The recipe for Bò kho: Vietnamese beef stew

The first time I cooked a bò kho, I understood why this dish was so popular: it smells of lemongrass from the first minutes, it simmers quickly, and you get a shiny red-brown sauce, a little spicy, ultra comforting.

It's a Vietnamese beef stew, but with a "Sunday meal" vibe: you take a casserole dish, brown it, deglaze it, and let the aromas do the work.

In my classic version (the one I make all the time), I keep the basics: stewing beef, lemongrass, ginger, garlic, five-spice, fish sauce, tomato, and carrots that become almost candied.

The little extra that makes all the difference is to sear the meat well at the start and let the sauce reduce uncovered at the end: you gain in taste and texture, without complicating the recipe.

In terms of seasonality, carrots and onions are perfect: they add sweetness, a creamy texture, and a lovely richness to the broth. Nutritionally, it's a hearty yet balanced dish: plenty of protein, vegetables, and a low-fat sauce if you use the oil sparingly.

You can serve it like in Vietnam with crusty bread (like a baguette) for dipping, or with rice noodles.

And if you like it a little spicy, a dash of sriracha or a few slices of fresh chili pepper when serving does the trick!

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Vietnamese Bò kho

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: Main courseKitchen: VietnameseDifficulty: AVERAGE

Parts

4

parts

Preparation time

19

minutes

Cooking time

40

minutes

Calories

467

kcal

Total time

59

minutes

A recipe for Vietnamese beef stew flavored with lemongrass and spices, with a slightly sweet tomato sauce and tender carrots. Bò kho is best served piping hot with bread or noodles.

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Ingredients

• 800g of beef chuck (or brisket), cut into 3cm cubes

• 3 carrots (approx. 100g each), cut into large chunks

• 1 large onion (approx. 150 g each), sliced

• 3 garlic cloves, chopped

• 25g of fresh, grated ginger

• 2 lemongrass stalks, finely sliced ​​heart

• 2 tablespoons of neutral oil (approx. 20 g per tsp)

• 2 tablespoons of tomato paste (approx. 30 g per tablespoon)

• 400g ( canned)

• 600 ml of beef (or chicken) stock

• 2 tablespoons of fish sauce (nuoc-mâm)

• 1 tablespoon of sugar (approx. 12 g per tsp)

• 1 teaspoon of five-spice powder

• 1 teaspoon of sweet paprika

• 1 bay leaf

• 1/2 teaspoon of salt (adjust according to the broth and fish sauce)

• Black pepper

• 1 lime (for serving)

• Fresh coriander (optional, for serving)

Preparation steps

• Prepare everything before starting: cut the beef, slice the onion, chop the garlic, grate the ginger, and finely slice the lemongrass heart.
• Heat the casserole dish over high heat with the oil. Sear the beef in two batches, 2 to 3 minutes per side to brown well. Set aside on a plate.
• Reduce heat to medium. Add the onion with a pinch of salt, and sauté for 4 minutes. Add the garlic, ginger, and lemongrass, and stir for 1 minute.
• Add tomato paste, paprika and five-spice powder. "Toast" for 1 minute while stirring.
• Return the beef and its juices to the pot. Add chopped tomatoes, stock, bay leaf, fish sauce, and sugar. Season with pepper. Bring to a simmer.
• Add the carrots. Cover halfway and simmer gently for 28 minutes.
• Remove the lid and continue cooking uncovered for 10 minutes to concentrate the sauce. Taste and adjust.
• Serve piping hot with lime wedges. Fresh coriander is optional.

📊 Nutritional Information

1 serving (approx. 520g)

* RDA = Recommended Daily Allowance

📝 Notes

If your broth recipe is very salty, reduce the amount of salt you add and season the fish sauce at the end. Bò kho is even better reheated: the sauce thickens and the flavors meld together.

💡 Chef's Tips

To achieve tenderness in under an hour, choose a less tough cut suitable for braising (chuck/top round) and cut it into fairly small cubes. The real key to flavor is the browning of the meat and the final reduction, cooked uncovered.

🔄 Variations

• Classic Bò kho: serve with crispy baguette for dipping, or with rice noodles.
• Spicily Bò kho: add 1/2 teaspoon of chili flakes with the spices, or a little chili sauce when serving.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.