Bo Kho Vietnamese Beef Stew Recipe

I absolutely adore this Bo Kho recipe because it perfectly blends savory and aromatic flavors, creating a heartwarming dish that feels like a hug in a bowl. Plus, the tender beef brisket and vibrant spices make it a comforting meal that takes me straight to foodie paradise with every bite!

In my cooking journey, I’m enamored with Vietnamese Bo Kho, a richly flavored beef stew. I love how the flavor of tender, braised brisket mingles with the aromatic spices—star anise, cinnamon, and the surprise hit: ginger.

There are no actually “soup” components in a traditional bowl of Bo Kho, yet it is still served with some type of bread, whether a French baguette or a smoother Vietnamese roll, so that you can dunk and savor.

Ingredients

Beef brisket: Protein-rich, delivers intense umami taste.

Fish sauce: Places depth and savory umami; a basic ingredient of Vietnamese cooking.

Lemongrass: Delivers an aroma of citrus, boosts freshness.

Star Anise: Delivers a taste that’s sweet and reminiscent of licorice.

Adds some depth and warmth.

Contribute natural sweetness and vitamins: Carrots.

Cinnamon Stick: Adds intricacy through sweetness, spiciness, and complex flavors.

Ingredient Quantities

• 2 pounds beef brisket, cut into large chunks
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 2 tablespoons tomato paste
• 2 tablespoons annatto oil (optional for color)
• 4 cups beef broth
• 2 stalks lemongrass, white part only, smashed and cut into sections
• 3 star anise pods
• 1 cinnamon stick
• 3 carrots, cut into large chunks
• 2 potatoes, cut into large chunks
• 1 teaspoon salt, or to taste
• 1 teaspoon black pepper
• Fresh cilantro and Thai basil for garnish
• Lime wedges for serving
• Crusty bread or rice noodles for serving

Instructions

1. In a large pot over medium-high heat, warm the vegetable oil. Add the beef brisket, cutting it into chunks, and sear on all sides until browned. Remove the brisket from the pot and set it aside.

2. Within the identical pot, incorporate the onion that has been sliced, the garlic that has been minced, and the ginger that has been minced. Sauté these ingredients until the onions achieve a state of softness and translucency.

3. Add the fish sauce, soy sauce, sugar, tomato paste, and annatto oil (if using) to the mixture. Cook for about 2 minutes until everything thickens slightly.

4. Put the browned beef back into the pot, making sure it is evenly bathed in the sauce.

5. Incorporate the beef broth, sections of lemongrass, star anise, and cinnamon stick. Heat to a boil.

6. Lower the heat, cover, and let it simmer for approximately
1.5 to 2 hours, or until the beef is fork-tender.

7. Place the carrots and the potatoes in the pot. Season with salt and black pepper. Allow the mixture to come to a simmer, and continue cooking for an additional 30 minutes, or until the vegetables yield easily when pierced with a knife.

8. If necessary, adjust the seasoning to taste. Prior to serving, be sure to remove the lemongrass, star anise, and cinnamon stick.

9. Ensure that the Bo Kho is served piping hot, with fresh cilantro and Thai basil as the garnishes.

10. Serve with lime wedges on the side and accompany with either crusty bread or rice noodles. Enjoy!

Equipment Needed

1. Large pot
2. Cutting board
3. Chef’s knife
4. Wooden spoon or spatula
5. Measuring spoons
6. Measuring cups
7. Ladle
8. Bowl (to set aside the seared beef)
9. Tongs
10. Peeler (for carrots and potatoes, if needed)

FAQ

• What cut of beef is best for Bo Kho?Beef brisket is suggested for its balance of fat and tenderness, but you can also use beef chuck or shank.
• Can I make Bo Kho without annatto oil?Indeed, annatto oil is used to impart color to the dish. The stew will turn out delectable without it; however, it may look a tad different from its intended appearance.
• Is there a substitute for lemongrass?If you can’t locate fresh lemongrass, you may use lemongrass paste or lemon zest as an option, but remember, the flavor will be slightly different.
• How can I thicken the stew?You may allow it to simmer uncovered to reduce the broth, or you can add a cornstarch slurry if you prefer a thicker consistency.
• What is the best way to serve Bo Kho?The flavorful broth of Bo Kho is traditionally soaked up with either crusty bread or rice noodles.
• Can I make this recipe in a slow cooker?Indeed, after browning the beef and sautéing the aromatics, everything should be transferred to a slow cooker and cooked on low heat for a duration between 6-8 hours.
• Are there vegetarian alternatives to fish sauce?Soy sauce or tamari, with a dash of mushroom or seaweed extract, can be used to mimic the umami flavor.

Substitutions and Variations

Beef brisket: For a comparable texture, use beef chuck or short ribs.
Fish sauce: Utilize soy sauce or tamari for an altogether different taste.
Soy sauce: Substitute tamari for a gluten-free option, or coconut aminos for a soy-free alternative.
Annatto oil: For coloring, use paprika because its flavor is practically imperceptible.
Lemongrass: If you can’t find it, use a small amount of lemon or lime zest for a citrus note.

Pro Tips

1. Searing the Brisket Make sure the oil is hot before adding the beef brisket to get a good sear. A proper sear locks in the meat’s juices and enhances the overall flavor of the dish. Avoid overcrowding the pot, as this might prevent browning.

2. Lemongrass Prep Smash the lemongrass with the side of a knife before adding it to the pot. This will help release its flavors more effectively into the broth, giving your dish a more pronounced aroma.

3. Flavor Depth Consider toasting the star anise and cinnamon stick in the pot for a minute before adding the liquid ingredients. This will enhance their flavors and add more depth to the dish.

4. Vegetable Consistency Cut the carrots and potatoes into uniform chunks to ensure even cooking. Adding them in the last 30 minutes will ensure they are tender but not mushy.

5. Overnight Steep For an even richer flavor, prepare the dish a day in advance and let it sit in the refrigerator overnight. Reheat gently the next day, allowing the flavors to meld and deepen further.