Bo Kho Recipe (Spicy Vietnamese Beef Stew)
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Bo Kho Recipe (Spicy Vietnamese Beef Stew)

Posted inbeef, recipes

by Ranya
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Bo Kho is a delicious Vietnamese beef stew that features fragrant lemongrass and an enticing mix of spices, with beef that is cooked slowly and becomes very tender, making it a beloved dish.

Bo Kho Recipe (Spicy Vietnamese Beef Stew)

Are you ready to try a new favorite beef stew, everyone? Let me share a wonderful dish from the Chili Pepper Madness kitchen.
This dish is called Bò Kho, and I believe you will enjoy it just as much as we do.

What is Bò Kho?

Bò Kho is a flavorful Vietnamese beef stew recognized for its rich mix of aromatic ingredients.

It includes soft pieces of beef that are cooked in a tasty broth containing lemongrass, fish sauce, fivespice powder, among others.
The beef is first marinated and then seared before being placed in the broth, allowing it to simmer gently, which makes tougher cuts of meat very tender.
After tasting this meal, I think you will be hooked and want to include it in your regular cooking lineup.

Bo Kho Ingredients

You can find the complete list of ingredients with quantities in the printable recipe card located at the end of this post.

FOR THE BEEF & MARINADE

Beef Chuck.

You may also select short ribs, brisket, beef shank, or any other type of stew beef. If you want something special and more flavor, consider using USDA Choice Short Ribs from Snake River Farms (affiliate link). Extremely tender!

Fish Sauce.

Chinese 5Spice Powder. Check out my own recipe for Homemade Chinese 5Spice Powder for fresh flavor!
Salt and Pepper. Adjust to your taste.

FOR THE BEEF STEW (Bo Kho)

  • Vegetable Oil. Used for cooking.
  • Vegetables. You will need onion, Thai chilies, garlic, ginger, lemongrass, and carrots.
  • Tomato Paste. Fresh tomatoes are also an option.
  • Spices. Including star anise and ground annatto.
  • Beef Stock. Or you can use beef broth.
  • Coconut Water.
  • Chili Oil. Consider trying my recipe for homemade chili oil; I prefer it spicy.
  • Soy Sauce.
  • Fish Sauce.
  • For Garnish.Use torn Thai basil or freshly chopped herbs and spicy chili flakes.

How to Make Bo Kho the Recipe Method

Marinate the Beef.

Combine the fish sauce, fivespice powder, salt, and pepper, then pour this mixture over the beef chunks, keeping them in a bag or bowl to marinate.(Marinate for at least 30 minutes, although longer is preferable. )

Brown the Beef.

Sear the marinated beef chunks in a large pot or Dutch oven. Set these aside for later use.

Onions, Peppers, Garlic.

Next, cook the onion and peppers in the pot until browned, then quickly add the garlic.

Lemongrass and Spices.

Mix in the lemongrass, ginger, tomato paste, star anise, and ground annatto in the pot. Stir well to combine.

Add Liquids and Simmer.

Pour in the beef stock and coconut water, cover, and let it simmer for 1. 5 hours, or until the meat becomes tender, stirring occasionally.

NOTE:

If using more tender cuts of meat, a shorter simmer time is sufficient.

Carrots and Extras.

Add the carrots, chili oil, and soy sauce to the pot, and let it simmer for another 30 minutes or until the carrots are fully cooked. Complete the Meal. Mix in the fish sauce and garnish with Thai basil or freshly chopped herbs.

And there you go!

Your bo kho is set to be served. Isn’t the aroma wonderful? You will truly appreciate the fantastic blend of spices and flavors in this dish.

