Bò Kho Vietnamese Beef Stew
Warm your soul with this authentic Bo Kho recipe, a fragrant Vietnamese beef stew featuring melt-in-your-mouth beef shank, lemongrass, and star anise served with a crispy baguette.
Equipment
Ingredients
Beef & Marinade:
- 3.5 lbs beef shank cut into large chunks.
- 2-3 tbsp fermented soybean paste tương hột—optional.
- 3 tbsp chopped lemongrass.
- 5 cloves garlic minced.
- 3 shallots minced.
- 2–3 tbsp Bò Kho spice mix Pyramid brand recommended.
- 2 tbsp fish sauce.
- 1–2 tbsp oil.
Broth:
- 1 carton 1L coconut water.
- 2 tbsp tomato paste.
- 3–4 lemongrass stalks smashed.
- 1 knob ginger cut in half lengthwise.
- 1 small piece rock sugar.
- 2 star anise + 4 cloves tie in a tea bag.
- Chicken bouillon powder & Fish sauce to taste.
- Water enough to cover beef.
- 4 chopped carrots added in the last 15 minutes.
"Noms by Nancy" DIY Bò Kho Spice Mix - If you can't find the Pyramid brand at your local market, you can mix your own:
- 2 tsp Paprika for color and mild warmth.
- 2 tsp Ground Annatto or Turmeric for that iconic orange glow.
- 1 tsp Chinese Five-Spice the flavor foundation.
- 1 tsp Ground Coriander for citrusy brightness.
- 1 tsp Ground Cumin for warm depth.
- 1 tsp Garlic Powder.
- 1 tsp Onion Powder.
- 1/2 tsp Black Pepper.
- 1/2 tsp Chili Powder optional, adjust for heat.
Instructions
- Prep & Marinate: Cut beef shank into large chunks. Combine with soybean paste, chopped lemongrass, garlic, shallots, fish sauce, and spice mix. Toss well and marinate for at least 1 hour, or ideally overnight.
- Sear: Heat oil in a heavy pan. Add beef in a single layer and sear until browned on both sides. Sauté extra shallots and garlic at the end, then transfer to a large pot.
- Build Broth: Add the star anise and cloves in a tea bag. Stir in tomato paste, pour in coconut water, and add enough plain water to cover the beef. Season lightly with chicken bouillon and fish sauce.
- Aromatics: Add smashed lemongrass stalks, ginger, and rock sugar. Bring to a boil, then lower to a gentle simmer.
- Slow Simmer: Cook uncovered for 1.5–2 hours until the beef is tender but still intact. Adjust seasoning with more fish sauce or salt as needed.
- Carrots: Add sliced carrots for the final 15 minutes of cooking.
- Serve: Ladle over rice noodles (Hủ Tiếu Bò Kho) or serve with a crispy baguette. Garnish with green onion, white onion, cilantro, Thai basil, and a squeeze of lime.
Notes
- The Beef Choice: Beef shank is my favorite for the melt-in-your-mouth tendon, but if your kids prefer a more standard texture, beef chuck works beautifully too.
- Instant Pot Update: Yes, you can make this in the Instant Pot! I'll be sharing a dedicated post for that faster method very soon.
- Storage: This stew is even better after 12–24 hours in the fridge as the flavors continue to meld