Vietnamese cuisine is a treasure trove of flavors, where each dish tells a story of tradition, culture, and the bountiful natural resources of the region. Among these culinary gems is Bo Kho, a Vietnamese beef stew that is as rich in history as it is in taste. This hearty, comforting dish is a symphony of tender beef, aromatic spices, and vibrant vegetables, simmered to perfection in a savory broth. Bo Kho bridges the gap between a stew and a soup, often enjoyed over rice noodles or with a side of crusty bread, making it a versatile meal for any time of day.
The origins of Bo Kho trace back to the intermingling of French colonial influences with Vietnamese culinary traditions, resulting in a dish that is both familiar and uniquely Vietnamese. It’s a testament to the adaptability and creativity of Vietnamese cooking, incorporating local ingredients like lemongrass, star anise, and fish sauce into a stew that warms the soul.
In this recipe, we’ll explore the authentic flavors and techniques behind making Bo Kho. From the marination process that tenderizes the beef and infuses it with flavor, to the slow simmering that melds the spices and aromatics into a rich, complex broth, each step is a labor of love. Whether you’re a seasoned chef or a curious cook, this Vietnamese beef stew promises a culinary adventure that’s as rewarding to make as it is to eat. Join us as we delve into the heart of Vietnamese cuisine with this beloved, comforting dish.
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A Savory and Aromatic Stew
Bo Kho features succulent chunks of beef slowly simmered in a sauce redolent of lemongrass, garlic, ginger, and warm spices. The beef absorbs these aromatic flavors as it cooks, resulting in a rich, savory broth. Accents of fish sauce, tomato, and chili powder add extra depth and complexity to the stew.
This is comfort food at its finest – simple yet flavorful, and incredibly satisfying. The combination of tender beef, carrots, and broth makes for a soul-warming meal, while the herbs and spices add vibrancy and verve. Bo Kho manages to be hearty and healthful at the same time.
The Significance of Bo Kho
Bo Kho is considered one of Vietnam’s national dishes. This stew likely originated as a hearty, energizing meal for farmers and laborers. The cut of beef used was traditionally tougher and more flavorful than today’s tender cuts.
While recipes vary by region, Bo Kho remains a staple throughout the country. It is commonly served at family meals, special occasions, and some Vietnamese holidays. For many, Bo Kho conjures up fond food memories and connects them to their heritage.
Beyond Vietnam, this aromatic beef stew offers a taste of the unique flavors of Southeast Asian cuisine. Savory, spicy, and herbaceous – Bo Kho represents the best of Vietnamese comfort food. Well worth adding to your recipe rotation if you enjoy exploring new cuisines. Give it a try for a satisfying meal that warms you from the inside out.
Ingredients for Authentic Bo Kho
To make great Bo Kho at home, you’ll need the following ingredients:
- Beef – Chuck roast or brisket work best, cut into 1-2 inch chunks
- Aromatics – These form the flavor base for the stew:
- Lemongrass – 2 to 3 stalks, trimmed and bruised
- Garlic – 3 to 5 tablespoons minced garlic
- Ginger – 1 to 2 tablespoons freshly grated ginger
- Spices – To add warmth, complexity and heat:
- Five-spice powder – 1 teaspoon
- Black pepper – 1/2 to 1 teaspoon ground pepper
- Chili powder – 1/2 to 1 teaspoon (optional for heat)
- Tomato paste – 2 to 3 tablespoons
- Carrots – 2 to 3 large carrots, peeled and cut into chunks
- Fish sauce – 3 tablespoons
- Coconut water – 1 to 2 cups
- Star anise – 2 to 3 whole pieces
- Onion – 1 small onion, sliced
- Soy sauce – 1 to 2 tablespoons
Step-by-Step Cooking Process for Bo Kho
Making authentic Bo Kho is easy once you know the steps:
Marinate the Beef
- In a bowl, combine beef chunks, garlic, ginger, fish sauce, five-spice powder and black pepper.
- Toss to evenly coat the beef.
- Cover and let marinate for 30 minutes to an hour.
Brown the Beef
- Heat oil in a large pot or Dutch oven over high heat.
- Working in batches, add beef and brown on all sides, about 2-3 minutes per batch.
- Remove beef from pot and set aside.
Simmer the Stew
- Lower heat to medium and add aromatics – lemongrass, onion, garlic, ginger. Cook for 2 minutes.
- Add tomato paste and spices. Cook for 1 minute.
- Pour in coconut water and soy sauce. Scrape any browned bits from the bottom of the pot.
- Return beef along with any juices to the pot. Add carrots.
- Bring to a boil, then reduce heat. Simmer partially covered for 1 1/2 to 2 hours.
- Stir in fish sauce, taste and adjust seasoning as needed.
- Add star anise and simmer for 30 minutes longer.
Serving Suggestions
Bo Kho is delicious on its own, but also pairs well with:
- Rice noodles or egg noodles
- Steamed rice
- Fresh herbs like cilantro, basil, mint
- Lime wedges
- Bean sprouts
- Chile and garlic sauce like sriracha
A bowl of Bo Kho with noodles, herbs, and a squeeze of lime makes for a perfectly balanced meal. Adjust garnishes to your taste.
