Asia
Vietnamese Bò Kho Beef Stew
Chef-tested recipe
Tender beef and carrots braised with lemongrass, ginger, star anise, tomato, and fish sauce
Bò kho is a southern Vietnamese beef stew recognised by its lemongrass, ginger, warm spices, fish sauce, tomato, and generous carrots. Its influences are layered, but the finished flavour 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.
Recipe at a glance
- Servings
- 6 generous
- Prep Time
- 35 mins
- Cook Time
- 2 hours 30 mins
- Marinating Time
- 30 mins
- Total Time
- 3 hours 35 mins
- Cuisine
- Vietnamese
- Course
- Main dishes
- Cooking Method
- Marinating, browning, and slow stovetop braising
- Difficulty
- Intermediate
- Best Served With
- Best served with warm bánh mì, fresh rice noodles, steamed jasmine rice, bean sprouts, Thai basil, lime, and sliced chilli.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large Dutch oven with lidpaid link
- Fine-mesh strainerpaid link
- Large mixing bowlpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Kitchen tongspaid link
- Wooden spoonpaid link
- Digital kitchen scalepaid link
Ingredients
For the marinated beef
- Beef chuck or shin, cut into 4 cm pieces: 1500 g
- Fish saucepaid link: 80 ml
- Light brown sugarpaid link: 35 g
- Lemongrass stalks, tender centres finely minced: 80 g
- Fresh ginger, finely grated: 40 g
- Garlic cloves, minced: 35 g
- Vietnamese five-spice powderpaid link: 8 g
- Freshly ground black pepper: 4 g
For the stew
- Neutral vegetable oilpaid link: 50 ml
- Annatto seedspaid link: 15 g
- Yellow onion, finely diced: 300 g
- Tomato paste: 60 g
- Ripe tomatoes, chopped: 500 g
- Lemongrass stalks, bruised and tied: 40 g
- Whole star anise: 5 g
- Cinnamon stick: 5 g
- Unsalted beef stock: 1500 ml
- Unsweetened coconut water: 500 ml
- Carrots, cut into large pieces: 700 g
- Red chillies, split lengthwise: 20 g
- Fine sea saltpaid link: 8 g
For the finish
- Thai basil leaves: 40 g
- Fresh coriander leaves: 40 g
- Spring onions, thinly sliced: 80 g
- Limes, cut into wedges: 400 g
Preparation Overview
Trim only excessive exterior fat from the beef and cut it evenly. Mince the tender lemongrass centres for the marinade, but bruise the tougher stalks for the broth. Marinate the beef for 30 minutes while preparing the vegetables and aromatics.
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 chillies.
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.
Beginner Technique Notes
Brown the beef in batches so it develops colour 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.
Serving Ideas
- 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.
Nutritional Value
Allergen Notes
Contains fish from fish sauce. Some five-spice blends, stocks, and fish sauces may contain gluten, soy, or other additives; check labels carefully.
Frequently Asked 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 colour 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.
