I made a Bo Kho Recipe that yields ridiculously tender beef and carrots swimming in a deeply fragrant, lightly spiced broth that insists on a crusty baguette.

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I’m obsessed with this Bo Kho Recipe because the Vietnamese Beef Stew flavor hits like nostalgia and spice. I love that braised beef, the way 2 pounds (900 g) beef chuck, cut into 1 1/2 inch cubes becomes shreddable and syrupy.

And the tomato depth from 2 tablespoons tomato paste gives everything that slightly tangy backbone. I adore the punch of warm spices mingling with savory umami.

It’s sloppy, aromatic, and demands a baguette. But mostly I crave that rich, spoonable sauce and big chunks of beef every single week.

No frills, just full flavor. I want seconds each time.

Ingredients

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Beef chuck — hearty protein, rich and fork-tender when it’s slow-cooked.
Vegetable oil — helps brown things, neutral and unobtrusive.
Yellow onion — sweet base, softens into cozy flavor.
Garlic — sharp, savory punch that warms the broth.
Fresh ginger — bright warmth and slight zing.
Tomato paste — adds depth and subtle tang.
Sugar — balances acidity, gives gentle caramel notes.
Fish sauce — salty, umami backbone; use sparingly.
Light soy sauce — salty color and mild savory boost.
Oyster sauce — extra umami, slightly sweet and glossy.
Rice wine — adds a faint fruity lift.
Beef stock — the stew’s soul, rich and comforting.
Carrots — sweet, tender contrast and nice color.
Star anise — licorice hint, warm aroma.
Cinnamon stick — cozy woody warmth.
Cloves — tiny but potent floral spice.
Five spice powder — warm, slightly sweet spice blend.
Black pepper — fresh bite and subtle heat.
Salt — seasons everything, go light because of fish sauce.
Cornstarch slurry — slightly thickens the broth, silky finish.
Cilantro — bright herb freshness, a lively finish.
Thai basil — sweet, peppery lift that’s aromatic.
Scallions — green, crisp garnish and mild onion kick.
Lime wedges — bright acidity to cut richness.
Baguette or rice or noodles — pick your carb, soak up the sauce.

Ingredient Quantities

2 pounds (900 g) beef chuck, cut into 1 1/2 inch cubes

2 tablespoons vegetable oil or neutral oil

1 large yellow onion, sliced

4 garlic cloves, minced or roughly chopped

1 tablespoon fresh ginger, minced

2 tablespoons tomato paste

1 tablespoon sugar (or palm sugar if you got it)

2 tablespoons fish sauce

1 tablespoon light soy sauce

1 tablespoon oyster sauce (optional but nice)

1 to 2 tablespoons rice wine or dry sherry (or shaoxing wine)

3 to 4 cups (720–960 ml) beef stock or water, more if needed

2 large carrots, peeled and cut on the bias into 1 inch pieces

2 whole star anise

1 cinnamon stick (about 2 inches)

3 whole cloves

1 teaspoon Chinese five spice powder

1 teaspoon freshly ground black pepper

Salt to taste (start light because fish sauce is salty)

2 tablespoons cornstarch mixed with 2 tablespoons water (slurry) for slight thickening, optional

Fresh herbs for serving: cilantro and Thai basil (a handful each, roughly chopped)

2 to 3 scallions, thinly sliced for garnish

1 lime, cut into wedges for serving

Baguette or steamed rice or rice noodles for serving

How to Make this

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1. Pat the beef cubes dry with paper towels, season lightly with salt and the black pepper, then heat the oil in a heavy pot or Dutch oven over medium-high heat until shimmering. Sear the beef in batches so it browns well on all sides, don’t crowd the pan, about 2 to 3 minutes per side. Remove browned beef and set aside.

2. Lower heat to medium, add the sliced onion and a pinch of salt to the same pot and cook until soft and starting to caramelize, about 6 minutes. Add the garlic and minced ginger and stir 30 to 60 seconds until fragrant.

3. Push onions to the side and add the tomato paste. Cook the paste for 1 to 2 minutes, stirring, until it darkens slightly and loses the raw taste.

4. Return the beef to the pot, pour in the rice wine or dry sherry to deglaze, scraping up brown bits from the bottom. Add the fish sauce, light soy sauce, oyster sauce if using, and sprinkle in the sugar and Chinese five spice. Stir to combine.

5. Add the beef stock or water to mostly cover the meat (start with 3 cups and add up to 4 if needed). Drop in the star anise, cinnamon stick and whole cloves. Bring to a gentle boil, then reduce to a low simmer.

