Description
Bò Kho is a flavorful and spicy Vietnamese beef stew featuring tender chunks of beef simmered with aromatic spices like lemongrass, star anise, and cinnamon. This comforting dish is served with rice noodles, baguette, or jasmine rice, garnished with fresh herbs and lime for a perfect balance of rich and fresh flavors.
Ingredients
Scale
Main Ingredients
- 2 1/2 pounds beef chuck or brisket, cut into 1.5-inch chunks
- 3 tablespoons lemongrass, finely minced or prepared lemongrass paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon five-spice powder
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1/2 teaspoon chili flakes (optional)
- 1 large onion, sliced
- 3 carrots, peeled and cut into chunks
- 1 cinnamon stick
- 3 star anise pods
- 6 cups beef broth or water
- 2 tablespoons vegetable oil
For Serving
- Cooked rice noodles, baguette, or jasmine rice
- Fresh Thai basil
- Lime wedges
- Sliced red chili
- Chopped cilantro
- Thinly sliced onion
Instructions
- Marinate the Beef: In a large bowl, combine the beef chunks with lemongrass, garlic, ginger, fish sauce, soy sauce, sugar, five-spice powder, and paprika. Toss everything well to coat and marinate for at least 1 hour, or preferably overnight to develop deep flavors.
- Sear the Beef: Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated beef in batches, searing until browned on all sides to lock in the flavors. Remove seared beef and set aside.
- Sauté Onions and Tomato Paste: In the same pot, add the sliced onions and cook until softened, about 3 minutes. Stir in the tomato paste and cook another 1 to 2 minutes to enhance its richness.
- Combine Ingredients and Simmer: Return the seared beef to the pot, then add the carrots, cinnamon stick, star anise pods, and beef broth or water. Bring the stew to a boil, then reduce heat to low. Cover and simmer gently for 2 to 2.5 hours, or until the beef is tender enough to shred with a fork. Occasionally skim off any excess fat from the surface.
- Adjust Seasoning and Finish: Taste the stew and adjust seasoning by adding extra fish sauce or sugar if needed. Remove the cinnamon stick and star anise pods before serving.
- Serve: Ladle the stew over cooked rice noodles, a crusty baguette, or jasmine rice. Garnish with fresh Thai basil, lime wedges, sliced red chili, chopped cilantro, and thinly sliced onions for a flavorful and aromatic finishing touch.
Notes
- The flavor improves significantly when served the next day, making it ideal for meal prep.
- For extra heat, add fresh chili or chili oil to taste.
- Consider adding beef tendon or oxtail alongside chuck for additional richness and texture.
