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Bò Kho (Vietnamese Beef Stew)
5 from 180 votes

Bò Kho (Vietnamese Beef Stew)

Bò Kho is a Vietnamese beef stew featuring tender beef shank pieces simmered with garlic, lemongrass, star anise, and bay leaves in a rich broth enriched by tomato paste, soy sauces, and a splash of coconut soda or similar soft drink. The stew has a robust aroma and depth of flavor from its blend of seasonings and slow cooking, with carrots added close to the end to maintain a gentle texture. It is traditionally served with Vietnamese bread and fresh herbs, making it a comforting and flavorful main dish.

Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 20 mins
Servings: 8
Calories: 168 kcal
Course: Lunch, Dinner
Cuisine: Vietnamese

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
  • black pepper
  • salt
  • 1 bunch Thai basil

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 168

% 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.