Vietnamese·non-vegetarian·medium

Bò Kho (Vietnamese Beef Stew with Lemongrass and Star Anise)

Name: Bò Kho (Vietnamese Beef Stew with Lemongrass and Star Anise)
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 1 kg beef chuck or brisket, cut into 4cm cubes; 4 stalks lemongrass stalks, bruised and cut into 5cm lengths; 3 whole star anise; 1 stick cinnamon stick; 40 g fresh ginger, sliced; 6 cloves garlic cloves, minced; 2 large shallots, thinly sliced; 2 tbsp tomato paste; 2 medium fresh tomatoes, quartered; 500 ml coconut water (unsweetened); 1 L beef broth; 3 tbsp fish sauce; 1 tbsp brown sugar; 1 tsp five-spice powder; 1 tsp chili flakes (or 2 fresh bird’s eye chilies); to taste salt and black pepper; 2 tbsp cooking oil; 1 cup fresh herbs (Thai basil, cilantro); 4 wedges lime wedges; 500 g thick rice noodles (or French baguette)

There are certain bowls that feel like a hug, and this Bò Kho is exactly that—a deeply aromatic Vietnamese beef stew that simmers low and slow until the meat is fall-apart tender and the broth is a shimmering, rich mahogany. You’ll be lured in by the fragrance of lemongrass, star anise, and ginger as they meld with caramelized beef and a whisper of five-spice. The broth has a subtle tomato tang and a gentle heat from chili, balanced with the sweetness of coconut water. Served over thick rice noodles or with a crusty baguette for dunking, every spoonful is comfort. This isn’t just a stew; it’s a journey through Hanoi’s bustling street corners and Saigon’s cozy alleyways. You’ll want to make it on a rainy Sunday, let the aromas fill your kitchen, and then eat it slowly, savoring each tender bite.

150 min(prep 30 + cook 120)

6 servings

520 kcal

Ingredients

beef chuck or brisket, cut into 4cm cubes1 kg
lemongrass stalks, bruised and cut into 5cm lengths4 stalks
star anise3 whole
cinnamon stick1 stick
fresh ginger, sliced40 g
garlic cloves, minced6 cloves
shallots, thinly sliced2 large
tomato paste2 tbsp
fresh tomatoes, quartered2 medium
coconut water (unsweetened)500 ml
beef broth1 L
fish sauce3 tbsp
brown sugar1 tbsp
five-spice powder1 tsp
chili flakes (or 2 fresh bird’s eye chilies)1 tsp
salt and black pepperto taste
cooking oil2 tbsp
fresh herbs (Thai basil, cilantro)1 cup
lime wedges4 wedges
thick rice noodles (or French baguette)500 g

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Pat the beef cubes dry and season generously with salt, pepper, and the five-spice powder. Let it rest while you prepare the aromatics.
2
In a large heavy-bottomed pot, heat oil over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 4–5 minutes per batch. Transfer to a plate.
3
Reduce heat to medium. Add shallots, garlic, ginger, lemongrass, star anise, and cinnamon. Stir for 2 minutes until fragrant. Add tomato paste and cook for another minute, stirring continuously.
4
Pour in 200 ml of the beef broth and scrape up any browned bits from the bottom. Add the seared beef back, along with the quartered tomatoes, coconut water, remaining broth, fish sauce, brown sugar, and chili flakes. Bring to a boil.
5
Reduce heat to low, partially cover, and simmer gently for 1.5–2 hours, until the beef is fork-tender. Stir occasionally and skim any surface fat. Taste and adjust seasoning with more fish sauce or sugar as needed.
6
While the stew simmers, cook the thick rice noodles according to package directions, or slice and toast a baguette. Divide noodles (or bread) into serving bowls.
7
Ladle the steaming Bò Kho over the noodles. Top with fresh herbs and squeeze a lime wedge over each bowl. Serve immediately, with extra chili on the side if you like heat.

#vietnamese #beef-stew #comfort-food #authentic-asian

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