Discovering Bo Kho: The Delightful Vietnamese Beef Stew

Bo Kho! If you never had beef stew growing up, but now find yourself obsessed with it, you’re not alone. There is something undeniably captivating about beef stew that draws people in. Maybe it’s the forbidden allure of beef at the dinner table or the irresistible aroma of a simmering stew.

Winter weather with its snowy days often calls for a warm and comforting meal like a slow-simmered soup or stew. Without a childhood recipe for beef stew, trying out a new one seemed like the perfect idea, so why not give bo kho a shot?

Bo kho is a unique Vietnamese version of beef stew. While it includes staple ingredients like beef, onions, carrots, and potatoes, the real flavor magic lies in the seasoning. Lemongrass adds a refreshing kick, while star anise, fennel, and cinnamon bring warmth. Traditionally, annatto seeds give bo kho its vibrant red color, though this recipe skips that for simplicity.

Prepared while snow gently falls outside, this bo kho stew is a comforting delight. After a few hours of simmering and a quick trip to the store for Vietnamese baguettes, savoring this flavorful meal feels like a warm hug on a cold day.

The rich and savory bo kho, with a hint of tomatoes and a blend of spices, pairs perfectly with toasted baguettes. The beef is tender and flavorful, the potatoes add a creamy texture, and a squeeze of lime brightens the dish. It’s not just a meal; it’s a taste of home, offering comfort and satisfaction.

Fun fact: In Da Nang, a city famous for bo kho, locals enjoy stew for breakfast, sometimes combined with an egg. Trying this twist with leftovers can be a heavenly experience.

Bo Kho/Vietnamese Beef Stew

Cook Time: 2.5 hours, Total Time: 3 hours

• 1 lb beef, cubed
• 2 tablespoons flour
• Salt and freshly ground pepper
• Oil for the pan
• 1-inch piece ginger, sliced
• 1 shallot, minced
• 4 cloves garlic, minced
• 4 stalks lemongrass, cut into 4-inch lengths, bruised
• 1 onion, cut into 1-inch pieces
• 1-2 carrots, peeled and cut into 1-2 inch pieces
• 4 small potatoes, peeled and quartered
• 1/4 cup tomato paste
• 4 cups beef stock
• 3 whole star anise
• 1/2 teaspoon fennel seeds
• 3 whole cloves
• 1 bay leaf
• 1 stick cinnamon
• 1 tablespoon sugar, or to taste
• 1-2 tablespoons fish sauce, or to taste

To Serve:

• Sliced green onion
• Sliced jalapeños
• Thai basil
• Cilantro
• Lime wedges
• Lightly toasted baguettes

Pat the beef cubes dry, coat with flour, season, and sear until golden. Set aside. Sauté ginger, shallot, garlic, and lemongrass. Add in vegetables, tomato paste, beef stock, and beef. Simmer gently with spice bundle for 2 hours. Season with fish sauce and sugar. Optional: thicken with roux if desired.