Bo Kho (Vietnamese Beef Stew) (2024)

4.99 from 56 votes

Bo kho is a very flavorful Vietnamese stew made by braising beef with a lot of fragrant aromatics such as lemongrass, star anise, and cinnamon. This beef stew originates from Southern Vietnam and the word 'kho' is Vietnamese for braise, since you essentially braise the beef in the aromatics.

One of the biggest reasons why I love Bo Kho is because it is such a versatile dish. It can start out like a stew and be eaten with a Vietnamese baguette or some rice.

Similar to another Vietnamese noodle dish called bun bo hue, it can also be served as a soup with rice noodles by thinning out the stew by adding more beef broth or coconut water to it and adding a few additional splashes of fish sauce.

This Vietnamese stew is actually not very different than your traditional beef stew. The main difference is the wonderful Vietnamese aromatics which add a lot of extra flavors. Instead of using traditional herbs like herb de Provence, thyme, or rosemary, Bo Kho uses star anise, lemongrass, and cinnamon.

The list of ingredients for bo kho is long but don't let it intimidate you as most of the ingredients are part of the marinade. Once you marinate the beef, braising the beef is easy to do, it just requires time.

For the Marinade:

• Beef: The star of this dish, beef gives this stew its hearty, robust flavor. The type of cut you use can affect the cooking time and texture of the meat, so choose according to your preference. For this stew, I like using beef chuck because the meat doesn't get stringy and dry and gets really tender on its own without any tenderizer. Chuck is also known as blade roast. Oxtail is another favorite option as well but it takes a bit longer to cook. See below for ideas of the different types of beef you can use for this stew.
• Kiwi: I use kiwi as a natural meat tenderizer for this stew. If I use chuck or oxtail, I generally will skip putting in the kiwi because those cuts of meat get tender naturally, the longer you cook it. ⚠It's important not to marinate it for more than 24 hours because kiwi is a very strong meat tenderizer, and it may tenderize the meat too much and make it mushy.
• Cola: I use cola as another tenderizer as well. Cola gives the marinade a bit of sweetness as well which lightly sweetens the stew in the end. Don't worry, you don't pour any of the cola marinade into the stew itself, we discard the marinade. It is also the main liquid of the marinade, so if you decide to omit it, add a bit of water in its place.
• Ginger, Garlic, and Onion: These aromatic ingredients are key for building up the flavor profile of the stew. They're roughly chopped and added to the marinade, infusing the beef with their distinctive tastes.
• Chinese Five Spice Powder: This spice gives the meat marinade a nice spiced flavor
• Fish Sauce: Fish sauce is the salt element of the marinade. You can substitute it with soy sauce, but I highly recommend sticking with fish sauce.

For the Stew:

• Lemongrass: I like to use fresh lemongrass stalks for this recipe, so I can easily find and remove them before serving it. If you are using fresh lemongrass, make sure you remove the outer layer and wash off any sand before smashing it to bruise it to release the flavor. You can find fresh lemongrass at your local Asian grocery store in the fridge. If you can't find fresh lemongrass, you can use frozen pre-ground lemongrass as well, but you won't be able to fish out the lemongrass at the end.
• Broth: I like to use beef broth for this recipe. Try to use low sodium broth, so you can control how salty it is with fish sauce and salt in the end.
• Tomato Paste: Tomato paste is the base flavor of this stew. You can put more to keep the stew thicker to eat with rice or dip with Vietnamese baguettes, or you can put a little less with a bit more broth to thin out the stew to eat with noodles.
• Ginger/Garlic/ Onions: These three aromatics are a must in the stew. Do not omit it, it provides a lot of flavor to it.
• Butter: I like to use a bit of butter to help the browning of the beef.
• Shaoxing Cooking Wine: This cooking wine adds another layer of flavor to the stew. If you cannot find it, you can substitute it with dry sherry.
• Cinnamon/Star Anise/Bay Leaves: These three spices are a must. They give the stew another layer of flavor that differentiates the standard stew from a Vietnamese beef stew.
• Fish Sauce: This will give your stew a lot of flavors, as well as give its saltiness. I highly recommend you don't substitute this out.

