Hearty Vietnamese Beef Stew (Bò Kho) to Warm Your Soul
As the weather cools down, there’s nothing more comforting than a steaming bowl of Vietnamese Beef Stew (Bò Kho). This aromatic, rich dish blends tender beef with fragrant spices and a subtle coconut sweetness—perfect for cozy nights, hearty breakfasts, or family gatherings. Inspired by our readers’ requests, this recipe is a must-try!
Why You’ll Love Bò Kho
Rich & Warming: Packed with bold spices like lemongrass, star anise, and cinnamon.
Versatile: Enjoy with crusty baguettes, rice noodles, or even a fried egg!
Meal Prep Friendly: The flavors deepen overnight, making it even better the next day.
Ingredients
Serves 4-6
For the Beef Marinade
2 lbs (900g) beef brisket, flank, or shank, cut into 1-inch cubes
2 tbsp soy sauce
1 tsp salt (adjust to taste)
1 tsp sugar
1 tsp chicken stock powder
½ tsp black pepper
1 tsp five-spice powder (or Bò Kho seasoning packet)
1 tbsp minced garlic
1 tbsp grated ginger
For the Stew
2 tbsp vegetable oil
1 tbsp minced garlic
3–4 lemongrass stalks, bruised and cut into 3-inch pieces
3 star anise pods
1 cinnamon stick
1.5 cups tomato sauce (or 3 tbsp tomato paste + 1.5 cups water)
1–2 cups coconut juice (fresh or canned)
6 cups water (or beef broth for richer flavor)
3–4 carrots, peeled and cut into 2-inch chunks
Optional Additions
1 tsp oyster sauce (for stir-fried carrots)
Fried shallots, Thai basil, cilantro, or sawtooth herb for garnish
Annatto seed oil (for a vibrant color— see note below )
Instructions
1. Marinate the Beef
1. In a large bowl, mix beef cubes with all marinade ingredients.
2. Massage well, cover, and refrigerate for at least 30 minutes (or overnight for maximum flavor).
2. Build the Aromatics
1. Heat oil in a large pot over medium-high heat.
2. Sauté garlic until fragrant (about 30 seconds), then add lemongrass, star anise, and cinnamon. Stir-fry for another 30 seconds.
3. Cook the Beef
1. Add the marinated beef and brown on all sides (5–7 minutes).
2. Stir in tomato sauce and coconut juice, then add 6 cups of water or beef broth.
3. Pressure Cooker Method: Cook on high pressure for 25 minutes, then allow pressure to release naturally.
4. Add Carrots
1. If using a pressure cooker, return stew to the pot.
2. Add carrots and simmer for 15–20 minutes until tender.
Pro Tip: For extra flavor, stir-fry carrots with garlic, salt, sugar, and oyster sauce before adding.
5. Serve & Enjoy!
1. Ladle the stew into bowls and garnish with fresh herbs, fried shallots, and a sprinkle of black pepper.
2. Serving Ideas:
With a baguette: Dip crusty bread into the rich broth.
With rice noodles: Enjoy as Phở Bò Kho.
With a fried egg: A delicious breakfast option.
Tips & Tricks
For a vibrant color: Add annatto oil—learn how to make it here.
Make it ahead: Store in the fridge for up to 3 days; the flavors only get better!
Vegetarian Option: Swap beef for tofu and mushrooms, using vegetable broth.
Final Thoughts
This Bò Kho recipe is a warm hug in a bowl—deeply flavorful, satisfying, and easy to make. Whether you’re new to Vietnamese cuisine or a seasoned pro, it’s sure to become a favorite.
We’d love to see your creations! Tag us @QuickReciper when you try it.
Stay cozy & happy cooking.
Got questions? Drop them in the comments below!
