Bò Kho (Vietnamese Beef Stew)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs 20 mins
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Servings
8
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Calories
168 kcal
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Cuisine
Vietnamese
Bò Kho (Vietnamese Beef Stew)
Description
Bò Kho (Vietnamese Beef Stew) highlights beef shank marinated with soy and hoisin sauces combined with aromatic garlic, lemongrass, and star anise to create a tender stew. The broth is built with ingredients like tomato paste, onion, dark soy sauce, and an unexpected addition of coconut soda or a similar soft drink which adds subtle sweetness and body. The beef is cooked until tender over about 60 to 90 minutes, while carrots are introduced near the end to keep their tender bite. The final stew is full-flavored, balancing savory and aromatic notes, with a rich yet approachable texture.
Traditionally, the stew is served alongside Vietnamese baguettes that can be dipped into the broth, accompanied by sliced jalapeños, lemon, and black pepper to personalize seasoning at the table. Fresh Thai basil adds an herbal freshness that contrasts with the hearty stew.
A useful tip includes blanching and cleaning the beef first to remove impurities. Marinating for at least two hours or overnight develops more flavor. Adding carrots late keeps them from overcooking. Discard the cooked aromatics before serving to keep the broth clear and focused on the main stew flavors.
Ingredients
- 2 lb beef shank cut into 3/4 - 1" pieces
- water tap
- 1 tbsp salt
Marinade
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tsp salt
- 1 tsp Vietnamese beef stew seasoning
Aromatics
- 2 tbsp neutral cooking oil
- 4 cloves garlic roughly chopped
- 1 tsp paprika optional, for extra color boost
Broth
- 1 tbsp Vietnamese beef stew seasoning
- 1 onion quartered, medium
- 1.5 .5 tbs ginger sliced or pounded, fresh
- 1-2 talks lemon grass use ~7" of the aromatic root area, pounded
- 2 tbsp tomato paste
- 2 tbsp dark soy sauce
- 3-4 pods star anise
- 4-5 bay leaf
- 1 can chicken broth about 2 cups
- 6 oz coconut soda or Coke or Sprite
- 5 cups water or enough to barely cover the ingredients, filtered
- 2-3 carrot cut into 1" chunks
Accoutrement
- 6 " bread Vietnamese loaves
- 2 jalapeño sliced
- 1 lemon sliced
- salt
- black pepper
- 1 bunch Thai basil
Instructions
- Clean the meat. Add beef to a large pot and add 1 tbsp salt and enough tap water to barely cover the meat. Bring to a boil on high heat, and once it hits a boil for 30 seconds, kill the heat, drain, and rinse under running water to clean. If you haven't cut the meat into 3/4 - 1" pieces yet, do it now.
- Marinate the meat. Add all marinade ingredients to the meat in a covered bowl or a bag for at least two hours, but overnight would be better.
- Aromatics. Preheat a large pot on medium high. When hot, add the oil, let it warm a bit, then add all the garlic and stir to slowly saute until it turns light brown. Then add the paprika an stir until it releases its aroma, about 30 seconds.
- Broth. Add all broth ingredients to the pot except the carrots. Turn the heat to high until it hits a boil, then reduce heat so it maintains a low boil. Cook until the meat is as tender as you'd like it, about 60-90 minutes. Add carrots towards the final 10 minutes so it softens. Discard the cooked onions and star anise pods.
- Serve with accoutrement as shown: tearing fresh Thai basil onto your plate, taking occasional bites of jalapeno, and dipping a few pieces of meat into the salt / pepper / lemon juice side for variety.
Notes
- Clean and blanch the beef before marinating to improve broth clarity and flavor.
- Marinate the beef for at least two hours, preferably overnight, for better seasoning penetration.
- Add carrots in the last 10 minutes of cooking to maintain tenderness without becoming mushy.
- Discard aromatics like star anise, bay leaf, and lemongrass after cooking to prevent overpowering the stew.
- Serve with Vietnamese bread and fresh accompaniments such as Thai basil, jalapeño, lemon, and black pepper for added texture and flavor layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 17g | 34% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 2159mg | 90% |
| Potassium | 462mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 2822IU | 56% |
| Vitamin C | 11mg | 12% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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