Bo Kho Vietnamese Beef Stew (Printable Version)
Tender beef in fragrant broth with lemongrass, star anise, and carrots
# What You'll Need:
→ Beef
01 - 2 pounds beef chuck or brisket, cut into 2-inch cubes
→ Marinade
02 - 2 tablespoons fish sauce
03 - 1 tablespoon soy sauce
04 - 1 tablespoon sugar
05 - 1 teaspoon ground black pepper
06 - 2 tablespoons minced garlic
07 - 2 tablespoons minced shallots
→ Aromatics & Vegetables
08 - 3 stalks lemongrass, bruised and cut into 4-inch lengths
09 - 2 star anise pods
10 - 1 cinnamon stick
11 - 2 bay leaves
12 - 1 large yellow onion, sliced
13 - 3 carrots, peeled and cut into 2-inch pieces
14 - 3 tablespoons tomato paste
15 - 2 tablespoons vegetable oil
16 - 4 cups beef stock or water
→ Garnish & Serving
17 - Fresh cilantro, chopped
18 - Thai basil leaves
19 - Sliced red chili
20 - Lime wedges
21 - Baguette or cooked rice noodles
# Method:
01 - Combine beef with fish sauce, soy sauce, sugar, black pepper, garlic, and shallots in a large bowl. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator for best flavor.
02 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the marinated beef in batches until browned on all sides. Remove and set aside.
03 - In the same pot, add onions and cook until softened, about 3 minutes. Stir in tomato paste and cook for 1 minute.
04 - Add lemongrass, star anise, cinnamon stick, and bay leaves. Return beef to the pot and toss to coat with aromatics.
05 - Pour in beef stock or water, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
06 - Add carrots and continue to simmer, uncovered, for another 30 to 40 minutes, until beef is fork-tender and sauce is slightly thickened. Skim off excess fat as needed.
07 - Adjust seasoning with extra fish sauce or salt to taste. Remove lemongrass, star anise, cinnamon, and bay leaves before serving. Ladle stew into bowls and garnish with cilantro, Thai basil, and sliced chili. Serve with lime wedges and crusty bread or rice noodles.
# Chef's Tips:
01 -
- The beef becomes impossibly tender, melting apart like it spent hours being pampered
- That aromatic broth is basically liquid gold, worthy of sipping on its own
02 -
- Removing the whole spices before serving prevents anyone from biting into a tough piece of lemongrass or cinnamon bark
- Skimming excess fat off the surface in the final 20 minutes makes for a cleaner, more refined finished dish
03 -
- Using beef broth instead of water creates a more robust base, but water lets the spices shine through more purely
- Toast your star anise and cinnamon briefly in the hot oil before adding other aromatics to wake up their essential oils