Vietnamese Beef Stew (Bo' Kho) Recipe

Name: Vietnamese Beef Stew (Bo' Kho)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless beef chuck, cut into 1.5 inch cube (weigh after trimming); 1 stalk lemongrass, cut into 2 inch pieces and bruised; 3 tablespoons fish sauce; 1 1/2 teaspoons Chinese five spice powder; 1 1/2 teaspoons brown sugar; 2 1/2 tablespoons minced ginger; 1 bay leaf; 3 tablespoons vegetable oil; 1 medium onion, chopped; 1 cups chopped fresh tomatoes or (14 ounce) can crushed tomatoes; 1/2 teaspoon salt; 1 lb carrot, peeled,cut into 1 inch chunks; 2 star anise; 3 cups water; Thai basil (optional); cilantro (optional)

Servings: persons

2 lbs boneless beef chuck, cut into 1.5 inch cube (weigh after trimming)
1 stalk lemongrass, cut into 2 inch pieces and bruised
3 tablespoons fish sauce
1 1/2 teaspoons Chinese five spice powder
1 1/2 teaspoons brown sugar
2 1/2 tablespoons minced ginger
1 bay leaf
3 tablespoons vegetable oil
1 medium onion, chopped
1 cups chopped fresh tomatoes or (14 ounce) can crushed tomatoes
1/2 teaspoon salt
1 lb carrot, peeled,cut into 1 inch chunks
2 star anise
3 cups water
Thai basil (optional)
cilantro (optional)

1
Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes.
2
Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use.
3
Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes.
4
If sauce is too thick, add a bit of water.
5
Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water.
6
Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes.
7
Add carrots and simmer for another 45 minutes until beef and carrots are tender.
8
Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.
9
Taste great with steam rice or French bread.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lbs boneless beef chuck, cut into 1.5 inch cube (weigh after trimming), 1 stalk lemongrass, cut into 2 inch pieces and bruised, 3 tablespoons fish sauce, 1 1/2 teaspoons Chinese five spice powder, and more.

Yes, Vietnamese Beef Stew (Bo' Kho) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Beef Stew (Bo' Kho)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions