Vietnamese Beef Stew (Bò Kho) Recipe #SundaySupper

Name: Vietnamese Beef Stew (Bò Kho)
Prep time: 30 min
Cook time: 3 min
Total time: 5 h 30 min
Yield: 8-10 servings
Cuisine: Vietnamese
Ingredients: 2 to 2 ½ pounds stew cut beef or boneless beef chuck cut into 1½-inch chunks; 3 large cloves garlic, minced; 3 Tablespoon minced fresh ginger (about 3” knob); 2 ½ tsp Chinese five-spice powder; 1 ½ tsp brown sugar; 1 tsp ground black pepper; 3 Tablespoon fish sauce; 3 Tablespoon canola oil; 1 medium yellow onion, finely chopped; 3 Tablespoon tomato paste; 3 stalks lemongrass cut into 3-inch lengths; 2 whole star anise; 3 cups of coconut juice (or coconut water); 3 cups of water; 4 large carrots, peeled and cut into 1-inch chunks; 3 large potatoes, peeled and cut into 1-inch chunks; ¼ cup coarsely chopped fresh cilantro leaves or Thai basil; French bread or rice noodles (cooked according package directions)

Recipes Vietnamese October 11, 2015 22 Comments Thien-Kim Lam beef, soup, Vietnamese food

This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

I have fond memories of my mother’s bò kho, a Vietnamese style beef stew. My mother made this stew year round, but I crave it when the weather turns cool. My parents were on a tight budget so the stew stretched the beef with potatoes and carrots. Even after I ate all the beef pieces in my bowl, there was still the vegetables and rich broth.

If you’ve only had American or French style beef stew, you’re missing out. The broth has so many layers of flavor due to the lemongrass, star anise, ginger, and other aromatics.

Most Vietnamese eat the beef stew for breakfast, the same way as we eat phở for our morning meal. As for me, I’m happy to eat this hearty, healthy stew any time of day.

I haven’t eaten a bowl of bò kho in many years, but it’s time to introduce this comfort food dish to my family. There are many variations, but this is my interpretation of my mother’s recipe. She usually serves the stew with warm French bread or over rice noodles. You can serve it over steamed rice.

This Vietnamese beef stew bò kho recipe takes a bit of time to make, but it’s totally worth it. You’ll have a pot large enough for leftovers and your home will smell amazing!

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Vietnamese Beef Stew (Bò Kho)

Yield: 8-10 servings

Prep Time: 30 minutes

Cook Time: 3 minutes

Inactive Time: 4 hours 57 minutes

Total Time: 5 hours 30 minutes

This Vietnamese beef stew takes a bit of time to make, but it’s totally worth it.

Ingredients

2 to 2 ½ pounds stew cut beef or boneless beef chuck cut into 1½-inch chunks
3 large cloves garlic, minced
3 Tablespoon minced fresh ginger (about 3” knob)
2 ½ tsp Chinese five-spice powder
1 ½ tsp brown sugar
1 tsp ground black pepper
3 Tablespoon fish sauce
3 Tablespoon canola oil
1 medium yellow onion, finely chopped
3 Tablespoon tomato paste
3 stalks lemongrass cut into 3-inch lengths
2 whole star anise
3 cups of coconut juice (or coconut water)
3 cups of water
4 large carrots, peeled and cut into 1-inch chunks
3 large potatoes, peeled and cut into 1-inch chunks
¼ cup coarsely chopped fresh cilantro leaves or Thai basil
French bread or rice noodles (cooked according package directions)

Instructions

In a small bowl set aside 1 tsp five-spice powder, 1 clove minced garlic, 1 tsp ground black pepper.

In a large bowl, combine beef, fish sauce, 2 cloves minced garlic, ginger, 1 ½ tsp five-spice powder, and 1 ½ tsp brown sugar. Toss to evenly coat and set aside to marinate for 30 minutes while you peel and chop carrots and potatoes.

In a 5-quart Dutch oven, heat over high heat until it shimmers. Brown the beef on all sides by working in small batches: add enough beef to cover the bottom without any overlap. Transfer to a plate before browning the next batch.

Lower the heat to medium. Add the onions and cook until fragrant and soft, making sure to stir and scrape up the brown beef bits (approx 5 minutes). Add the tomato paste and stir into onions. Cook for 5 minutes.

Add the reserved spice mix from seep #1, lemongrass talks, and star anise. Stir and let it cook uncovered until you can smell all the spices, about 5 minutes. Return the beef to the pot and add coconut juice and water.

Bring pot back to a boil, then cover and lower heat. Simmer for about an hour or until the beef is chewy and tender but not falling apart.

