Best 4 Vietnamese Beef Stew Bo Kho Recipes

Bo kho, a traditional dish in Vietnamese cuisine, is a hearty stew with tender pieces of beef simmered in a flavorful broth. With origins in the southern part of the country, this dish has become a beloved favorite across Vietnam and among food enthusiasts worldwide. The secret to a perfect bowl of bo kho lies in the careful selection of ingredients and the balanced blend of spices, creating a symphony of flavors that tantalize the taste buds. From the rich, aromatic broth infused with the essence of beef, lemongrass, and star anise, to the succulent beef that melts in your mouth, every bite of bo kho promises an unforgettable culinary experience. Join us as we explore the world of bo kho and present you with a collection of the best recipes that will guide you in crafting this delectable dish at home, transporting you to the vibrant streets of Vietnam with every spoonful.

Here are our top 4 tried and tested recipes!

BO KHO (VIETNAMESE BRAISED BEEF STEW)

Bo Kho (Vietnamese Braised Beef Stew) image

Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.

Provided by David Tanis

Categories dinner, meat, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

2 tablespoons Vietnamese fish sauce, such as Red Boat
1 tablespoon brown sugar
2 tablespoons grated fresh ginger
2 teaspoons Chinese 5-spice powder
1/2 teaspoon black pepper
3 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
6 large shallots or 1 medium red onion, thinly sliced
1 cup chopped tomato, fresh or canned
2 tablespoons grated fresh ginger (from a 2-inch piece)
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, tender center only
1 teaspoon kosher salt
1/2 teaspoon annatto powder (optional)
4 star anise pods
1 (2-inch) cinnamon stick, or substitute cassia bark
1 or 2 Serrano or Thai chiles, stem on, split lengthwise
1 1/2 pounds medium carrots, peeled, cut into 2-inch chunks
1/2 cup thinly sliced scallions
1 cup cilantro sprigs, for garnish
1/2 cup mint leaves, for garnish
1/2 cup small basil leaves, preferably Thai, for garnish

Steps:

Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 5 grams, Sodium 1052 milligrams, Sugar 13 grams, TransFat 1 gram

BO KHO: SPICY VIETNAMESE BEEF STEW WITH NOODLES

Bo Kho: Spicy Vietnamese Beef Stew with Noodles image

Bo Kho is a spicy and flavorful Vietnamese beef stew that makes a pretty epic bowl of noodle soup. Bho Kho is a nice change to the usual bowl of pho noodles

Provided by Kaitlin

Categories Beef

Time 3h

Number Of Ingredients 28

Ingredients

2 to 2 ½ pounds boneless beef chuck or brisket ((cut into 1½-inch chunks))
2 cloves garlic ((minced))
3 tablespoons ginger ((minced))
5 tablespoons fish sauce
2½ teaspoons five-spice powder
1½ teaspoons brown sugar
3 tablespoons oil
1 stalk lemongrass ((cut into 3-inch lengths, after removing any tough woody parts))
2 stalks lemongrass ((minced, after removing any tough woody parts))
8 cloves garlic ((minced))
1 onion ((sliced thinly))
4 tablespoons tomato paste
8 cups water
2 cups pure coconut water/juice
2 star anise
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon ground annatto ((optional))
1 tablespoon paprika
8 large carrots ((peeled and cut on the bias into 1½ -inch chunks))
1 teaspoon salt
3 tablespoons soy sauce
3 tablespoons chili oil ((or to taste))
wide rice noodles or egg noodles
¼ cup coarsely chopped fresh cilantro leaves
1/2 cup Thai basil leaves
1/2 cup Thinly sliced raw onion
Lime wedges

Steps:

First marinate the beef. Combine the beef with the garlic, ginger, fish sauce, five-spice powder, and brown sugar until each piece is evenly coated. Marinate for 30 minutes.
Next, heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat. Add the stalks of lemongrass and allow them to infuse the oil for 1 minute. Next, add the minced lemongrass and garlic. Cook for 2 minutes.
Add the onions and cook until translucent. Then add all of the beef to the pot, and brown evenly on all sides. Add the tomato paste.
Stir and cook uncovered for 5 minutes. Add the water, coconut water, star anise, ground black pepper, chili powder, annatto, and paprika. Bring the mixture to a boil, reduce the heat to medium low, and simmer, covered, for 1 hour.
After an hour has passed, add the carrots, salt, soy sauce, and chili oil. Simmer for another 40 minutes.
To serve, remove the large lemongrass stalks and any star anise pods you can fish out. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.
Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side.

Nutrition Facts : Calories 615 kcal, Carbohydrate 65 g, Protein 30 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 88 mg, Sodium 946 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

Bò KHO (VIETNAMESE BEEF STEW)

Bò Kho (Vietnamese Beef Stew) image

An easy to make, mouth-meltingly tender braise loaded with herbs and aromatics, in a broth that will have you going back with more Vietnamese baguette!

