Bò Kho
Vietnamese Beef Stew
A fragrant and hearty beef stew braised with lemongrass, star anise, and spices, served with bread, rice noodles, or steamed rice.
Other variations:
Bò kho bánh mì, Bò kho hủ tiếu, Bò kho cơm
Category
Braised/Stew
Region
Southern Vietnam
Preparation Time
3h10
Servings
4–6
Difficulty
Hard
About this recipe
Ingredients List
800 g beef shank or brisket (cut into chunks) 2 carrots (cut into large pieces) 3 stalks lemongrass (bruised tied) 3 cloves garlic (minced) 2 shallots (minced) 20 g ginger (sliced) 2 tbsp tomato paste 3 tbsp fish sauce 1 tbsp soy sauce 1 tsp five-spice powder 3 star anise pods 1 cinnamon stick 1 tbsp annatto seeds 2 tbsp sugar salt and pepper to taste water or beef stock to cover
Materials & Tools
Large pot or Dutch oven knife and chopping board mixing bowls ladle small pan for annatto oil
Preparation steps
Total Time :
3h10
Active Time :
1h00
Cooking Time
2h10
Color Oil
Heat oil, fry annatto seeds until red, discard seeds.
5 min
Brown Beef
Sear beef chunks until browned.
10 min
Add Aromatics
Add garlic, shallots, ginger, lemongrass, sauté until fragrant.
10 min
Season
Add tomato paste, fish sauce, soy sauce, five-spice, star anise, cinnamon, sugar, salt, pepper.
10 min
Simmer
Add water/stock, simmer gently 1.5–2h until tender.
2h00
Add Carrots
Add carrots in last 30 minutes.
30 min
Finish
Adjust seasoning, serve hot with bread, rice noodles, or rice.
5 min
Chef’s Tips
For richer flavor, marinate beef with spices and sauces for at least 1 hour before cooking.
Serving Suggestions
Fresh herbs, lime wedges, sliced chili
Nutritional info
520kcal
35g protein
18g fat
50g carbs
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