Bò Kho

Nutrition · per serving

Steps

1. 1

   Prep everything first: cut the beef into even 3 cm cubes for uniform braising; finely chop the lemongrass tender cores, mince the garlic and ginger, slice the chili, chop the tomato, and cut the carrots into thick rounds. Keeping the carrot pieces fairly large helps them hold their shape during simmering.

   500 g beef chuck, cut into 3 cm cubes2 stalks lemongrass stalks, tender inner part finely chopped4 cloves garlic cloves, minced15 g ginger, finely minced1 small red chili, sliced150 g tomato, finely chopped200 g carrots, cut into thick rounds
2. 2

   In a bowl, combine the beef with the chopped lemongrass, half of the garlic, the ginger, fish sauce, black pepper, and sea salt. Toss well and let it sit for 10 minutes while you heat the pot. This short marinade seasons the meat surface quickly and helps build a more fragrant broth within the 60-minute timeframe.

   500 g beef chuck, cut into 3 cm cubes2 stalks lemongrass stalks, tender inner part finely chopped4 cloves garlic cloves, minced15 g ginger, finely minced20 ml fish sauce1/2 tsp black pepper1/2 tsp sea salt
3. 3

   Heat a heavy pot over medium-high heat and add the coconut oil or beef tallow. Brown the beef in a single layer for 4-5 minutes, turning to color several sides; work in batches if needed so the meat sears rather than steams. Remove the beef once lightly browned, not fully cooked.

   15 g coconut oil or beef tallow500 g beef chuck, cut into 3 cm cubes
4. 4

   Lower the heat to medium. Add the remaining garlic and the sliced chili to the same pot and stir for about 30 seconds until fragrant. Add the chopped tomato and tomato paste, then cook for 2-3 minutes, scraping the bottom of the pot to dissolve the browned bits; this gives the stew its deep savory base.

   4 cloves garlic cloves, minced1 small red chili, sliced150 g tomato, finely chopped20 g tomato paste
5. 5

   Return the beef to the pot. Add the carrots, star anise, cinnamon stick, and water or unsalted beef stock. Bring to a boil, then immediately reduce to a steady gentle simmer. Cover partially and cook for 35 minutes, stirring once or twice. The broth should bubble lazily, not boil hard, so the beef stays tender.

   500 g beef chuck, cut into 3 cm cubes200 g carrots, cut into thick rounds2 whole star anise1 small cinnamon stick700 ml water or unsalted beef stock
6. 6

   Uncover and continue simmering for 8-10 minutes to slightly reduce the broth. The beef should be tender enough to pierce easily with a fork, and the carrots should be soft but not falling apart. Taste and adjust with a few drops more fish sauce or salt if needed.

7. 7

   Turn off the heat, discard the star anise and cinnamon stick if desired for a cleaner finish, then stir in the lime juice. Let the stew rest for 5 minutes before serving so the broth settles and the flavors round out.

   10 ml lime juice2 whole star anise1 small cinnamon stick
8. 8

   Ladle the Bò Kho into warm bowls and top with chopped cilantro and spring onion. Serve hot on its own for a paleo meal, or alongside extra lime if you like a brighter finish.

   10 g fresh cilantro, chopped1 stalk spring onion, thinly sliced

Origin & History

Bò Kho is a beloved Vietnamese braised beef stew, often enjoyed with bread, noodles, or on its own as a deeply aromatic meal. Its flavor reflects Vietnamese use of lemongrass and fish sauce layered with warm spices such as star anise and cinnamon, showing both local taste and historical culinary exchange. Home cooks across Vietnam prepare it in slightly different ways, with variations in thickness, heat, and serving style.