Bò Kho (Vietnamese Lemongrass Beef Stew)
Bò kho is a fragrant Vietnamese beef stew with lemongrass, star anise, cinnamon, annatto, fish sauce, and carrots, served with bánh mì or noodles.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Marinate the beef with minced lemongrass, garlic, fish sauce, sugar, and bò kho spice for at least 1 hour.
- 2
Brown the beef in annatto oil, then add onion, star anise, cinnamon, and bruised lemongrass.
- 3
Add stock to cover and simmer gently until the beef is nearly tender.
- 4
Add carrots and continue cooking until tender while keeping their shape.
- 5
Adjust with fish sauce and sugar, remove whole spices, and serve with herbs, lime, and bánh mì or rice noodles.
Cook notes
Tips
For a thicker stew, simmer uncovered during the last 30 minutes.
Make ahead and let the flavors develop overnight; it tastes even better the next day.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This stew can also be frozen for up to 2 months; reheat thoroughly before serving.
Substitutions
- Use vegetable broth instead of beef broth for a lighter version.
- You can replace the beef chuck with chicken pieces if preferred.
What to Serve With
- French baguette for dipping
- Steamed jasmine rice
- Rice noodles with fresh herbs
Common Mistakes
- Avoid overcrowding the pot when browning the beef; this can lead to steaming instead of browning.
- Don’t rush the simmering time; allowing the beef to cook slowly enhances flavor and tenderness.
Recipe FAQ
Can I use a different cut of beef?
Yes, you can use brisket or round, but chuck is recommended for its tenderness.
What can I serve with this stew?
Traditional options include crusty bread or rice noodles.
Can I make this stew in a slow cooker?
Absolutely! Just brown the beef and onion first, then transfer to a slow cooker with the other ingredients.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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