Servings
Font
Back
4.9 from 33 votes

Bo Kho Recipe (Spicy Vietnamese Beef Stew)

Bo Kho is a comforting Vietnamese beef stew recipe with aromatic lemongrass, an intoxicating blend of spices, and tender beef slowly simmered, a favorite.

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Servings: 6
Calories: 599 kcal
Course: Main Course
Cuisine: Vietnamese

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 5-spice powder
  • salt and pepper to taste
FOR THE BEEF STEW (Bo Kho)
  • 3 tablespoon vegetable oil
  • 1 large yellow onion chopped
  • 2-3 Thai chilies minced
  • 5 cloves garlic minced
  • ¼ cup finely minced lemongrass
  • 1 teaspoon minced ginger
  • 3 tablespoons tomato paste
  • 2 whole star anise pods
  • 1 teaspoon ground annatto
  • 4 cups beef stock
  • 2 cups coconut water
  • 3 large carrots chopped
  • 2 tablespoons Chili oil I love spicy chili oil
  • 2 tablespoon soy sauce
  • 2 tablespoons fish sauce
  • For Garnish. Torn Thai basil or fresh chopped herbs, spicy chili flakes

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. Reduce the heat to medium and add the onion and peppers. Cook for 10 minutes, stirring often, until the onion starts to brown.
  4. Add the garlic and cook for 30 seconds, or until the garlic blooms.
  5. Stir in the lemongrass, ginger, tomato paste, star anise, and ground annatto. Mix well in the bottom of the pot.
  6. 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.
  7. 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.
  8. Stir in the fish sauce. Taste and adjust for salt and pepper.
  9. 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

Calories 599kcal (30%) Carbohydrates 15g (5%) Protein 50g (100%) Fat 38g (58%) Saturated Fat 14g (70%) Polyunsaturated Fat 5g Monounsaturated Fat 20g Trans Fat 2g Cholesterol 156mg (52%) Sodium 1806mg (75%) Potassium 1609mg (46%) 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

% 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.