Authentic Vietnamese Beef Stew (Bò Kho)
This traditional Vietnamese beef stew, known as Bò Kho, is a beloved comfort food that warms the soul. Passed down through generations, this dish is a staple in many Vietnamese households, especially during the winter months when the aroma of simmering spices fills the air. My fondest memories revolve around the rich flavors of this stew, which my parents would prepare, making the entire house smell heavenly. One memorable occasion was when my mom visited me in England, whipping up a batch that lasted me a week as a student. The savory and fragrant beef, paired with tender carrots and a hint of star anise, creates a dish that is best enjoyed steaming hot, complemented by crisp French bread or delightful in a sandwich. While you can find most ingredients at any local grocery store, some special flavors like star anise and Thai basil can be sourced from Asian markets or natural food stores.
4
Servings
475
Calories
16
Ingredients
Ingredients
boneless beef chuck
2 lbs (cut into 1.5-inch cubes, weigh after trimming)
lemongrass
1 stalk (cut into 2-inch pieces and bruised)
fish sauce
3 tablespoons (none)
Chinese five spice powder
1.5 teaspoons (none)
brown sugar
1.5 teaspoons (none)
minced ginger
2.5 tablespoons (none)
bay leaf
1 (none)
vegetable oil
3 tablespoons (none)
onion
1 medium (chopped)
fresh tomatoes or crushed tomatoes
2 cups or 14 ounces (chopped or crushed)
salt
1/2 teaspoon (none)
carrot
1 lb (peeled and cut into 1-inch chunks)
star anise
2 (none)
water
3 cups (none)
Thai basil
optional (none)
cilantro
optional (none)
Instructions
1
In a mixing bowl, combine the beef cubes with lemongrass, fish sauce, Chinese five spice powder, minced ginger, brown sugar, and bay leaf. Mix well and let the beef marinate for at least 30 minutes.
2
In a heavy-bottomed 5-quart pot, heat the vegetable oil over high heat. Once hot, sear the marinated beef cubes quickly until browned on all sides. Remove the beef and set aside, reserving the lemongrass and bay leaf for later.
3
Lower the heat to medium and add the chopped onion to the pot. Sauté until the onion becomes translucent, about 5 minutes. Add in the chopped or crushed tomatoes, cover, and let cook for an additional 12-15 minutes to soften them into a sauce. If the sauce becomes too thick, add a splash of water.
4
Return the seared beef to the pot along with the reserved lemongrass, bay leaf, and star anise. Cook uncovered for 5 minutes to allow the flavors to meld.
5
Pour in 3 cups of water, bring the stew to a boil, then reduce the heat to a simmer. Cover and simmer for approximately 1 hour and 15 minutes, stirring occasionally.
6
Add the carrot chunks and continue to simmer uncovered for another 45 minutes, or until both the beef and carrots are tender.
7
Before serving, remove the bay leaf, lemongrass, and star anise. Serve hot, garnished with fresh cilantro and Thai basil if desired. Pair with steamed rice or crunchy French bread for a delightful meal.
Nutrition Information
20g
Fat
20g
Carbs
37.5g
Protein
3.75g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Bò Kho?
Bò Kho is a traditional Vietnamese beef stew known for its rich flavors, fragrant spices, and tender beef, typically enjoyed as comfort food.
What cut of meat is used for this beef stew?
The recipe calls for 2 lbs of boneless beef chuck, trimmed and cut into 1.5-inch cubes.
How long should the beef marinate?
The beef should marinate for at least 30 minutes in a mixture of lemongrass, fish sauce, spices, ginger, and brown sugar.
What are the primary aromatics used in Bò Kho?
The primary aromatics include lemongrass, star anise, Chinese five spice powder, minced ginger, and bay leaf.
What should I serve with Vietnamese beef stew?
It is best served hot with crisp French bread (baguette), steamed rice, or even as part of a sandwich.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 475 calories.
What is the protein content per serving?
There are 37.5 grams of protein in each serving of this stew.
How do I prepare the lemongrass for this dish?
You should cut the lemongrass into 2-inch pieces and bruise them to release their aromatic oils.
Can I use canned tomatoes?
Yes, you can use either 2 cups of fresh chopped tomatoes or a 14-ounce can of crushed tomatoes.
What is the total simmering time for the beef?
The beef simmers for about 1 hour and 15 minutes initially, followed by another 45 minutes once the carrots are added.
When do I add the carrots?
Add the carrot chunks after the initial 75 minutes of simmering, then cook for another 45 minutes until tender.
Should I remove the whole spices before serving?
Yes, you should remove the bay leaf, lemongrass pieces, and star anise before serving the stew.
What kind of oil is recommended for searing?
The recipe recommends using 3 tablespoons of vegetable oil.
How much fat is in one serving?
There are 20 grams of fat per serving.
How many carbohydrates are in this dish?
There are 20 grams of carbohydrates per serving.
Does this recipe include sugar?
Yes, it uses 1.5 teaspoons of brown sugar to help balance the savory flavors.
What garnishes are suggested for Bò Kho?
Fresh cilantro and Thai basil are highly recommended as garnishes.
Where can I find star anise and Thai basil?
These ingredients can typically be found at Asian markets or natural food stores.
What type of pot is best for cooking this stew?
A heavy-bottomed 5-quart pot is ideal for maintaining even heat throughout the long simmering process.
How much ginger is used?
The recipe calls for 2.5 tablespoons of minced ginger.
Is there salt in this recipe?
Yes, 1/2 teaspoon of salt is added to the stew.
How much water is needed for the broth?
You will need 3 cups of water to create the stew base.
What should I do if the tomato sauce becomes too thick during sautéing?
If the tomato base becomes too thick while cooking, you can add a splash of water to reach the desired consistency.
How much fiber does this dish contain?
There are 3.75 grams of fiber per serving.
What size should the carrots be cut into?
Carrots should be peeled and cut into 1-inch chunks.
What is the first step of the cooking process?
The first step is to marinate the beef cubes with aromatics and spices for at least 30 minutes.
How long do the onions need to sauté?
The onions should be sautéed for about 5 minutes until they become translucent.
Do I cook the stew covered or uncovered?
The stew is simmered covered for the first 75 minutes and then uncovered for the final 45 minutes.
Why is the beef seared on high heat?
Searing the beef on high heat browns the exterior quickly, which helps develop deep flavor in the final stew.