6. Cover partially and simmer gently until the beef is fork tender, about
1.5 to 2 hours depending on the cut and size. Check occasionally and skim off any fat or foam. If liquid drops too low, add a little more stock or water.

7. When the beef is nearly tender (about 20 to 30 minutes before done), add the carrots cut on the bias and continue simmering until carrots are soft but not mushy, about 15 to 25 minutes.

8. Taste and adjust seasoning with salt, more fish sauce or a pinch of sugar if it needs balance. If you want a slightly thicker stew, stir together the cornstarch and water slurry, then slowly whisk it into the simmering stew and cook 2 to 3 minutes until it thickens.

9. Remove the cinnamon stick, star anise and cloves before serving. Stir in most of the chopped cilantro and Thai basil if you like them wilted slightly, or reserve for garnish if you prefer them fresh.

10. Serve hot with baguette, steamed rice or rice noodles, garnish with scallions, remaining herbs and lime wedges on the side to squeeze over. Enjoy the fragrant, comforting beef stew.

Equipment Needed

1. Heavy pot or Dutch oven (for searing and simmering the stew)
2. Chef’s knife and cutting board (for cubing beef, slicing onion, carrots, herbs)
3. Tongs or slotted spoon (to turn and remove browned beef)
4. Wooden spoon or heatproof spatula (to stir onions, paste and deglaze)
5. Measuring cups and spoons (for stock, sauces, spices)
6. Small bowl and whisk or fork (to mix the cornstarch slurry)
7. Paper towels (to pat beef dry)
8. Ladle and serving spoon (to skim fat and serve)

FAQ

Q: Can I use a different cut of beef?

A: Yes. Chuck is best because it's fatty and gets tender, but you can use brisket or short ribs. If you pick leaner cuts like round, they can get tough unless you cook them low and long.

Q: How long should I simmer the stew?

A: Simmer until the beef is fork tender, usually 1.5 to 2 hours on the stovetop, or 2 to 3 hours in a low oven at 325 F. If you use a pressure cooker, about 35 to 45 minutes. Check after the minimum time and keep going if it’s still chewy.

Q: Can I make this ahead and reheat?

A: Absolutely. It actually tastes better the next day after the flavors meld. Cool, refrigerate up to 3 days, or freeze for 2 to 3 months. Reheat gently on low so the meat stays tender. Add a little water or stock if it looks too thick.

Q: My stew is too thin, how do I thicken it?

A: Use the optional cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) and stir it in at the end, bringing the pot to a low simmer until it thickens. You can also reduce the liquid by simmering uncovered for 10 to 20 minutes.

Q: How spicy is this and can I make it spicier?

A: The base recipe is mild, warm with aromatics, not spicy. To add heat, toss in sliced fresh chilies, a spoon of chili paste, or some crushed red pepper while simmering. Add little by little so you don’t overdo it.

Q: What should I serve it with?

A: Classic is a crusty baguette for dipping or rice/noodles. Steamed rice or rice noodles both work great. Don’t forget the herbs, lime, and scallions to brighten each bowl.

Bo Kho (Vietnamese Beef Stew) Recipe Substitutions and Variations

Beef chuck: if you cant get chuck try brisket (more marbling, great when slow cooked), short ribs (super rich but fatty so trim a bit), or stew meat from the shoulder — all give that tender, shreddable beef.
Fish sauce: use light soy sauce plus a squeeze of lime or a pinch of salt to mimic saltiness and umami; or use tamari for gluten free, or anchovy paste dissolved in water if you want the same savory boost.
Rice wine / dry sherry: use dry white wine, apple juice diluted with a splash of vinegar, or sake; if none of those work, skip it and add a tablespoon of extra soy sauce and a little acidity (lime or vinegar) later.
Cornstarch slurry: swap with arrowroot powder mixed with cold water for a clearer glaze, plain flour mixed with water and simmered longer to cook out the raw taste, or just simmer longer to reduce and thicken naturally.

Pro Tips

1) Brown in batches and get some crust. If you crowd the pan the meat will steam not sear, so do smaller batches and don’t rush. Also wipe the pot between batches if there’s a lot of burnt bits or fat, you want clean fond to build flavor.

2) Toast the tomato paste and spices a little. Cook the paste until it darkens and smells richer, and give the star anise or five spice a quick toast in the dry pan or in the pot before adding liquid. It makes the stew taste deeper, not just salty.

