Bò Kho (Vietnamese Beef Stew)

Ingredients

• 2 1/2 lb Beef chuck, cut into 1 1/2-inch chunks
• 2 tbsp Fish sauce
• 1 tbsp Light soy sauce
• 1 tbsp Light brown or palm sugar
• 1 tsp Chinese five-spice powder
• 1 tsp Sweet paprika
• 1/2 tsp Freshly ground black pepper
• 4 cloves Garlic cloves, minced
• 2 tbsp Lemongrass, tender portions, very finely minced
• 2 tbsp Neutral oil
• 2 tbsp Tomato paste
• 1 medium Yellow onion, cut into wedges
• 2 stalks Lemongrass stalks, bruised and cut into 4-inch pieces
• 2 whole Whole star anise
• 1 stick Cinnamon stick, approximately 3 inches
• 1-inch piece Fresh ginger, sliced and lightly smashed
• 6 cups Unsalted or low-sodium beef stock or water
• 1 1/2 lb Carrots, peeled and cut into large chunks
• 1 tsp Kosher salt, initially, then adjust carefully
• 1 tbsp Fish sauce, if needed at finishing
• 1 tsp Annatto seeds, optional, for color

Instructions

1. Combine beef with fish sauce, soy sauce, sugar, five-spice, paprika, pepper, garlic, and minced lemongrass.
2. Marinate 30 minutes.
3. Heat oil in a heavy Dutch oven. If using annatto, briefly infuse seeds in warm oil until orange-red, then strain them out.
4. Increase heat to medium-high.
5. Brown beef in batches, approximately 2–3 minutes per major side, until genuinely browned. Do not crowd the pot.
6. Remove beef.
7. Reduce heat to medium.
8. Add tomato paste.
9. Cook approximately 1–2 minutes until slightly darkened.
10. Add onion, bruised lemongrass, and ginger.
11. Cook approximately 2 minutes.
12. Return beef.
13. Add star anise, cinnamon, and stock or water.
14. Bring to a gentle simmer.
15. Partially cover.
16. Simmer approximately 1 hour 30 minutes.
17. Add carrot chunks.
18. Continue simmering approximately 45–60 minutes until beef is very tender, carrots are tender but not disintegrated, and broth is fragrant and slightly richened.
19. Remove lemongrass stalks, star anise, and cinnamon where practical.
20. Taste. Adjust with salt or a modest amount of fish sauce. The broth should remain savory and aromatic rather than becoming aggressively salty.

Chef's Notes

AROMATIC IDENTITY: Bò kho is not meant to taste like conventional American beef stew. The aromatic identity should remain obvious — lemongrass, star anise, cinnamon, fish sauce, warm spice, and tomato. CARROTS: Cut the carrots relatively large so they survive the long simmer. Add carrots later than the beef so they don't disintegrate. ANNATTO: If using annatto seeds for color, briefly infuse them in warm oil until orange-red, then strain them out. Do not leave hard annatto seeds throughout the stew. SERVING: Serve with crusty Vietnamese-style baguette, rice noodles, or steamed rice. Suggested garnishes: fresh cilantro, Thai basil, thinly sliced scallion, lime wedges. Do not imply only one accompaniment is legitimate.

Browse all recipes →

Browse recipe collections →