Description
Bò Kho is a flavorful and spicy Vietnamese beef stew made with tender chunks of beef chuck simmered in a fragrant broth infused with lemongrass, garlic, ginger, and Chinese five-spice. Served hot over rice noodles or with crusty bread and garnished with fresh herbs and lime wedges, this hearty dish is a comforting taste of Vietnam’s culinary heritage.
Ingredients
Scale
Beef and Marinade
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 teaspoons Chinese five-spice powder
- 1/2 teaspoon paprika
Aromatics and Vegetables
- 2 tablespoons lemongrass, minced or smashed stalks
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 3 medium carrots, cut into chunks
- 2 tablespoons tomato paste
Liquids and Oils
- 4 cups beef broth
- 2 cups water
- 2 tablespoons vegetable oil
Seasoning and Garnish
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh herbs (Thai basil, cilantro) for garnish
- Lime wedges for garnish
- Cooked rice noodles or crusty bread for serving
Instructions
- Marinate the Beef: In a large bowl, combine the beef cubes with fish sauce, soy sauce, sugar, Chinese five-spice powder, and paprika. Mix well to coat the beef evenly. Let it marinate for 30 minutes to allow the flavors to penetrate.
- Sear the Beef: Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, add the marinated beef and sear until browned on all sides. Transfer the browned beef to a plate and set aside.
- Sauté Aromatics: In the same pot, add the sliced onion, minced garlic, grated ginger, and minced or smashed lemongrass. Cook for about 2 to 3 minutes until fragrant and the onions start to soften.
- Add Tomato Paste: Stir in the tomato paste and cook for an additional minute to develop its flavor and slightly caramelize.
- Simmer the Stew: Return the seared beef to the pot. Pour in the beef broth and water. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the beef becomes tender and flavorful.
- Add Carrots: About 30 minutes before the stew finishes cooking, add the carrot chunks to the pot so they soften but retain some texture.
- Final Seasoning: Taste the stew and season with salt and black pepper as needed. If whole lemongrass stalks were used, remove them now.
- Serve: Ladle the hot Bò Kho stew over cooked rice noodles or alongside crusty bread. Garnish with fresh Thai basil, cilantro, and a squeeze of lime juice for brightness. Enjoy immediately.
Notes
- For an even deeper and richer flavor, marinate the beef overnight in the refrigerator.
- Adding crushed red pepper flakes is optional and can be adjusted based on your preferred spice level.
- This stew tastes even better the next day after the flavors have melded together.
- Use fresh lemongrass for the most authentic aroma; if unavailable, dried lemongrass or lemongrass paste can be substituted.
- Serve with either rice noodles or crusty bread depending on your preference.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl with noodles
- Calories: 450
- Sugar: 6g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