Cooking Tips & Notes

  • You can use other root vegetables if you like, such as potato, parsnip, radish, or any of your preferred ones.
  • Just like most beef stews, Bo Kho tastes even better the following day. After cooking, let the pot cool, then store it in the fridge overnight to enhance the flavors. Heat it up the next day and savor it!
  • Serving Bo Kho
  • You can enjoy Bo Kho on its own in a bowl, but it is often accompanied by rice noodles or glass noodles to create more of a noodle soup.
  • It also tastes great with steamed rice or some crusty bread on the side to soak up the rich stew’s broth.
  • Storage & Leftovers
  • Any leftover bo kho (beef stew) can be kept for up to 5 days in the refrigerator in a sealed container. You can easily heat it again in a pot on the stove for another meal.
  • You may also freeze it for 3 months or longer in freezersafe containers. I frequently freeze portions of it.
  • That’s all, my friends.
  • I hope you enjoy this Vietnamese bo kho recipe. Please let me know if you try it. I would love to hear how it turned out for you, and whether you added any exciting twists.
  • Bo Kho Recipe (Spicy Vietnamese Beef Stew)
  • Bo Kho is a satisfying Vietnamese beef stew featuring fragrant lemongrass, a delightful mix of spices, and succulent beef that has been stewed slowly, making it a beloved dish.
  • Course: Main Course
  • Cuisine: Vietnamese
  • Keyword: beef, Chinese 5 spice, star anise
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 20 minutes
  • Calories: 599 kcal
  • Servings: 6
  • Ingredients
  • FOR THE BEEF
  • 3 pounds beef chuck cut into 1. 5inch pieces (short ribs, brisket, or other types of stew beef may be used)
  • 2 tablespoons fish sauce
  • 12 tablespoons 5spice powder
  • Salt and pepper to taste
  • FOR THE BEEF STEW (Bo Kho)
  • 3 tablespoons vegetable oil
  • 1 large yellow onion, chopped
  • 23 Thai chilies, minced
  • 5 cloves garlic, minced
  • ¼ cup finely minced lemongrass
  • 1 teaspoon minced ginger
  • 3 tablespoons tomato paste
  • 2 whole star anise pods
  • 1 teaspoon ground annatto
  • 4 cups beef stock
  • 2 cups coconut water
  • 3 large carrots, chopped
  • 2 tablespoons chili oil (preferably spicy chili oil)
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce

Instructions

  1. Place the beef chunks into a bowl or resealable bag. Combine the fish sauce, 5spice powder, salt, and pepper in a separate bowl. Pour this mixture over the beef and let it marinate while you prepare the other ingredients. (NOTE: A minimum of 30 minutes is suggested for marinating, but longer is preferable. You might start this step the morning of cooking).
  2. Heat vegetable oil in a large pot or Dutch oven over mediumhigh heat. In batches, add the beef and sear each side until browned, about 10 minutes in total, and then transfer the beef to a plate.
  3. Lower the heat to medium, then add the onion and chilies. Cook for 10 minutes while stirring frequently, until the onion becomes brown.
  4. Afterward, add the garlic and sauté for 30 seconds or until it becomes fragrant.
  5. Incorporate the lemongrass, ginger, tomato paste, star anise, and ground annatto. Combine these ingredients well at the bottom of the pot.
  6. Pour in the beef stock and coconut water, then return the browned beef along with any accumulated juices from the plate. Bring the mixture to a boil before reducing the heat.
  7. Cover and let it simmer for 1. 5 hours or until the meat is tender, stirring as needed.
  8. Next, add the chopped carrots, chili oil, and soy sauce. Stir everything together, then cover and simmer for another 30 minutes or until the carrots are tender and the beef is very soft. Remove from the heat.
  9. Mix in the fish sauce and taste; adjust with additional salt and pepper if necessary.
    Serve adorned with Thai basil or your choice of fresh herbs.

Notes

Other Additions: You may include daikon radish or any other type of radish, potatoes, or other root vegetables.
For Serving: Enjoy with cooked noodles, steamed rice, or crusty bread to soak up the rich broth of the stew.
To achieve a thicker consistency, allow it to cook a little longer uncovered while simmering.

Nutrition Information

Calories: 599 kcal
Carbohydrates: 15 g
Protein: 50 g
Fat: 38 g
Saturated Fat: 14 g
Polyunsaturated Fat: 5 g
Monounsaturated Fat: 20 g
Trans Fat: 2 g
Cholesterol: 156 mg
Sodium: 1806 mg
Potassium: 1609 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 5396 IU
Vitamin C: 30 mg
Calcium: 113 mg
Iron: 7 mg.

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