(Optional) For Transforming into a Noodle Soup:

• Beef Broth: You can add more beef broth to the stew to give it a thinner consistency that’s more like a soup.
• Fish Sauce: Adjust to your liking to find the perfect balance of savory and salty.

For Garnishing:

• White Onion: Onions are essential for adding a touch of sweetness and a lot of flavor to the dish. Make sure to slice them thinly and don't skip this ingredient - it's a game-changer!
• Fresh Basil: Fresh basil brings a refreshing, aromatic note to the dish, cutting through the rich flavors of the stew.
• Lime Wedges: Lime wedges provide a much-needed citrusy tang, balancing out the rich flavors of the stew.
• Crispy Deep Fried Shallots: These add a delightful crunch and a touch of sweetness to the dish, perfectly complementing the tender, braised beef.

The type of beef cut you use in this Bo Kho is important if you want something tender without it being too dry or too stringy.

Here are a few I turn to whenever I make this delicious Vietnamese beef stew, feel free to switch this up and experiment with it! Also keep in mind, that cooking time will also vary depending on what cut of beef you use.

• Beef Shank or Oxtail: I personally found the best cut of beef for this stew was beef shank or oxtail, partially because of all the connective tissues which eventually will melt into the stew giving it a richer and silkier broth. They are also very tender cuts of beef that have a nice chew to them without stringiness. The downside to beef shank and oxtail is that it takes a lot longer to cook.
• Chuck (aka top or bottom blade roast): This is my second favorite meat to use for the recipe. This is a fattier cut of meat which also has a great texture. Chuck is often labeled as a blade roast or a blade pot roast as well.
• Boneless Beef Ribs: This one is more on the expensive side, but the marbling of fats combined with the connective tissues makes this a great cut of beef to use in Bo Kho. The final product when cooked is a very tender and buttery chunk of beef that practically melts in your mouth.
• Beef brisket: I tend to stay away from it since the texture can be a bit stringy and since it is a tougher cut of meat, it takes a very long time to cook.
• Beef Tendon: This is a nice addition to the stew and can thicken it very nicely with its gelatinous texture but it is a very tough piece of meat and I recommend pressure cooking this ahead of time and adding it in the last hour of simmering the stew.

Marinating the Beef

Prepare the Beef: Start by cutting the beef into chunks of about one and a half inches and place them in a large bowl.

Prepare the Marinade: Chop the garlic and onions roughly, slice the ginger into thick matchsticks, and add them to the bowl. Next, add the five-spice, fish sauce, and cola to the mix.

Use Kiwi as a Tenderizer: Peel the kiwi and smash it with a fork before adding it to the bowl. Stir everything well to ensure the beef is well coated with the marinade. Let it marinate overnight in the fridge. If pressed for time, marinate it for at least four hours at room temperature. Don't exceed a marinating time of more than twenty-four hours as the kiwi may over-tenderize the beef, making it mushy.

Drain the Marinade: Remove the marinated beef from the fridge and drain the liquid. Discard the onions, garlic, and ginger.

Prepare the Aromatics: Let the beef sit at room temperature for an hour. Meanwhile, peel and slice an onion, chop the garlic roughly, and slice the ginger. Chop the carrot into two-inch chunks.

Prepare the Lemongrass: Peel the dried outer layer of the lemongrass and cut off the dried tips. Wash it thoroughly to remove any sand. Cut it into two to three-inch chunks and smash it with a rolling pin or the blunt back of a knife to release the oils.

Heat the Pot: Heat a large heavy-bottomed pot or a dutch oven over medium heat. Add a bit of oil and one to two tablespoons of butter.

Brown the Beef: Add the beef one piece at a time, taking care not to crowd the pot. Brown the beef in batches. Keep in mind that the beef browns better if you touch it less, it gives it a chance to form a crust.

Add the Ingredients: Once all the beef has browned, add it back to the pot along with the chopped onions, garlic, ginger, lemongrass, cinnamon stick, and star anise. Toast these with the meat for about five minutes.

