Bo Kho (Vietnamese Beef Stew)
Bo Kho (Vietnamese Beef Stew)
Ingredients
For the Beef Marinade
- 1 pound beef chuck, cut into 1 1/2-inch cubes
- 1 pound beef shank, cut into 1 1/2-inch cubes
- 1/2 pound beef tendon, cut into 1-inch pieces (optional)
- 1 packet Vietnamese beef stew spice mix, such as Kim Tu Thap - Pyramid brand 'Gia Vi Nau Bo Kho'
- 1 teaspoon garlic powder
- 1 teaspoon chicken bouillon powder
- 1 tablespoon fish sauce
- 1 teaspoon sugar
For the Annatto Oil
- 1/4 cup vegetable oil
- 1 tablespoon annatto seeds
For the Aromatics
- 3 star anise, whole
- 2 cinnamon sticks, 3-inch pieces
- 2 inches ginger, sliced into 1/4-inch thick pieces
- 2 shallots, halved, or 1/2 red onion, halved
- 2 lemongrass stalks, smashed and cut into 3-inch pieces
- 4 cloves garlic, minced
For the Stew
- 1/4 cup tomato paste
- 4 cups beef broth, such as Swanson brand
- 1 can coconut soda, 12 fluid ounces
- 2 cups carrots, peeled and cut into 1-inch chunks
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 green onions, sliced, for garnish
- 1/4 cup Thai basil, fresh leaves, for garnish
- 2 lime wedges, for serving
- 1 crusty baguette, sliced, for serving
Instructions
- 1
In a large bowl, combine the beef chuck, beef shank, and beef tendon (if using). Add the Vietnamese beef stew spice mix, garlic powder, chicken bouillon powder, fish sauce, and sugar. Mix well to ensure all beef pieces are evenly coated. Cover and let marinate at room temperature while preparing other ingredients, or refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 10 min
- 2
Prepare the annatto oil: In a small saucepan, heat the vegetable oil over medium-low heat. Add the annatto seeds and cook, stirring occasionally, for 3-5 minutes, or until the oil turns a vibrant reddish-orange color. Be careful not to burn the seeds. Strain the oil through a fine-mesh sieve into a small bowl, discarding the seeds. Set aside.
⏱️ 5 min
- 3
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of the annatto oil over medium-high heat. Add the marinated beef in batches, if necessary, to avoid overcrowding the pot. Sear the beef on all sides until browned, about 5-7 minutes per batch. Remove the browned beef and set aside.
⏱️ 15 min
- 4
Reduce the heat to medium. Add the remaining annatto oil to the pot, if needed. Add the star anise, cinnamon sticks, sliced ginger, halved shallots (or red onion), smashed lemongrass, and minced garlic. Sauté for 3-5 minutes, until fragrant and the shallots are softened.
⏱️ 5 min
- 5
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant. This helps to deepen the flavor.
⏱️ 3 min
- 6
Return the browned beef to the pot. Pour in the beef broth and coconut soda. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 1/2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
⏱️ 90 min
- 7
Add the carrots to the pot and continue to simmer, covered, for another 30 minutes, or until the carrots are tender and the stew has thickened slightly. Season with salt and black pepper to taste.
⏱️ 30 min
- 8
Remove the star anise, cinnamon sticks, ginger slices, shallot halves, and lemongrass pieces before serving, if desired, as they have already imparted their flavor.
⏱️ 2 min
- 9
Ladle the Bo Kho into bowls. Garnish with fresh cilantro, sliced green onions, and fresh Thai basil leaves. Serve immediately with warm, crusty baguette slices and lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bo Kho (Vietnamese Beef Stew)
Ingredients
For the Beef Marinade
- 1 pound beef chuck, cut into 1 1/2-inch cubes
- 1 pound beef shank, cut into 1 1/2-inch cubes
- 1/2 pound beef tendon, cut into 1-inch pieces (optional)
- 1 packet Vietnamese beef stew spice mix, such as Kim Tu Thap - Pyramid brand 'Gia Vi Nau Bo Kho'
- 1 teaspoon garlic powder
- 1 teaspoon chicken bouillon powder
- 1 tablespoon fish sauce
- 1 teaspoon sugar
For the Annatto Oil
- 1/4 cup vegetable oil
- 1 tablespoon annatto seeds
For the Aromatics
- 3 star anise, whole
- 2 cinnamon sticks, 3-inch pieces
- 2 inches ginger, sliced into 1/4-inch thick pieces
- 2 shallots, halved, or 1/2 red onion, halved
- 2 lemongrass stalks, smashed and cut into 3-inch pieces
- 4 cloves garlic, minced
For the Stew
- 1/4 cup tomato paste
- 4 cups beef broth, such as Swanson brand
- 1 can coconut soda, 12 fluid ounces
- 2 cups carrots, peeled and cut into 1-inch chunks
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 green onions, sliced, for garnish
- 1/4 cup Thai basil, fresh leaves, for garnish
- 2 lime wedges, for serving
- 1 crusty baguette, sliced, for serving
Instructions
- 1
In a large bowl, combine the beef chuck, beef shank, and beef tendon (if using). Add the Vietnamese beef stew spice mix, garlic powder, chicken bouillon powder, fish sauce, and sugar. Mix well to ensure all beef pieces are evenly coated. Cover and let marinate at room temperature while preparing other ingredients, or refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 10 min - 2
Prepare the annatto oil: In a small saucepan, heat the vegetable oil over medium-low heat. Add the annatto seeds and cook, stirring occasionally, for 3-5 minutes, or until the oil turns a vibrant reddish-orange color. Be careful not to burn the seeds. Strain the oil through a fine-mesh sieve into a small bowl, discarding the seeds. Set aside.
⏱️ 5 min - 3
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of the annatto oil over medium-high heat. Add the marinated beef in batches, if necessary, to avoid overcrowding the pot. Sear the beef on all sides until browned, about 5-7 minutes per batch. Remove the browned beef and set aside.
⏱️ 15 min - 4
Reduce the heat to medium. Add the remaining annatto oil to the pot, if needed. Add the star anise, cinnamon sticks, sliced ginger, halved shallots (or red onion), smashed lemongrass, and minced garlic. Sauté for 3-5 minutes, until fragrant and the shallots are softened.
⏱️ 5 min - 5
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant. This helps to deepen the flavor.
⏱️ 3 min - 6
Return the browned beef to the pot. Pour in the beef broth and coconut soda. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 1/2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
⏱️ 90 min - 7
Add the carrots to the pot and continue to simmer, covered, for another 30 minutes, or until the carrots are tender and the stew has thickened slightly. Season with salt and black pepper to taste.
⏱️ 30 min - 8
Remove the star anise, cinnamon sticks, ginger slices, shallot halves, and lemongrass pieces before serving, if desired, as they have already imparted their flavor.
⏱️ 2 min - 9
Ladle the Bo Kho into bowls. Garnish with fresh cilantro, sliced green onions, and fresh Thai basil leaves. Serve immediately with warm, crusty baguette slices and lime wedges on the side.
⏱️ 5 min