Provided by Huy Vu

Categories Dinner Lunch

Time 2h20m

Number Of Ingredients 27

Ingredients

2 lb beef shank (cut into 3/4 - 1" pieces)
tap water
1 tbsp salt
2 tbsp soy sauce
2 tbsp hoisin sauce
2 tsp salt
1 tsp Vietnamese beef stew seasoning
2 tbsp neutral cooking oil
4 cloves garlic (roughly chopped)
1 tsp paprika (optional, for extra color boost)
1 tbsp Vietnamese beef stew seasoning
1 medium onion (quartered)
1.5 tbs fresh ginger (sliced or pounded)
1-2 stalks lemon grass (use ~7" of the aromatic root area, pounded)
2 tbsp tomato paste
2 tbsp dark soy sauce
3-4 pods star anise
4-5 bay leaves
1 can chicken broth (about 2 cups)
6 oz coconut soda, Coke, or Sprite
5 cups filtered water (or enough to barely cover the ingredients)
2-3 carrots (cut into 1" chunks)
6 12" Vietnamese bread loaves
2 sliced jalapenos
1 sliced lemon
salt and pepper
1 bunch Thai basil

Steps:

Clean the meat. Add beef to a large pot and add 1 tbsp salt and enough tap water to barely cover the meat. Bring to a boil on high heat, and once it hits a boil for 30 seconds, kill the heat, drain, and rinse under running water to clean. If you haven't cut the meat into 3/4 - 1" pieces yet, do it now.
Marinate the meat. Add all marinade ingredients to the meat in a covered bowl or a bag for at least two hours, but overnight would be better.
Aromatics. Preheat a large pot on medium high. When hot, add the oil, let it warm a bit, then add all the garlic and stir to slowly saute until it turns light brown. Then add the paprika an stir until it releases its aroma, about 30 seconds.
Broth. Add all broth ingredients to the pot except the carrots. Turn the heat to high until it hits a boil, then reduce heat so it maintains a low boil. Cook until the meat is as tender as you'd like it, about 60-90 minutes. Add carrots towards the final 10 minutes so it softens. Discard the cooked onions and star anise pods.
Serve with accoutrement as shown: tearing fresh Thai basil onto your plate, taking occasional bites of jalapeno, and dipping a few pieces of meat into the salt / pepper / lemon juice side for variety.

Nutrition Facts : Calories 168 kcal, Carbohydrate 10 g, Protein 17 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 2159 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

VIETNAMESE BEEF STEW (BO' KHO)

Vietnamese Beef Stew (Bo' Kho) image

My mom and dad make this dish in the winter a lot. Every time they do, the whole house smells wonderful. One time my mom came to visit me in boarding school in England. She cooked one pot, I ate for a whole week and got on the black list of all Asians in school. It taste good steaming hot with French bread, and also very good in sandwiches. Some ingredients are available at normal grocery stores. You can get star anise and Thai Basil at Asian stores, natural food stores

Provided by Nolita_Food

Categories Stew

Time 3h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs boneless beef chuck, cut into 1.5 inch cube (weigh after trimming)
1 stalk lemongrass, cut into 2 inch pieces and bruised
3 tablespoons fish sauce
1 1/2 teaspoons Chinese five spice powder
1 1/2 teaspoons brown sugar
2 1/2 tablespoons minced ginger
1 bay leaf
3 tablespoons vegetable oil
1 medium onion, chopped
2 cups chopped fresh tomatoes or 1 (14 ounce) can crushed tomatoes
1/2 teaspoon salt
1 lb carrot, peeled,cut into 1 inch chunks
2 star anise
3 cups water
Thai basil (optional)
cilantro (optional)

Steps:

Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes.
Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use.
Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes.
If sauce is too thick, add a bit of water.
Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water.
Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes.
Add carrots and simmer for another 45 minutes until beef and carrots are tender.
Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.
Taste great with steam rice or French bread.

Nutrition Facts : Calories 503.6, Fat 24.6, SaturatedFat 7.7, Cholesterol 149.7, Sodium 1624.9, Carbohydrate 22.2, Fiber 5.2, Sugar 11.2, Protein 51

Tips:

Choose the Right Cut of Beef: Use a chuck roast or brisket for a tender and flavorful stew.

Brown the Beef: Browning the beef before stewing adds depth of flavor and color to the dish.

Use a Good Quality Broth: A flavorful broth is essential for a delicious stew. Use a combination of beef broth and water, or make your own broth using beef bones and vegetables.

Add Aromatics: Aromatics like garlic, onion, and ginger add a lot of flavor to the stew. Sauté them in a little oil before adding the beef.

Use Spices: Spices like star anise, cinnamon, and cloves add a warm and exotic flavor to the stew. Be sure to toast them before using to release their full flavor.

Simmer for a Long Time: Beef stew is a dish that benefits from long, slow cooking. Simmer the stew for at least 2 hours, or until the beef is fall-apart tender.

Add Vegetables: Vegetables like carrots, potatoes, and celery add color and texture to the stew. Add them during the last hour of cooking so they don't overcook.

Serve with Rice or Noodles: Beef stew is traditionally served with rice or noodles. You can also serve it with mashed potatoes or bread.

Conclusion:

Vietnamese beef stew, or bò kho, is a delicious and hearty dish that is perfect for a cold winter day. With its tender beef, flavorful broth, and aromatic spices, it's sure to be a hit with your family and friends. So next time you're looking for a comforting and satisfying meal, give bò kho a try.