Bo Kho (Vietnamese Beef Stew)
Bo Kho (Vietnamese Beef Stew)
Ingredients
For the Beef Stew
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 6 garlic, cloves, minced
- 2 tablespoons ginger, freshly grated
- 2 stalks lemongrass, outer layers removed, bruised and cut into 3-inch pieces
- 3 star anise
- 1 cinnamon stick, 3-inch piece
- 1 teaspoon five-spice powder
- 1 teaspoon annatto seeds
- 2 tablespoons vegetable oil
- 3 tablespoons tomato paste
- 3 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 6 cups beef broth
- 3 carrots, medium, peeled and cut into 1-inch pieces
- 2 potatoes, large, peeled and cut into 1 1/2-inch cubes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 8 ounces rice vermicelli noodles, cooked according to package directions
- 1/4 cup green onions, chopped, for garnish
- 1/4 cup cilantro, fresh, chopped, for garnish (optional)
Instructions
- 1
In a large bowl, combine the cubed beef with minced garlic, grated ginger, five-spice powder, fish sauce, and sugar. Mix well to coat the beef evenly. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes.
⏱️ 15 min
- 2
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the annatto seeds and cook for 1-2 minutes, stirring occasionally, until the oil turns a vibrant reddish-orange color. Remove and discard the annatto seeds, leaving the colored oil in the pot.
⏱️ 3 min
- 3
Add the marinated beef to the pot in a single layer, working in batches if necessary to avoid overcrowding. Sear the beef on all sides until browned, about 5-7 minutes per batch. Remove the browned beef and set aside.
⏱️ 15 min
- 4
To the same pot, add 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
- 5
Return the browned beef to the pot. Add the bruised lemongrass stalks, star anise, and cinnamon stick. Pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the beef is tender.
⏱️ 60 min
- 6
After 1 hour, add the carrots and potatoes to the pot. Continue to simmer, covered, for another 45-60 minutes, or until the vegetables are tender and the beef is fork-tender. Stir occasionally to prevent sticking.
⏱️ 60 min
- 7
Remove and discard the lemongrass stalks, star anise, and cinnamon stick from the stew. Taste and adjust seasoning with salt and black pepper as needed.
⏱️ 2 min
- 8
While the stew is simmering, prepare the rice vermicelli noodles according to package directions. Drain well.
⏱️ 10 min
- 9
To serve, place a portion of cooked rice vermicelli noodles in a bowl. Ladle the hot Bo Kho stew, with plenty of beef, carrots, and potatoes, over the noodles. Garnish with chopped green onions and fresh cilantro (if using). Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bo Kho (Vietnamese Beef Stew)
For the Beef Stew
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 6 garlic, cloves, minced
- 2 tablespoons ginger, freshly grated
- 2 stalks lemongrass, outer layers removed, bruised and cut into 3-inch pieces
- 3 star anise
- 1 cinnamon stick, 3-inch piece
- 1 teaspoon five-spice powder
- 1 teaspoon annatto seeds
- 2 tablespoons vegetable oil
- 3 tablespoons tomato paste
- 3 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 6 cups beef broth
- 3 carrots, medium, peeled and cut into 1-inch pieces
- 2 potatoes, large, peeled and cut into 1 1/2-inch cubes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 8 ounces rice vermicelli noodles, cooked according to package directions
- 1/4 cup green onions, chopped, for garnish
- 1/4 cup cilantro, fresh, chopped, for garnish (optional)
Instructions
- 1
In a large bowl, combine the cubed beef with minced garlic, grated ginger, five-spice powder, fish sauce, and sugar. Mix well to coat the beef evenly. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes.
⏱️ 15 min - 2
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the annatto seeds and cook for 1-2 minutes, stirring occasionally, until the oil turns a vibrant reddish-orange color. Remove and discard the annatto seeds, leaving the colored oil in the pot.
⏱️ 3 min - 3
Add the marinated beef to the pot in a single layer, working in batches if necessary to avoid overcrowding. Sear the beef on all sides until browned, about 5-7 minutes per batch. Remove the browned beef and set aside.
⏱️ 15 min - 4
To the same pot, add 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 - 5
Return the browned beef to the pot. Add the bruised lemongrass stalks, star anise, and cinnamon stick. Pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the beef is tender.
⏱️ 60 min - 6
After 1 hour, add the carrots and potatoes to the pot. Continue to simmer, covered, for another 45-60 minutes, or until the vegetables are tender and the beef is fork-tender. Stir occasionally to prevent sticking.
⏱️ 60 min - 7
Remove and discard the lemongrass stalks, star anise, and cinnamon stick from the stew. Taste and adjust seasoning with salt and black pepper as needed.
⏱️ 2 min - 8
While the stew is simmering, prepare the rice vermicelli noodles according to package directions. Drain well.
⏱️ 10 min - 9
To serve, place a portion of cooked rice vermicelli noodles in a bowl. Ladle the hot Bo Kho stew, with plenty of beef, carrots, and potatoes, over the noodles. Garnish with chopped green onions and fresh cilantro (if using). Serve immediately.
⏱️ 2 min