3) Control the salt with the fish sauce. Fish sauce is sneaky salty, so start light, simmer, then adjust at the end. If it feels flat a tiny pinch of sugar brightens it, and a squeeze of lime right before serving wakes everything up.

4) Tenderness is king, but check for doneness the right way. Probe with a fork at the thickest piece, not just one side. If it’s close but not quite tender, cover and keep it at a very gentle simmer, adding a little stock if liquid gets low. Rest it off heat for 10 minutes before serving so juices redistribute.

Bo Kho (Vietnamese Beef Stew) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made a Bo Kho Recipe that yields ridiculously tender beef and carrots swimming in a deeply fragrant, lightly spiced broth that insists on a crusty baguette.

Servings

servings

Calories

490

kcal

Equipment: 1. Heavy pot or Dutch oven (for searing and simmering the stew)
2. Chef’s knife and cutting board (for cubing beef, slicing onion, carrots, herbs)
3. Tongs or slotted spoon (to turn and remove browned beef)
4. Wooden spoon or heatproof spatula (to stir onions, paste and deglaze)
5. Measuring cups and spoons (for stock, sauces, spices)
6. Small bowl and whisk or fork (to mix the cornstarch slurry)
7. Paper towels (to pat beef dry)
8. Ladle and serving spoon (to skim fat and serve)

Ingredients

2 pounds (900 g) beef chuck, cut into 1 1/2 inch cubes
2 tablespoons vegetable oil or neutral oil
1 large yellow onion, sliced
4 garlic cloves, minced or roughly chopped
1 tablespoon fresh ginger, minced
2 tablespoons tomato paste
1 tablespoon sugar (or palm sugar if you got it)
2 tablespoons fish sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce (optional but nice)
1 to 2 tablespoons rice wine or dry sherry (or shaoxing wine)
3 to 4 cups (720–960 ml) beef stock or water, more if needed
2 large carrots, peeled and cut on the bias into 1 inch pieces
2 whole star anise
1 cinnamon stick (about 2 inches)
3 whole cloves
1 teaspoon Chinese five spice powder
1 teaspoon freshly ground black pepper
Salt to taste (start light because fish sauce is salty)
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry) for slight thickening, optional
Fresh herbs for serving: cilantro and Thai basil (a handful each, roughly chopped)
2 to 3 scallions, thinly sliced for garnish
1 lime, cut into wedges for serving
Baguette or steamed rice or rice noodles for serving

Directions

Pat the beef cubes dry with paper towels, season lightly with salt and the black pepper, then heat the oil in a heavy pot or Dutch oven over medium-high heat until shimmering. Sear the beef in batches so it browns well on all sides, don't crowd the pan, about 2 to 3 minutes per side. Remove browned beef and set aside.
Lower heat to medium, add the sliced onion and a pinch of salt to the same pot and cook until soft and starting to caramelize, about 6 minutes. Add the garlic and minced ginger and stir 30 to 60 seconds until fragrant.
Push onions to the side and add the tomato paste. Cook the paste for 1 to 2 minutes, stirring, until it darkens slightly and loses the raw taste.
Return the beef to the pot, pour in the rice wine or dry sherry to deglaze, scraping up brown bits from the bottom. Add the fish sauce, light soy sauce, oyster sauce if using, and sprinkle in the sugar and Chinese five spice. Stir to combine.
Add the beef stock or water to mostly cover the meat (start with 3 cups and add up to 4 if needed). Drop in the star anise, cinnamon stick and whole cloves. Bring to a gentle boil, then reduce to a low simmer.
Cover partially and simmer gently until the beef is fork tender, about
5 to 2 hours depending on the cut and size. Check occasionally and skim off any fat or foam. If liquid drops too low, add a little more stock or water.
When the beef is nearly tender (about 20 to 30 minutes before done), add the carrots cut on the bias and continue simmering until carrots are soft but not mushy, about 15 to 25 minutes.
Taste and adjust seasoning with salt, more fish sauce or a pinch of sugar if it needs balance. If you want a slightly thicker stew, stir together the cornstarch and water slurry, then slowly whisk it into the simmering stew and cook 2 to 3 minutes until it thickens.
Remove the cinnamon stick, star anise and cloves before serving. Stir in most of the chopped cilantro and Thai basil if you like them wilted slightly, or reserve for garnish if you prefer them fresh.
Serve hot with baguette, steamed rice or rice noodles, garnish with scallions, remaining herbs and lime wedges on the side to squeeze over. Enjoy the fragrant, comforting beef stew.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.