Bo Kho Recipe (Spicy Vietnamese Beef Stew)

4.93 from 13 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 Time10

Cook Time2 20

Course: Main Course

Cuisine: Vietnamese

Keyword: beef, Chinese 5 spice, star anise

Servings:

Calories: 599kcal

Author: Mike Hultquist

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

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