Bo Kho, a beloved Vietnamese beef stew, is a heartwarming dish that masterfully balances tender beef, aromatic spices, and a rich, flavourful broth. This slow-cooked delicacy is infused with the warm, comforting notes of star anise, cinnamon, and lemongrass, creating a symphony of flavours that reflect Vietnam’s culinary heritage. The addition of tomato paste and carrots adds a subtle sweetness, while soy sauce or fish sauce deepens the umami profile of the dish. Traditionally served with crusty French-style baguettes, Bo Kho is a nod to Vietnam’s colonial past, blending French and Vietnamese influences seamlessly in one bowl of pure comfort.
What makes Bo Kho truly special is its versatility. While it’s often enjoyed as a hearty breakfast, its bold and complex flavours make it perfect for any meal of the day. Serve it with rice noodles for a filling soup, or ladle it over steamed rice for a wholesome lunch or dinner. Each family or vendor has its own version of Bo Kho, tweaking the spices or cooking methods to suit local tastes. Despite these variations, the dish always delivers the same warmth and satisfaction, making it a staple in Vietnamese homes and a favourite for anyone who loves a good stew.
Ingredients
Beef Marinade
- 500 gram beef chuck or brisket (cut into chunks)
- 1.5 tablespoons soy sauce
- 1 teaspoon fish sauce (optional, omit for seafood-free)
- 1 teaspoon sugar or honey
- 1 teaspoon five spice powder
- 1 teaspoon minced garlic
- 1 teaspoon shallots (minced)
- 1 teaspoon lemongrass (finely chopped)
Stew
- 1 tablespoon vegetable oil
- 1 medium onion
- 2 medium carrots (cut into chunks)
- 2 medium tomatos (chopped)
- 1 tablespoon tomato paste
- 2 cups beef stock
- 2 star anise
- 1 cinnamon stick
- 1 teaspoon ginger (sliced)
- 1 teaspoon soy sauce
- salt and pepper (to taste)
Optional Garnish
- coriander
- Thai basil
- lime wedges
- sliced chilies
Instructions
- In a large bowl, mix the beef chunks with the marinade ingredients. Cover and refrigerate for at least 1 hour, preferably overnight for better flavour.
- Heat the vegetable oil in a large pot over medium-high heat. Sear the marinated beef chunks until browned on all sides. Remove and set aside.
- In the same pot, add more oil if needed and sauté the onions until soft. Add the tomato paste, ginger, and chopped tomatoes, cooking until the mixture thickens.
- Return the beef to the pot and add the beef stock, carrots, star anise, and cinnamon stick. Stir in the soy sauce and adjust seasoning with salt and pepper. Bring to a boil, then reduce to a simmer.
- Cover the pot and let the stew cook on low heat for 1.5–2 hours, or until the beef is tender and the broth is rich and aromatic. Stir occasionally.
- Taste the broth and adjust seasoning with more soy sauce, salt, or sugar as needed.
- Ladle the stew into bowls and garnish with fresh coriander, optional Thai basil, and chillies. Serve with a crusty baguette for dipping, or over rice noodles for a heartier meal.
Nutritional Information
- Per serving
- Energy: 280 kcal / 1170 kJ
- Fat: 10 g
- Protein: 27 g
- Carbs: 18 g
