📝 About This Recipe
Bo Kho is the ultimate expression of French-Vietnamese fusion, marrying the slow-braising techniques of a French beef bourguignon with the vibrant, sun-drenched aromatics of Southeast Asia. This deeply comforting stew features tender chunks of beef bathed in a rich, star anise and lemongrass-scented tomato broth. It is a masterpiece of balance—savory, slightly sweet, and hauntingly fragrant—that perfectly captures the culinary history of Vietnam.
🥗 Ingredients
The Beef & Marinade
- 2.5 pounds Beef Chuck Roast or Brisket (cut into 1.5-inch cubes)
- 2 tablespoons Bo Kho Spice Powder (contains star anise, cinnamon, cloves)
- 2 tablespoons Fish Sauce (Nuoc Mam) (high quality)
- 1 tablespoon Minced Garlic
- 1 tablespoon Minced Ginger
- 1 tablespoon Brown Sugar (packed)
The Aromatics & Base
- 3 stalks Lemongrass Stalks (bruised and cut into 3-inch lengths)
- 4 pieces Star Anise (whole)
- 1 piece Cinnamon Stick (3 inches long)
- 3 tablespoons Tomato Paste
- 2 cups Coconut Water (fresh or canned (not milk))
- 3 cups Beef Broth (low sodium)
- 2 tablespoons Neutral Oil (grapeseed or vegetable oil)
Vegetables & Finishing
- 3 large Carrots (peeled and cut into thick chunks)
- 1 medium Yellow Onion (cut into thick wedges)
- 1 handful Thai Basil (for garnish)
- 1/4 cup Cilantro (chopped for garnish)
- 1 Lime (cut into wedges)
👨🍳 Instructions
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1
In a large mixing bowl, combine the beef cubes with the Bo Kho spice powder, fish sauce, minced garlic, ginger, and brown sugar. Toss well to coat every piece and let it marinate for at least 30 minutes, or overnight in the fridge for maximum flavor depth.
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2
Heat 1 tablespoon of oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides; do not crowd the pan. Remove the beef and set aside.
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3
Lower the heat to medium. Add the remaining tablespoon of oil if the pan is dry. Add the tomato paste and cook for 2 minutes, stirring constantly, until it turns a dark rust color and smells sweet.
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4
Add the star anise, cinnamon stick, and bruised lemongrass stalks to the pot. Sauté for 1 minute until the fragrance fills your kitchen.
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5
Return the seared beef and any accumulated juices to the pot. Stir to coat the beef in the aromatic tomato base.
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6
Pour in the coconut water and beef broth. The liquid should just cover the beef. Bring the mixture to a gentle boil.
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7
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer gently. Let it braise for about 1.5 to 2 hours, or until the beef is fork-tender but not falling apart.
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8
Add the carrot chunks and onion wedges to the pot. Continue to simmer, covered, for another 20-25 minutes until the carrots are tender.
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9
Taste the broth. If you prefer a saltier finish, add a splash more fish sauce; if you want it sweeter, add a pinch of sugar. The broth should be thin but intensely flavored.
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10
Discard the lemongrass stalks, cinnamon stick, and star anise before serving to ensure a smooth eating experience.
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11
Ladle the stew into deep bowls, ensuring everyone gets plenty of beef, carrots, and that glorious aromatic broth.
💡 Chef's Tips
For the most authentic flavor, look for 'Bo Kho' seasoning packets in Asian grocers; they contain the specific ratio of annatto and five-spice needed. Don't skip searing the beef; that Maillard reaction is essential for the rich, dark color of the final stew. If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with water and stir it in at the end, though traditionally the broth is light. Using coconut water (not milk) provides a subtle, natural sweetness that balances the salty fish sauce perfectly. Make this a day in advance! Like all stews, the flavors develop and harmonize beautifully after a night in the refrigerator.
🍽️ Serving Suggestions
Serve with a warm, crusty French baguette (Banh Mi) for dipping into the broth—a true nod to its French influence. Pair with thick rice noodles (Pho noodles) for a hearty, noodle-soup style meal. Serve over a bed of jasmine rice to soak up every drop of the fragrant sauce. Always provide a small side dish of salt, pepper, and lime juice mixed together for dipping the beef chunks. Accompany with a cold Vietnamese iced coffee or a crisp Lager to cut through the richness of the stew.