Add carrots and potatoes. Return to a simmer and cook uncovered until vegetables and beef are tender, about 30 minutes. Taste and add salt or fish sauce as needed.

To serve, remove the lemongrass and star anise. Spoon into bowls and garnish with chopped cilantro or Thai basil. Serve with warmed French bread. Alternately, spoon over cooked rice noodles (instead of bread).

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22 Comments

Renee October 11, 2015 Reply

I’ve been wanting to try more Vietnamese recipes so I’m glad you shared this stew one. I can tell by the ingredients that it is full of Asian flavors I enjoy so much.
Liz October 11, 2015 Reply

I love the Asian twist on this beef stew! I can only imagine how fabulous this must taste!
Marion@LifeTastesGood October 11, 2015 Reply

Vietnamese cuisine is a fave of mine. I look forward to giving this a try. It is beautiful!
Karli October 12, 2015 Reply

I have five spice powder in my pantry just waiting for something like this. Amazing recipe!

Thien-Kim Lam October 12, 2015 Reply

Perfect! I’ve got another beef recipe with five-spice that’s great on the grill: https://www.imnotthenanny.com/2014/08/easy-vietnamese-steak-recipe.html

Alida October 12, 2015 Reply

What a gorgeous beef stew. Love the Vietnamese twist!
Bobbi from Bobbi's Kozy Kitchen October 13, 2015 Reply

Oh this looks so delicious! It is raining here and this soup is calling my name!!
Cindys Recipes and Writings October 15, 2015 Reply

Perfect soup for a chilly fall night!
Chasing Joy October 17, 2015 Reply

It would be fun to have a beef stew put luck where everyone brings their families or their favorite recipe for beef stew.
kim December 18, 2015 Reply

Can I throw all this in a slow cooker? For how long?

Thien-Kim Lam December 18, 2015 Reply

I don’t own a slow cooker, but I imagine you can make this recipe in one. I don’t know about the timing. Cook enough until the beef is tender.

Monica February 19, 2016 Reply

Is there any issues if I don’t use coconut water?

Thien-Kim Lam February 25, 2016 Reply

Not at all. You can just substitute with water.

Patty April 10, 2016 Reply

This recipe hit a home run! Best stew I have ever made! Thank you! I added garlic chili sauce for a little kick and substituted the water with beef stock. Truely amazing!
Xia May 13, 2016 Reply

Would it be a disaster if I used coconut milk instead of coconut water?

Thien-Kim Lam May 13, 2016 Reply

If you don’t have coconut water, just use regular tap water. I wouldn’t recommend coconut milk.

Jenny June 3, 2016 Reply

Hi what does T stand for ? Teaspoon or table ? Thanks

Thien-Kim Lam June 6, 2016 Reply

Jenny, T stands for Tablespoon. I’ll update the recipe to make it more clear.

Rob July 16, 2016 Reply

I made this recipe last week for a family dinner exactly as published. The bo kho did not turn out very well and while it had the distinct flavor of bo kho, there was some off flavors. Overall no one like the recipe as published at the cooking club.

This week I made the recipe with some major changes to the recipe and it was some of the best bo kho that the club has ever tasted. Here is the amended recipe for anyone who scrolls this far down.

2 lb beef shanks
1lb stew meat
5 large cloves garlic, minced
3 Tablespoon minced fresh ginger (about 3” knob)
2 ½ tsp Chinese five-spice powder
1 ½ tsp brown sugar
1 tsp ground black pepper
6 Tablespoon fish sauce
3 Tablespoon corn oil
1 medium yellow onion, finely chopped
3 Tablespoon tomato paste
2 whole star anise
1 can of beer
4 cups of water
4 large carrots, peeled and cut into 1-inch chunks
3 large potatoes, peeled and cut into 1-inch chunks
1 baguette

Prepare the stew exactly as above, leave the fat on the bone and add bones to the stew, but once the broth and meat are added to the dutch oven put on the lowest stove settings and let sit for 4-5 hours. When you are ready to add the vegetables do so one hour before you are ready to eat. Put on medium low and add the lid.

Thien-Kim Lam July 18, 2016 Reply

Beer! That sounds delicious.

Tanya October 13, 2016 Reply

I used to live near a vietnamese restaurant in toronto and would sometimes order this as a departure from my usual favourite bún cha. I’ve since moved to the UK and was craving this so searched for a recipe and found yours. I made it as written except I didn’t have coconut water so used homemade beef bone broth and added somevery coconut oil. It was so delicious! All 4 of my kids gobbled it up, including the baby. Thanks!