Bò Kho (Vietnamese Beef Stew)

Bò Kho is a fragrant and hearty Vietnamese beef stew known for its rich, aromatic broth infused with lemongrass, star anise, and cinnamon. It combines tender chunks of beef with carrots and optionally potatoes, served with fresh baguette, rice noodles, or steamed rice.

Why You’ll Love This Recipe

Authentic flavors: The perfect balance of aromatic spices and savory beef broth.
Comfort food: Hearty and warming, ideal for chilly days or family meals.
Versatile serving options: Enjoy with baguette, noodles, or rice to suit your preference.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Beef:

2 lbs beef chuck or brisket, cut into chunks
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon cornstarch (optional, for thicker stew)

For the Stew:

2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 stalks lemongrass, cut into 3-inch pieces and smashed
1 tablespoon ginger, grated
2 tablespoons tomato paste
1 teaspoon five-spice powder
2 star anise pods
1 cinnamon stick
1 teaspoon paprika
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon sugar
4 cups beef broth (or water)
2 large carrots, cut into chunks
2 medium potatoes, cut into chunks (optional)
2 tablespoons chopped cilantro (for garnish)

For Serving:

Fresh baguette, rice noodles, or steamed rice
Lime wedges and Thai basil (optional)

directions

Prepare beef: In a bowl, season beef chunks with salt, pepper, and cornstarch (if using). Toss to coat evenly.
Sear beef: Heat oil in a large pot over medium-high heat. Brown beef on all sides, about 3–4 minutes per side. Remove and set aside.
Sauté aromatics: In the same pot, add onion, garlic, lemongrass, and grated ginger. Cook until fragrant and softened.
Add spices and tomato paste: Stir in tomato paste, five-spice powder, star anise, cinnamon stick, and paprika. Cook for 1–2 minutes to release aromas.
Deglaze and simmer: Return beef to pot. Add fish sauce, soy sauce, sugar, and beef broth (or water). Bring to a boil, then reduce heat and simmer covered for 1.5–2 hours until beef is tender.
Add vegetables: Add carrots and potatoes (if using). Continue simmering until vegetables are soft, about 20–30 minutes.
Adjust seasoning: Taste and adjust salt, pepper, or fish sauce as needed.
Serve: Garnish with chopped cilantro. Serve hot with fresh baguette, rice noodles, or steamed rice. Optionally add lime wedges and Thai basil.

Servings and timing

Servings: 6 servings
Prep time: 20 minutes
Cook time: 2–2.5 hours
Total time: Approximately 2.5–3 hours

Variations

Add daikon radish or turnips for extra texture.
Substitute beef with short ribs for richer flavor.
Make it spicier with fresh chili or chili paste.
Use coconut water instead of broth for a sweeter twist.

storage/reheating

Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: Warm gently on stovetop, adding broth if sauce has thickened.
Freeze: Freeze for up to 2 months. Thaw overnight and reheat gently.

FAQs

What cut of beef is best for Bò Kho?

Beef chuck or brisket works best due to their tenderness and marbling after slow cooking.

Can I use frozen beef?

Yes, but thaw completely before cooking for even browning and cooking.

Is lemongrass necessary?

Yes, it adds a signature citrusy aroma. If unavailable, use lemon zest as a substitute.

Can I make this stew in a slow cooker?

Yes, brown beef and sauté aromatics first, then slow cook on low for 6–8 hours.

How spicy is this dish?

Traditionally mild, but you can add fresh chili or chili flakes to increase heat.

What if I don’t have five-spice powder?

Use a mix of ground cinnamon, star anise, cloves, fennel, and pepper as a substitute.

Can I skip the potatoes?

Yes, carrots alone work well, or add other root vegetables.

What bread is traditional to serve with Bò Kho?

Vietnamese baguette (banh mi) is classic, perfect for soaking up the stew.

Can I make this gluten-free?

Yes, use gluten-free soy sauce or tamari and check broth labels.

How do I thicken the stew?

Cornstarch can be added as a slurry near the end of cooking for thicker consistency.

Conclusion

Bò Kho is a rich, aromatic stew that beautifully showcases Vietnamese flavors with tender beef and warming spices. It’s a comforting dish perfect for slow-cooked meals and pairs wonderfully with baguette or noodles. With its deep flavor profile and hearty ingredients, this classic Vietnamese beef stew is sure to become a favorite in your recipe collection.

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