Add the Liquids: Add in the tomato paste and stir well. Cook for another two to three minutes before adding the cooking wine, beef broth, and bay leaves. Gently scrape the bottom of the pan if there are brown bits stuck to the bottom (this is where a ton of flavor is).

Let it Simmer: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for two and a half hours. If you are using oxtail or beef shank, you will need to cook it a lot longer, by approximately 1 hour more.

Check for Tenderness: After two and a half hours, stir the stew and check the beef for tenderness. If it’s still tough, continue cooking for another half an hour. If the stew needs more liquid, add more beef broth or water.

Add the Final Touches: Once the beef is tender, add the carrots and continue cooking for another half an hour until the carrots are soft. Add fish sauce to taste, then remove the lemongrass, star anise, and bay leaves before serving.

Optional: Turning It Into A Beef Noodle Soup

Joyce’s Tips For Making the Best Bo Kho

• Choose the Right Cut of Beef: Different cuts of beef will give different textures and flavors to your Bo Kho. If you prefer a richer, gelatinous texture, go for the beef shank or oxtail. However, remember that these cuts will need a longer cooking time.
• Avoid 'Stewing Beef' At The Store: A lot of grocery stores sell generic packs of 'stewing beef', avoid those because they will often result in stringy dry beef. Always opt for chuck, which is also called blade roasts.
• Marinate the Beef Properly: Marinating the beef overnight will allow the flavors to penetrate deeply into the meat. However, be sure not to marinate the meat for more than a day as the kiwi used in the marinade is a strong tenderizer and may make the meat too soft.
• Don't Rush the Browning Process: When browning the beef, make sure not to crowd the pot and give the meat ample time to form a crust. This Millard reaction step is crucial in developing a rich and deep flavor in your Bo Kho.
• Add More Broth to Serve With Noodles: If you prefer a thinner soup-like consistency for your Bo Kho so you can serve it with noodles, feel free to add more beef broth or water during the cooking process. Remember, cooking is all about adjusting to your personal taste so you'll also need to adjust the amount of fish sauce as well!
• Remove Aromatics Before Serving: Before serving your Bo Kho, remember to fish out the lemongrass, star anise, and bay leaves. These aromatics have done their job in flavoring the stew and can be removed for a better eating experience.

This delicious bo kho recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:

• Go Vegetarian: Want to make this dish vegetarian-friendly? Substitute the beef with firm tofu or a mix of hearty vegetables like mushrooms, eggplant, and bell peppers. You'll be surprised at how well these ingredients soak up the rich flavors of the stew.
• Add Some Heat: If you're a fan of spicy food, this variation is a must-try. Add a couple of Thai chilies or a teaspoon of red pepper flakes to the stew while it's simmering. This will give your Bo Kho a nice kick and deepen its flavors.
• Try It With Seafood: For a unique twist on traditional Bo Kho, try using seafood instead of beef. Shrimp, scallops, or even chunks of fish would work well. Just remember to adjust the cooking time as seafood cooks faster than beef.
• Add More Veggies: If you're looking to make this dish even healthier, consider adding more vegetables. Besides carrots, you can add potatoes, peas, or even spinach for an extra nutrition boost.

Frequently Asked Questions

Once the bo kho has cooled down, transfer it into an airtight container. It can be safely stored in the fridge for up to three days.

When you're ready to enjoy your bo kho again, you can reheat it on the stove. Pour the stew into a pot and heat it over medium heat until it's warmed through. Remember to stir occasionally to avoid it from sticking to the pot.

If you're not planning to consume the leftovers within a few days, freezing is a great option. Bo kho freezes well due to the high-fat content from the beef but the texture of the carrots may change. Just make sure to pack it in a freezer-safe container or heavy-duty freezer bag. It can be kept in the freezer for up to three months.

When you're ready to eat your frozen Bo Kho, move it to the fridge and let it thaw overnight. Once it's thawed, you can reheat it on the stove until it's hot and ready to serve.