Cooking Time and Yield
Total cooking time is 2 to 2 1/2 hours. This makes 6 to 8 generous servings.
For food safety, refrigerate leftovers within 2 hours. Reheat gently before serving again.
Nutrition
One serving of Bo Kho (made with lean beef) provides:
- Calories: 250
- Protein: 29g
- Fat: 8g
- Carbs: 10g
Storing and Reheating
Bo Kho keeps well for about 4 to 5 days refrigerated. The flavors continue to meld and improve.
To reheat, place desired portions in a pot with a bit of water or broth. Gently simmer until heated through.
Add fresh garnishes just before enjoying again.
Variations
Try these delicious variations:
- Swap beef for chicken, pork, or shrimp
- Use coconut milk instead of coconut water
- Add dried bamboo shoots, mushrooms, or baby bok choy
- Garnish with bean sprouts, Thai basil, cilantro or green onions
- For heat, add sliced chili peppers or extra chili powder
- For extra richness, swirl in peanut butter before serving
Ingredients
- For the Beef:
- 2 - 2 ½ pounds boneless beef chuck or brisket (cut into 1 ½ inch cubes)
- 2 cloves garlic (minced)
- 3 tablespoons ginger (minced)
- 3 - 5 tablespoons fish sauce
- 2 ½ teaspoons five-spice powder
- 1 ½ teaspoons brown sugar (optional)
- For the Broth:
- 3 tablespoons cooking oil
- 1 - 2 stalks lemongrass (cut into 3-inch lengths, tough outer layers removed)
- 2 - 8 cloves garlic (minced)
- 1 onion (thinly sliced)
- 4 tablespoons tomato paste
- 6 - 8 cups water
- 1 - 2 cups coconut water (optional)
- Additional seasonings (depending on the recipe):
- Star anise
- Ground black pepper
- Chili powder (for a spicy version)
- Ground annatto seed (for a reddish hue)
- Paprika
- Salt
- Soy sauce
- Chili oil (for a spicy version)
- Vegetables (optional):
- Carrots (cut into 1-inch pieces)
- Daikon radish (cut into chunks)
- Other:
- Bay leaves (optional)
- Vietnamese beef stew seasoning (substitute with a combination of the above spices)
Instructions
- Marinate the Beef: In a large bowl, combine the cubed beef, minced garlic, minced ginger, fish sauce, five-spice powder, and brown sugar (if using). Toss to coat and marinate for at least 30 minutes, or preferably overnight, in the refrigerator.
- Sauté the Aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add the lemongrass, garlic, and onion. Sauté for 3-5 minutes, or until fragrant and softened.
- Sear the Beef (Optional): Remove the lemongrass stalks (reserve for later). Increase heat to medium-high and sear the beef cubes in batches until browned on all sides. Set browned beef aside.
- Simmer the Broth: Add the tomato paste to the pot with the remaining aromatics and cook for another minute. Pour in water, coconut water (if using), and any additional seasonings like star anise, black pepper, chili powder, or ground annatto seed (depending on your recipe). Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Add Beef and Simmer: Add the marinated beef (and any accumulated juices) and reserved lemongrass stalks back to the pot. Increase heat to medium-low, cover, and simmer for 1-1.5 hours, or until the beef is nearly tender.
- Add Vegetables (Optional): If using vegetables like carrots or daikon radish, add them to the pot and simmer for an additional 15-20 minutes, or until tender-crisp.
- Adjust Seasoning and Thicken (Optional): Taste and adjust seasonings with additional fish sauce, salt, sugar, or chili oil as desired. If you prefer a thicker stew, you can mash a small portion of cooked vegetables and return them to the pot.
- Serve: Turn off heat and discard the lemongrass stalks. Serve Bò Kho hot with steamed rice, crusty bread for dipping, and fresh herbs like cilantro or Thai basil for garnish.
Notes
- Leftovers: Bò Kho tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Slow Cooker Option: You can also make Bò Kho in a slow cooker. Combine all ingredients except vegetables in the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours. Add vegetables during the last hour of cooking.
- Substitutions:
- Beef chuck roast or brisket can be substituted with another stewing cut like flank steak or short ribs.
- If you can't find Vietnamese beef stew seasoning, use a combination of the individual spices listed above.
- Coconut water is optional, but adds a touch of sweetness and depth of flavor.
- Adjust Spice Level: The amount of chili powder or chili oil can be adjusted to your preference.
Nutrition Facts
Vietnamese Beef Stew Recipe
Serves: 4-6
|
Amount Per Serving: 1-2 bowls
|
||
|---|---|---|
| Calories | 400-600 | |
| % Daily Value* | ||
| Total Fat 16g | 24.6% | |
| Saturated Fat 7.4g | 35% | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium High | 0% | |
| Total Carbohydrate 30-40 grams | 10% | |
| Dietary Fiber | 0 | |
| Sugars 8.9g | ||
| Protein 30-40 grams | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me