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Vietnamese Bò Kho Recipe

Vietnamese Bò Kho Recipe

Bò kho is a hearty and spicy Vietnamese stew consisting of braised beef, carrots, onions and an assortment of spices. It is known for the flavorful beef at the center of te dish, which is marinated and cooked down on low heat, allowing it to absorb all the stew’s spices. Bò kho can be found in many Vietnamese restaurants as well as at celebrations. 

If comparing Bò kho to a European or North American stew, the broth seems slightly thinner and more watery– some even view the dish as more soup than a stew. It is for this reason that it is often served with a baguette, rice, or your choice of egg noodles. Typical of many other Vietnamese soups such as phở, Bò kho is often topped with Thai basil, raw onions, and cilantro. 

It is recommended to make this dish a day in advance when possible. This will allow for the flavors to mature and make for an even more tasty stew the next day.

Origin & Cultural Significance

Bò kho is thought to come from South Vietnam, where influences from Chinese and French cuisine were incorporated into the dish. 

During the French colonization of Vietnam, beef stews became popular throughout the country. People began to use spices often used in traditional Vietnamese cuisine– such as the Chinese five-spice– to incorporate the tradition of beef stew into Vietnamese cooking. 

The “kho” of the dish’s name refers to the kho cooking style, the name given to the way that the beef of this dish is marinated and quickly braised. While the stew remains the same throughout most of Vietnam, the way it is served differs. In South Vietnam, it is served with a Vietnamese baguette, or bánh mì, while Central Vietnam enjoys Bò kho with rice noodles. 

Bo kho with baguette

Vietnamese Bò Kho Recipe

Yield: 8
Prep Time: 45 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 30 minutes

Bò kho is a hearty and spicy Vietnamese stew consisting of braised beef, carrots, onions and an assortment of spices. It is known for the flavorful beef at the center of te dish, which is marinated and cooked down on low heat, allowing it to absorb all the stew’s spices.

Ingredients

For the beef:

  • Beef shank, cubed - 1 lb.
  • Beef chuck, cubed - 1 lb.
  • Garlic, minced- 3 cloves
  • Ginger, minced - 3 tbsp
  • Fish sauce - 4 tbsp
  • Five spice powder - 2 tbsp
  • Cinnamon - ½ tsp
  • Brown sugar- 1 ½ tsp

For the stew:

  • Oil - 3 tbsp
  • Garlic, minced - 6 cloves
  • Onion, thinly sliced - 1
  • Tomato Paste- 4 tbsp
  • Lemongrass, cut into 2 inch pieces - 1 stalk
  • Lemongrass, minced - 1 stalk
  • Star anise - 2
  • Carrots, large, cut into chunks - 5
  • Daikon, cut into chunks - ½
  • Water - 5 cup
  • Beef broth - 3 cup
  • Coconut Water - 2 cup
  • Black pepper - 1 tsp
  • Chili powder - 1 tsp
  • Paprika - 1 tsp
  • Salt - 1 tsp
  • Soy sauce - 2 tbsp
  • Chili oil - 3 tbsp

For the garnish:

  • Cilantro leaves, chopped - ¼ cup
  • Thai basil or mint leaves - ½ cup
  • Onion, thinly sliced - ½ cup
  • Lime wedges

Instructions

  1. Prepare and marinate your beef. After removing the meat from the bone and chopping it into 1-inch chunks, combine the meat with garlic, ginger, five spice, cinnamon, brown sugar, and five spice. Marinate for 30 minutes. 
  2. Prepare your large pot or Dutch oven. On high heat, add 3 tablespoons of oil. Add the lemongrass to the oil and stir together, allowing it to infuse for 1 minute. Then add minced lemongrass and garlic, cooking for 1 more minute. 
  3. Add the garlic and thinly sliced onions to the pot, along with the ginger. Sautee until translucent and aromatic, about 2 minutes. 
  4. Add in the marinated beef and cook on both sides, for about 2-3 minutes, making sure to get a sear on both sides. Mix in tomato paste. 
  5. Still on high heat, add in the beef broth, water, coconut water, star anise, ground black pepper, chili powder, and paprika. Bring to a low boil for 5 minutes before reducing heat to a simmer. 
  6. After 20 minutes, add in the remainder of your ingredients for the stew including carrots, daikon, and seasonings. 
  7. Simmer the stew for another 1-1.5 hours, checking every 20-30 minutes. 
  8. Once 1.5 hours have passed, check for tenderness and flavoring. Adjust the seasoning to your liking. 
  9. When serving, skim the stew for any impurities and try to fish out any large star anise or lemongrass pieces. 
  10. Serve with your choice of rice, rice noodle, or egg noodles. Garnish with cilantro, raw onion, and Thai basil, with lime wedges on the side. 
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 409Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 100mgSodium: 1741mgCarbohydrates: 20gFiber: 5gSugar: 7gProtein: 42g

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