Description
Bò Kho is a flavorful and spicy Vietnamese beef stew that combines tender chunks of beef chuck with aromatic lemongrass, five-spice powder, and a blend of savory seasonings. Simmered to perfection with carrots and fragrant spices, this rich stew is traditionally served over rice noodles or with crusty French bread, garnished with fresh cilantro, Thai basil, and lime wedges for a vibrant and satisfying meal.
Ingredients
Beef and Marinade
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 3 tablespoons lemongrass, finely minced (white part only)
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon shallots, minced
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 teaspoons five-spice powder
- 1 tablespoon paprika
- 1/2 teaspoon ground black pepper
Cooking
- 2 tablespoons vegetable oil
- 3 cups beef broth
- 1 1/2 cups water
- 2 star anise pods
- 2 carrots, peeled and cut into large chunks
- 1 small yellow onion, chopped
- 2 tablespoons tomato paste
- 1 cinnamon stick
- Salt to taste
To Serve
- Rice noodles or French bread
- Chopped cilantro
- Chopped Thai basil
- Lime wedges
Instructions
- Marinate the Beef: In a large bowl, combine the beef cubes with lemongrass, garlic, ginger, shallots, fish sauce, soy sauce, sugar, five-spice powder, paprika, and black pepper. Mix thoroughly to coat the beef evenly. Cover and marinate for at least 1 hour, preferably overnight in the refrigerator for maximum flavor penetration.
- Brown the Beef: Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Working in batches, brown the marinated beef cubes on all sides to develop a deep flavor. Remove each batch and set aside once browned to avoid overcrowding the pot.
- Sauté Tomato Paste: In the same pot, add the tomato paste and sauté it for about 1 minute until fragrant. This step enhances the stew’s rich color and taste.
- Simmer the Stew: Return the browned beef to the pot along with the chopped onion, star anise, cinnamon stick, beef broth, and water. Stir well and bring the mixture to a boil. Reduce the heat to a gentle simmer, uncovered, and cook for 1.5 to 2 hours until the beef is tender and flavorful.
- Add Carrots: About 30 minutes before the stew is done, add the peeled and chunked carrots to the pot. This timing allows the carrots to become tender but retain some texture.
- Adjust Seasoning: Skim off any excess fat from the surface if necessary. Taste the broth and add salt as needed to balance the flavors perfectly.
- Serve: Serve the Bò Kho hot over rice noodles or with crusty French bread. Garnish with chopped cilantro, Thai basil, and lime wedges to brighten the dish and add fresh herbal notes.
Notes
- For a spicier variation, add Thai bird’s eye chilies or a splash of chili oil during cooking or as a condiment.
- To make this recipe gluten-free, substitute tamari for soy sauce and ensure the rice noodles are gluten-free.
- This stew develops deeper, more complex flavors if made a day ahead and reheated before serving.
