Vietnamese Bò Kho (Beef Stew)

Vietnamese Bò Kho (Beef Stew) — Recipe for 2

Bò Kho is a rich, aromatic Vietnamese stew made with beef, carrots, lemongrass, and warm spices. It’s often eaten with baguette (bánh mì), noodles, or rice, and is especially popular in southern Vietnam.

What makes Bò Kho special

• Combines Vietnamese and French influences (a legacy of colonial history)
• Uses lemongrass + spices instead of just Western herbs
• Broth is lighter than European stews but more aromatic and slightly sweet

Time

• Prep: 20 minutes
• Marinating: 30–60 minutes (recommended)
• Cook: 1.5–2 hours
• Total: ~2–2.5 hours

Equipment

• Large heavy pot or Dutch oven
• Knife and cutting board
• Mixing bowl (for marinade)
• Wooden spoon or spatula
• Measuring spoons
• Ladle

Ingredients

Beef & Marinade

• 400 g beef chuck or stewing beef, cut into chunks
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tsp sugar
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp five-spice powder

Stew

• 1 tbsp oil
• 1 stalk lemongrass, smashed and cut into 5 cm pieces
• 1 small onion, sliced
• 2 carrots, cut into chunks
• 1 tbsp tomato paste
• 500 ml beef stock
• 200 ml water (adjust as needed)
• 1 tbsp fish sauce (extra)
• 1 tsp sugar (adjust to taste)

Optional (but traditional)

• 1 star anise
• Fresh coriander (cilantro) for garnish
• Chilli or chilli oil

Preparation

1. Marinate the beef (important for flavor)
   • In a bowl, mix beef with garlic, fish sauce, sugar, salt, pepper, and five-spice
   • Cover and let sit for 30–60 minutes (longer = deeper flavor)
2. Prep vegetables
   • Slice onion
   • Cut carrots into thick chunks
   • Smash lemongrass

Cooking Instructions

1. Sear the beef

• Heat oil in pot over medium-high heat
• Add beef (reserve marinade)
• Brown on all sides (5–7 minutes)

2. Build the base

• Add onion and lemongrass
• Cook 2–3 minutes until fragrant
• Stir in tomato paste

3. Simmer

• Add:
  • Remaining marinade
  • Beef stock
  • Water
  • Star anise (if using)
• Bring to a boil, then reduce to low simmer

4. Slow cook

• Cover and simmer for 60–90 minutes
• Stir occasionally

5. Add carrots

• Add carrots in the last 30 minutes
• Continue simmering until:
  • Beef is tender
  • Sauce is slightly thickened

6. Final seasoning

• Taste and adjust:
  • Fish sauce (saltiness)
  • Sugar (balance)

Serving

Serve hot with:

• Crusty baguette (classic southern style)
• Rice noodles
• Steamed rice

Garnish with coriander and chilli.

Nutritional Information (approx. per serving)

(Based on 2 servings)

• Calories: ~450–550 kcal
• Protein: ~35–40 g
• Fat: ~20–25 g
• Carbohydrates: ~20–25 g
• Fiber: ~4–5 g
• Sodium: ~900–1200 mg

(Varies depending on cut of beef and fish sauce used)