cup of water, 2 tablespoons chicken bouillon powder, sugar, salt, and carrots. Cover and simmer for 15 more minutes. Then season with more salt to taste.
  • Add cornstarch slurry and onion. In a small mixing bowl, combine cornstarch and water and mix until combined. Add the cornstarch slurry into the pot and onion. Mix to combine and cook until thickened. Taste to adjust with more salt, a dash of fish sauce, or sugar.
  • Serve. Ladle the bò kho into a bowl, garnish with Thai basil, and a squeeze of lime, and serve with sliced French baguette. Enjoy!

Notes

  • Choose the right cut of beef: the best cuts of beef for good flavor and the ability to become tender through slow cooking are brisket, shank, and chuck roast.
  • Parboil the beef: parboiling the beef is key to cleaning the beef to remove any unsavory smells from the beef. It also speeds up the cooking time and ensures a moist and tender beef.
  • Marinate overnight. For the most flavorful Vietnamese braised beef, marinate the beef overnight so the beef has time to soak in all the marinade flavors.
  • Toast the spices: Lightly toast the cinnamon stick and star anise to release their flavors before adding them to the stew.
  • Crush the lemongrass. Make sure to pound the lemongrass to release all of their aromas for the most fragrant flavor.
  • The longer you cook the more tender the beef. The amount of time you cook the beef correlates with how tender the beef will become. It may take longer than an hour to reach your desired tenderness.
  • Taste to adjust. The last step is to taste and adjust based on your preferences! At this step, you may want to add more salt, pepper, sugar, chicken bouillon powder, or fish sauce.
  • Storage Instructions: This Vietnamese beef stew recipe can be stored in airtight containers in the refrigerator for up to 5 days.

Nutrition

Calories: 381kcal | Carbohydrates: 24g | Protein: 43g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 93mg | Sodium: 3591mg | Potassium: 1307mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3887IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 6mg