Tender beef and carrots braised with lemongrass, ginger, star anise, tomato, and fish sauce
Bò kho is a southern Vietnamese beef stew recognized by its lemongrass, ginger, warm spices, fish sauce, tomato, and generous carrots. Its influences are layered, but the finished flavor is distinctly Vietnamese. The broth should be aromatic and lightly thick rather than heavy, with tender beef that can be served alongside bánh mì, over rice noodles, or with steamed rice.
- Prep
- 35 mins
- Cook
- 2 hours 30 mins
- Marinate
- 30 mins
- Total
- 3 hours 35 mins
- Serves
- 6 generous
- Difficulty
- Intermediate
The recipe
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Before you start
Trim only excessive exterior fat from the beef and cut it evenly. Mince the tender lemongrass centers for the marinade, but bruise the tougher stalks for the broth. Marinate the beef for 30 minutes while preparing the vegetables and aromatics.
Ingredients
For the marinated beef
For the stew
For the finish
Quantities change with servings; cooking times stay the same.
Equipment
- Large Dutch oven with lid paid link
- Fine-mesh strainer paid link
- Large mixing bowl paid link
- Chef’s knife paid link
- Cutting board paid link
- Kitchen tongs paid link
- Wooden spoon paid link
- Digital kitchen scale paid link
Method
Combine the beef with fish sauce, sugar, minced lemongrass, ginger, garlic, five-spice powder, and black pepper. Marinate for 30 minutes.
Heat the oil and annatto seeds in a large Dutch oven over low heat for 4 minutes until the oil turns orange-red. Strain out and discard the seeds.
Increase the heat to medium-high and brown the beef in batches, shaking off excess marinade. Transfer each batch to a tray.
Lower the heat, add the onion, and cook for 6 minutes. Stir in the tomato paste and cook for 2 minutes.
Add the chopped tomatoes, bruised lemongrass, star anise, and cinnamon and cook for another 3 minutes.
Return the beef and any juices to the pot. Add the stock, coconut water, remaining marinade, and chilies.
Bring to a gentle simmer, skim the surface, cover partly, and cook for 1 hour 40 minutes.
Add the carrots and continue simmering for 35 to 45 minutes until the beef and carrots are tender.
Remove the bruised lemongrass, star anise, and cinnamon. Adjust fish sauce, salt, and sweetness, then simmer uncovered briefly if the broth needs concentrating.
Serve hot with Thai basil, coriander, spring onions, and lime wedges.
Chef’s notes
Brown the beef in batches so it develops color instead of steaming.
Keep whole spices contained and count them so they can be removed before serving.
Add carrots late enough to become tender without collapsing.
The stew should simmer gently; hard boiling can make the beef dry before its connective tissue softens.
Tips and variations
Use beef shin for a more gelatinous broth or chuck for easier trimming and portioning.
Prepare bò kho one day ahead, cool safely, and remove excess solidified fat before reheating.
Daikon may be added with the carrots for another home-style variation.
Serve the same pot with bánh mì at one meal and rice noodles at another.
Serve with
Ladle the beef, carrots, and aromatic broth into deep bowls, adding herbs and spring onions immediately before serving.
Storage
Cool within 2 hours and refrigerate for up to 3 days. Reheat gently to at least 74°C. Freeze for up to 3 months and thaw overnight in the refrigerator.
Nutrition per serving (estimated)
- 720 kcal
- Calories
- 57 g
- Protein
- 35 g
- Carbohydrates
- 39 g
- Fat
- 5 g
- Fibre
- 20 g
- Sugar
- 1250 mg
- Sodium
Allergens
Contains fish from fish sauce. Some five-spice blends, stocks, and fish sauces may contain gluten, soy, or other additives; check labels carefully.
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Questions
What does bò kho mean?
Bò means beef and kho refers to a style of seasoned braising or stewing.
Is bò kho eaten with bread or noodles?
Both are common. It may be served with bánh mì, rice noodles, or steamed rice.
Can I skip annatto seeds?
Yes. They provide traditional color and a mild aroma, but the stew will still work without them.
Why is my beef still tough?
Continue simmering gently and check every 15 minutes; braising cuts soften only after their connective tissue breaks down.
