Bo Kho Recipe (Spicy Vietnamese Beef Stew)
User Reviews
4.9
22 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs 20 mins
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Servings
6
-
Calories
599 kcal
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Course
Main Course
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Cuisine
Vietnamese
Bo Kho Recipe (Spicy Vietnamese Beef Stew)
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Bo Kho is a comforting Vietnamese beef stew recipe with aromatic lemongrass, an intoxicating blend of spices, and tender beef slowly simmered, a favorite.
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Ingredients
FOR THE BEEF
- 3 pounds beef chuck cut into 1.5 inch pieces (you can also use short ribs, brisket, or other stew beef)
- 2 tablespoon fish sauce
- 1-2 tablespoons five-spice powder
- salt to taste
- black pepper to taste
FOR THE BEEF STEW (Bo Kho)
- 3 tablespoon vegetable oil
- 1 yellow onion chopped, large
- 2-3 Thai chilies minced
- 5 cloves garlic minced
- ¼ cup lemongrass finely minced
- 1 teaspoon ginger minced
- 3 tablespoons tomato paste
- 2 star anise pod whole
- 1 teaspoon annatto ground
- 4 cups beef stock
- 2 cups coconut water
- 3 carrot chopped, large
- 2 tablespoons Chili oil I love spicy chili oil
- 2 tablespoon soy sauce
- 2 tablespoons fish sauce
- Thai basil for garnish; torn Thai basil or fresh chopped herbs; spicy
- fresh herbs
- red chili flakes
Instructions
- Set the chunks of beef into a bowl or sealable baggie. Whisk together the fish sauce, 5-spice powder, salt and pepper. Pour over the beef and marinate while you prepare your other ingredients. (NOTE: I like to marinate at least 30 minutes, though longer is better. Consider starting your marinade the morning of cooking).
- Heat the vegetable oil in a large pot or Dutch oven to medium-high heat. Add the beef in batches and brown each side, turning as needed – about 10 minutes total. Set the beef aside onto a plate.
- Reduce the heat to medium and add the onion and peppers. Cook for 10 minutes, stirring often, until the onion starts to brown.
- Add the garlic and cook for 30 seconds, or until the garlic blooms.
- Stir in the lemongrass, ginger, tomato paste, star anise, and ground annatto. Mix well in the bottom of the pot.
- Add the beef stock and coconut water, then the browned beef along with any juices from the plate. Bring to a boil, then reduce heat. Cover and simmer for 1.5 hours, or until the meat is tender, stirring as needed.
- Add the carrots, chili oil, and soy sauce. Stir, then cover and simmer 30 minutes, or until the carrots are cooked and the beef very tender. Remove from heat.
- Stir in the fish sauce. Taste and adjust for salt and pepper.
- Serve with Thai basil or fresh chopped herbs.
Notes
- Other Additions: Diakon radish or other radish, potatoes or other root vegetables.
- For Serving. Serve with cooked noodles, steamed rice or with crusty bread for soaking up the rich stew broth.
- For a thicker stew, heat it a bit longer to thicken, or do not cover when simmering.
Nutrition Information
Show Details
Calories
599kcal
(30%)
Carbohydrates
15g
(5%)
Protein
50g
(100%)
Fat
38g
(58%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
20g
(100%)
Trans Fat
2g
(100%)
Cholesterol
156mg
(52%)
Sodium
1806mg
(75%)
Potassium
1609mg
(34%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
5396IU
(108%)
Vitamin C
30mg
(33%)
Calcium
113mg
(11%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
| Carbohydrates | 15g | 5% |
| Protein | 50g | 100% |
| Fat | 38g | 58% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 1806mg | 75% |
| Potassium | 1609mg | 34% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 5396IU | 108% |
| Vitamin C | 30mg | 33% |
| Calcium | 113mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
22 reviews
Excellent
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