Bò Kho (Vietnamese Beef Stew) – Fragrant, Slow-Simmered and Perfect with Baguette

What to expect from Bò Kho 🥘

Bò Kho sits somewhere between a stew and a soup. The aroma is unmistakable: lemongrass, cinnamon, and star anise, balanced by fish sauce and a gentle sweetness. In Vietnam it’s commonly served with baguette (a delicious legacy of French colonial-era baking), but it’s also great with rice noodles or steamed rice.

This recipe aims for a rich, clear broth and beef that turns spoon-tender without falling apart.

Quick overview ⏱️

• Servings: 4–6
• Prep time: 20 minutes (plus optional marinating time)
• Cook time: 1 hour 45 minutes to 2 hours 30 minutes
• Difficulty: Medium (mostly hands-off simmering)

Ingredients 🧂

For the stew

• Beef: 800 g / 1.75 lb beef chuck, shin, or brisket, cut into 3–4 cm (1.5 in) cubes
• 2 tbsp neutral oil
• 1 onion, sliced
• 3–4 garlic cloves, finely chopped
• 2 lemongrass stalks (tender inner parts), thinly sliced and lightly bruised (or tie into knots for easier removal)
• 2–3 star anise
• 1 cinnamon stick
• 2 tbsp tomato paste (or 2 ripe tomatoes, chopped)
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1–2 tbsp sugar (start with 1 tbsp)
• 1–2 tsp chili flakes or 1 fresh chili, sliced (optional)
• 800–1000 ml beef stock (or water)
• 400 ml coconut milk (optional, but adds body and mild sweetness)
• 2 carrots, cut into thick rounds
• Salt, to taste
• Black pepper, to taste

To serve 🍞

• Baguette, rice noodles, or steamed rice
• Fresh herbs: cilantro, Thai basil, or scallions (optional)
• Lime wedges (optional)

Method 🔥

1. Optional marinate (recommended for deeper flavor): In a bowl, toss the beef with half of the garlic, half of the lemongrass, 1 tbsp fish sauce, 1 tbsp sugar, and a pinch of pepper. Rest for 30 minutes (or up to overnight in the fridge).
2. Bloom the aromatics and spices: Heat oil in a heavy pot (Dutch oven works well). Add onion and cook 3–4 minutes until softened. Add remaining garlic and lemongrass, then stir in star anise and cinnamon. Cook 1 minute until very fragrant.
3. Brown the beef: Add beef in batches so it sears rather than steams. Brown on several sides (you don’t need a hard crust, just good color). Return all beef to the pot.
4. Build the base: Stir in tomato paste and cook 1–2 minutes to remove its raw taste. Add fish sauce, soy sauce, chili (if using), and 800 ml stock (plus coconut milk if using). Bring to a gentle boil, then reduce to a low simmer.
5. Slow-simmer: Cover slightly ajar and simmer 1 hour 30 minutes to 2 hours, stirring occasionally. Skim foam or excess fat if needed. Add a splash of water/stock if the liquid drops below the beef.
6. Add carrots at the end: When the beef is nearing tender, add carrots and simmer 20–30 minutes more, until carrots are cooked but not mushy.
7. Adjust seasoning: Taste and adjust with sugar (for roundness), fish sauce (for depth), and salt only if needed. Finish with black pepper.
8. Serve: Ladle into bowls with herbs. Serve hot with baguette, rice noodles, or steamed rice, plus lime on the side if you like a brighter finish.

Tips & variations

• Don’t overcook the carrots: Adding them late keeps them sweet and intact.
• Broth too strong? Add a little hot water or stock and re-balance with a small splash of fish sauce.
• Prefer a thicker stew: Simmer uncovered for the last 15–20 minutes. (Bò Kho is often brothy rather than thick.)
• Make-ahead bonus: Like many stews, it tastes even better the next day as the spices round out.
• Pressure cooker option: Cook beef with aromatics and liquid for about 35–40 minutes on high pressure, then add carrots and simmer on sauté mode (or low pressure for a few minutes) until just tender.

FAQ ❓

Can I make Bò Kho without coconut milk?

Yes. It will be lighter and more savory-forward. Use extra stock and adjust sugar/fish sauce to taste.

Which beef cut works best?

Chuck and shin are ideal because they turn tender while keeping body. Brisket also works well.

How do I store leftovers?

Cool quickly, refrigerate up to 3–4 days, and reheat gently. It also freezes well for about 2–3 months.

Related categories

• Recipes