Bò Kho - Vietnamese Beef Stew

Bò Kho, a hearty and incredibly cozy Vietnamese beef stew, is made by simmering seared bite-sized beef chunks and carrots in an aromatic broth infused with the fish sauce, lemongrass, ginger, star anise, garlic, bay leaf and five-spice until meltingly tender and fall-apart. Marinate overnight for best results. Enjoy the stew as it is, with a crispy banh mi, over rice or noodles.


1.2 kg Chuck roast (or brisket), cut into 4-5 cm chunks 100 g Lemongrass stalks (about 3 stalks), cut into 5-7 cm pieces, and gently smashed with a mallet or heavy saucepan 3 tbsp Fish sauce (more to taste) 1½ tsp Five-spice powder Beef tallow or ghee, to cook 2-3 Onions (I used red one) 50 g Fresh ginger, peeled and finely chopped 4 Medium garlic cloves, peeled and smashed 2-3 tbsp Tomato paste 2-3 Whole star anise 1 Bay leaf ½ tsp Fine sea salt (more to taste) 1 l Beef stock or water 400-600 g Carrots, peeled and cut into 1-inch pieces Coarsely chopped fresh cilantro, mint, or Thai basil (for garnish) Lime, cut into wedges (to serve) Thinly sliced red onions (to serve)

1.2 kg Chuck roast (or brisket), cut into 4-5 cm chunks
100 g Lemongrass stalks (about 3 stalks), cut into 5-7 cm pieces, and gently smashed with a mallet or heavy saucepan
3 tbsp Fish sauce (more to taste)
1½ tsp Five-spice powder
Beef tallow or ghee, to cook
2-3 Onions (I used red one)
50 g Fresh ginger, peeled and finely chopped
4 Medium garlic cloves, peeled and smashed
2-3 tbsp Tomato paste
2-3 Whole star anise
1 Bay leaf
½ tsp Fine sea salt (more to taste)
1 l Beef stock or water
400-600 g Carrots, peeled and cut into 1-inch pieces
Coarsely chopped fresh cilantro, mint, or Thai basil (for garnish)
Lime, cut into wedges (to serve)
Thinly sliced red onions (to serve)

Toss together beef, smashed lemongrass, fish sauce, and five-spice in a large bowl. Let beef marinate at room temperature for at least 30 minutes or overnight.
Heat a large casserole dish over high until very hot. Melt 1 tablespoon beef tallow in the casserole. Remove one-third of beef from marinade, and add to Dutch oven. Cook, stirring often, until lightly browned on 2 to 3 sides, 2 to 3 minutes. Transfer seared beef to a plate. Repeat process twice with 2 tablespoons tallow and remaining beef, reserving marinade in bowl. (If there is excessive browning on bottom of Dutch oven, reduce heat to medium.)
Reduce heat to medium-low. Add chopped onions, ginger, and garlic. Cook, stirring often, until fragrant, 5 minutes. Add in tomato paste, star anise, bay leaf, and salt. Stir to coat the onions, cook for another minute or two.
Return the beef and accumulated juices on plate to the casserole. Stir in reserved beef marinade. Cook, stirring often, until spice-tomato mixture coats beef, about 5 minutes. Stir in beef stock or water and bring to a boil over high. Lower heat and reduce to a simmer. Cook, with the lid ajar, for 1 1/2 hours until beef yields slightly when pierced with a knife.
Add carrots and continue simmering, uncovered, for another 45 minutes, or until the carrots are fork tender and the beef easily falls apart.
Taste and adjust the seasong. Remove and discard lemongrass, star anise, and bay leaf. Divide stew among bowls and sprinkle with cilantro and onion slices.

28 comments:

Tom 25/8/26 13:33: ...a beautiful beef stew indeed!!!
My name is Erika. 25/8/26 14:26: This looks amazing, and I have lemon grass growing, so I will have to try this once the weather cools down a bit. Thanks for sharing Angie.
Frank | Memorie di Angelina 25/8/26 14:56: This looks and sounds amazing, Angie. And very timely too as our weather here is beginning to cool off and we begin to crave hearty comfort foods like this.
DEZMOND 25/8/26 15:26: That little white soup dish is very cute with handles on the sides.
Christine 25/8/26 15:55: Looks sooo good!
Linda's Relaxing Lair 25/8/26 17:34: It looks delicious 😋
Pam 25/8/26 18:00: Flavorful, hearty, and delicious. Perfect for the fall season.
Brian's Home Blog 25/8/26 19:45: The tender and yummy beef sure sounds great!
LoveT. 25/8/26 19:47: That’s sure to taste very aromatic and good.
DeniseinVA 25/8/26 20:48: I'm going to have to show husband this. He introduced me to Vietnamese cuisine 30 years ago. It was Pho Soup so I know he is going to love this one. Thanks Angie!
DVArtist 25/8/26 21:59: The images of your food always look so appealing. More like mouth watering.
Anne in the kitchen 25/8/26 22:16: Looks delicious
J.P. Alexander 26/8/26 00:34: Gracias por la receta. Te mando un beso.
peppylady (Dora) 26/8/26 01:50: Beef is so expensive here.
Food Blogger 26/8/26 07:18: Thanks for this recipe. Looks yummy.
Ruby Rose and the Big Little Angels 3 26/8/26 07:30: This one made my mouth water.
Margaret D 26/8/26 07:47: Looks great and that would be so good for taste and it's also refreshing to see carrots in a meal as I often don't see any at all in many peoples cooking.
Grace 26/8/26 09:29: Un plato muy interesante y desconocido para mi. Lo veo inviable por ciertos ingredientes.
Esto no impide que valore vuestra propuesta. Conocer comidas de diferentes países es parte de la cultura. Gracias Angie!
Te dejo un abrazo!🤗
Gracias siempre!
eileeninmd 26/8/26 11:15: Hello,
The beef stew looks delicious! Take care, enjoy your day!
Garfield 26/8/26 12:52: Vamos comer bem mais uma vez! rsrsrsrs

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Tandy | Lavender and Lime https://tandysinclair.com 26/8/26 14:11: This looks amazing and perfect for the weather we have now.
Federica Simoni 26/8/26 17:22: sembra buonissimo!
Bill 26/8/26 18:24: Looks great, good for the cooler weather coming our way.
Ruby Rose and the Big Little Angels 3 27/8/26 10:22: It looks tremendous.
roentare 27/8/26 10:59: That looks so hearty
Stara vrtlarica 27/8/26 16:25: A great dish, in that way, that's exactly how I prepare beef goulash, but I don't have all those spices, so I use a Mediterranean spice blend from the most famous Croatian spice blend manufacturer as a seasoning for dishes.
David Scott Allen 30/8/26 21:14: I have made a version of this and must say that it is one of our favorite winter comfort dished. I will try your this winter -- but not now when it is 43°C!
Ben | Havocinthekitchen 31/8/26 01:44: I've never heard of bò kho either, Angie, but it looks absolutely delicious! Such a rich and comforting stew.