Vietnamese Beef Stew (Bò Kho)

I’ve made Vietnamese beef stew (Bò Kho) before from a recipe I found online, but it wasn’t really up to par.  It wasn’t bad, but it wasn’t great.  It was lacking the depth of flavor I’ve become used to with Vietnamese dishes.  So I went searching for a better version, and I think I found a winner!

I originally found this recipe on another blog called I’m Not the Nanny.  Not a commonly-known recipe blog (at least not that I’m aware of), but some of the best recipes I’ve found have been on smaller blogs like this.  The author, herself, is Vietnamese, and this was a dish she ate often as a child.  I had high hopes going in, and it did not disappoint.

The recipe below is adapted from Thien-Kim of I’m Not the Nanny.  Be sure to check out her blog for other Vietnamese dishes, and if you especially enjoy the cuisine, for a guide to Vietnamese pantry essentials!

As always, if you have any questions or suggestions for future videos, please let me know in the comments below.  I’d love to hear from you!

Print Recipe

Vietnamese Beef Stew (Bò Kho)

A hearty beef and veggie stew brimming with Vietnamese flavors and perfect for a cold, winter night.

Course

Main Dish

Cuisine

Soups and Stews, Vietnamese

Prep Time

30 minutes

Cook Time

2 hours

Servings

Ingredients

Marinade

• 3 Tbsp fish sauce
• 3 Tbsp ginger paste
• 2 cloves garlic minced
• 1 1/2 tsp Chinese five-spice powder
• 1 1/2 tsp light brown sugar

Stew

• 2-2 1/2 lbs beef chuck roast fat cap trimmed, cut into large chunks
• 3 Tbsp canola oil
• 1 medium onion chopped
• 3 Tbsp tomato paste
• 1 tsp Chinese five-spice powder
• 1 tsp black pepper ground
• 1 clove garlic minced
• 4-6 3-inch pieces lemongrass
• 2 whole star anise
• 3 cups coconut water
• 3 cups water
• 4 small Russett potatoes chopped into 1-inch pieces
• 4 carrots chopped into 1-inch pieces

For Serving

• 2 Tbsp Thai basil chopped
• 2 Tbsp cilantro chopped
• 1 loaf crusty bread such as a baguette

Course Main Dish Cuisine Soups and Stews, Vietnamese Prep Time 30 minutes Cook Time 2 hours Servings Ingredients Marinade 3 Tbsp fish sauce 3 Tbsp ginger paste 2 cloves garlic minced 1 1/2 tsp Chinese five-spice powder 1 1/2 tsp light brown sugar Stew 2-2 1/2 lbs beef chuck roast fat cap trimmed, cut into large chunks 3 Tbsp canola oil 1 medium onion chopped 3 Tbsp tomato paste 1 tsp Chinese five-spice powder 1 tsp black pepper ground 1 clove garlic minced 4-6 3-inch pieces lemongrass 2 whole star anise 3 cups coconut water 3 cups water 4 small Russett potatoes chopped into 1-inch pieces 4 carrots chopped into 1-inch pieces For Serving 2 Tbsp Thai basil chopped 2 Tbsp cilantro chopped 1 loaf crusty bread such as a baguette

Instructions

1. Toss beef chunks with all marinade ingredients, coating evenly. Set aside to marinate for at least 30 minutes.
2. Heat oil in a large dutch oven over high heat. Working in batches, brown beef on all sides. Transfer beef to a separate bowl and set aside.
3. Lower heat to medium, and add onions. Cook until soft and translucent, while scraping up browned bits from pan.
4. Stir tomato paste into onions, and continue cooking for 5 minutes.
5. Stir in five-spice powder, pepper, garlic, lemongrass, and star anise. Let cook about 5 more minutes, until spices become fragrant and toasted.
6. Return beef and collected juices to pot, and add coconut water and water. Stir well, bring to a boil, cover and reduce to a simmer for an hour.
7. Add potatoes and carrots, return to a simmer, and cook uncovered for 30 minutes.
8. Remove lemongrass and star anise before serving. Garnish with basil and cilantro, and serve with a nice crusty bread such as a baguette.

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