📝 About This Recipe
Bo Kho is a quintessential Vietnamese comfort food that showcases the French influence on Southeast Asian cuisine through its rich, reddish-hued broth and tender braised beef. Infused with a fragrant bouquet of lemongrass, star anise, and cinnamon, this stew balances savory depth with a hint of sweetness and citrus. It is a slow-cooked masterpiece that transforms humble cuts of beef into a melt-in-your-mouth experience, perfect for cozy family gatherings or a sophisticated weekend project.
🥗 Ingredients
The Beef and Marinade
- 2.5 pounds Beef Chuck or Brisket (cut into 1.5-inch cubes; tendon is also a great addition)
- 2 tablespoons Bo Kho Spice Powder (available at Asian markets; contains star anise, cinnamon, clove)
- 2 tablespoons Fish Sauce (high quality, such as Red Boat)
- 1 tablespoon Minced Garlic
- 1 tablespoon Minced Ginger
- 1 tablespoon Brown Sugar (packed)
Aromatics and Braising Liquid
- 3 stalks Lemongrass (bruised and cut into 3-inch lengths)
- 3 whole Star Anise (toasted)
- 1 piece Cinnamon Stick (toasted)
- 3 tablespoons Tomato Paste
- 2 cups Fresh Coconut Water (standard coconut water, not coconut milk)
- 3 cups Beef Broth (low sodium)
- 3 large Carrots (peeled and cut into thick rounds or chunks)
- 2 tablespoons Neutral Oil (canola or grapeseed)
- 2 large Shallots (finely chopped)
Garnish and Serving
- 1 handful Thai Basil (fresh leaves)
- 1/4 cup Cilantro (chopped)
- 3-4 leaves Sawtooth Herb (optional, thinly sliced)
- 1 whole Lime (cut into wedges)
- 1-2 pieces Bird's Eye Chili (sliced for extra heat)
👨🍳 Instructions
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1
In a large mixing bowl, combine the cubed beef with the Bo Kho spice powder, fish sauce, half of the minced garlic, half of the ginger, and brown sugar. Toss well to coat and let marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
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2
Heat 1 tablespoon of oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Sear the beef in batches until browned on all sides. Do not crowd the pan. Remove beef and set aside.
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3
In the same pot, add the remaining tablespoon of oil. Sauté the shallots, remaining garlic, and remaining ginger for 1-2 minutes until fragrant and translucent.
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4
Add the tomato paste to the pot. Stir constantly for 2 minutes to 'cook out' the raw tomato flavor; the paste should darken slightly and become very fragrant.
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5
Return the browned beef and any accumulated juices to the pot. Add the bruised lemongrass stalks, toasted star anise, and cinnamon stick.
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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
Reduce the heat to low, cover with a tight-fitting lid, and simmer gently. Let it braise for about 1.5 to 2 hours. Check occasionally to ensure the liquid hasn't evaporated too much; add a splash of water if needed.
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8
Once the beef is starting to get tender (around the 1.5-hour mark), add the carrot chunks to the pot.
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9
Continue to simmer, covered, for another 30-40 minutes until the carrots are tender and the beef is fork-tender but not falling apart into shreds.
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10
Taste the broth. Adjust seasoning with more fish sauce for saltiness or a pinch of sugar if needed. Remove the lemongrass stalks, cinnamon stick, and star anise before serving.
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11
If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the boiling broth for the last 5 minutes.
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12
Ladle the stew into deep bowls, ensuring everyone gets plenty of beef and carrots. Garnish generously with Thai basil, cilantro, and sliced chilies.
💡 Chef's Tips
For the best texture, use beef with plenty of connective tissue like chuck or shank; the collagen breaks down into a silky sauce. Toasting your whole spices (star anise and cinnamon) in a dry pan for 2 minutes before adding them unlocks essential oils for a more vibrant aroma. Don't skip the coconut water! It provides a natural, subtle sweetness that defines the authentic flavor profile of Southern Vietnamese stews. If the stew tastes too 'thin,' let it sit for 15 minutes after cooking; the flavors settle and the consistency naturally improves. Leftovers are even better the next day as the spices continue to meld and deepen.
🍽️ Serving Suggestions
Serve with a warm, crusty French baguette (Banh Mi) for dipping into the rich broth. Pair with thick rice noodles (Hu Tieu) for a hearty noodle soup variation. Serve over a bed of jasmine rice to soak up every drop of the aromatic sauce. Provide a small side dish of salt, pepper, and lime juice for dipping the beef chunks. Enjoy with a glass of iced Vietnamese lotus tea or a crisp lager to balance the rich spices.