Bò Kho is a rich and aromatic Vietnamese beef stew that highlights the bold flavors of lemongrass, star anise, and 5-spice powder. The beef is slow-simmered until fork-tender, absorbing the fragrant spices and coconut-infused broth. The addition of Thai chilies and chili oil gives this dish a delightful kick, making it an irresistible meal for spice lovers. This comforting dish can be enjoyed in multiple ways served with rice noodles for a hearty soup, paired with steamed rice, or accompanied by crusty bread to soak up the deeply flavorful broth. Whether you’re looking for a warming dinner or a satisfying meal prep option, Bò Kho is the perfect blend of spice, depth, and comfort.
Full Recipe:
Ingredients:
For the Beef & Marinade:
- 3 lbs beef chuck (or short ribs, brisket, beef shank)
- 2 tbsp fish sauce
- 1-2 tbsp Chinese 5-spice powder
- Salt and pepper to taste
For the Stew:
- 3 tbsp vegetable oil
- 1 large yellow onion, chopped
- 2-3 Thai chilies, minced
- 5 cloves garlic, minced
- ¼ cup finely minced lemongrass
- 1 tsp minced ginger
- 3 tbsp tomato paste
- 2 whole star anise pods
- 1 tsp ground annatto
- 4 cups beef stock
- 2 cups coconut water
- 3 large carrots, chopped
- 2 tbsp chili oil
- 2 tbsp soy sauce
- 2 tbsp fish sauce
Garnish:
- Torn Thai basil or fresh chopped herbs
- Spicy chili flakes
Directions:
- Marinate the Beef: Combine fish sauce, 5-spice powder, salt, and pepper. Pour over beef chunks and marinate for at least 30 minutes.
- Brown the Beef: Heat oil in a large pot over medium-high heat. Brown the marinated beef on all sides, then set aside.
- Sauté Aromatics: In the same pot, cook the onion and chilies for 10 minutes until softened. Add garlic and cook for 30 seconds.
- Build the Base: Stir in lemongrass, ginger, tomato paste, star anise, and ground annatto. Mix well.
- Simmer the Stew: Pour in beef stock and coconut water, then return the beef to the pot. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours until tender.
- Add Final Ingredients: Stir in carrots, chili oil, and soy sauce. Cover and simmer for another 30 minutes.
- Finish & Serve: Stir in fish sauce, adjust seasoning, and serve with fresh herbs and chili flakes.
Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
Calories: 599 kcal | Servings: 6
Bò Kho: The Iconic Vietnamese Spicy Beef Stew
Vietnamese cuisine is known for its balance of flavors, aromatic herbs, and vibrant spices, and one dish that truly embodies this harmony is Bò Kho. This spicy Vietnamese beef stew is rich, hearty, and infused with a deep, complex flavor profile that makes it a favorite in many Vietnamese households. Whether enjoyed as a comforting meal on a chilly evening or served at a lively family gathering, Bò Kho is a dish that speaks to the soul of Vietnamese cooking.
What is Bò Kho?
Bò Kho is a slow-simmered beef stew that originates from Vietnam and is distinct for its aromatic broth, made with lemongrass, star anise, five-spice powder, and chili oil. Unlike Western-style beef stews that rely on root vegetables and herbs like rosemary and thyme, Bò Kho is boldly spiced with fragrant Southeast Asian flavors. The broth is often slightly thickened and takes on a deep reddish-orange hue due to the use of annatto powder or chili oil.
The beef, typically chuck, brisket, or short ribs, is marinated and browned before being slowly cooked until melt-in-your-mouth tender. This dish is commonly served with rice noodles (hủ tiếu), egg noodles (mì), or even a crispy, airy Vietnamese baguette (bánh mì) for dipping into the flavorful broth.
The History and Cultural Significance of Bò Kho
Though beef is not traditionally as widely used in Vietnamese cooking as pork or seafood, Bò Kho is one of the few beloved beef dishes that has endured through generations. The name itself gives insight into its preparation: “Bò” means beef, and “Kho” refers to a slow-cooking method in which ingredients are braised in a rich sauce or broth.
Bò Kho is thought to have been influenced by both Chinese and French culinary traditions, given Vietnam’s history with both nations. The use of star anise, five-spice powder, and soy sauce shows the Chinese influence, while the braising technique and the tradition of serving stews with bread (akin to the French pot-au-feu) hint at the European connection.
Although Bò Kho is often eaten for lunch or dinner, it is not uncommon to see it enjoyed for breakfast in Vietnam, much like pho or other noodle-based dishes. Street vendors serve steaming bowls of Bò Kho in small eateries across the country, accompanied by fresh herbs and a squeeze of lime to brighten the flavors.
What Makes Bò Kho Unique?
Unlike many other beef stews, Bò Kho is not just about the meat; it’s about the aromatic spices that create its signature bold and warming flavor. Some key characteristics that make Bò Kho special include:
- Lemongrass: This fragrant herb gives the stew a fresh, citrusy aroma that cuts through the richness of the beef.
- Star Anise & Five-Spice Powder: These ingredients provide deep, slightly sweet and licorice-like notes that set Bò Kho apart from Western stews.
- Annatto & Chili Oil: Annatto gives the dish its deep orange color, while chili oil provides a subtle heat that enhances the flavor complexity.
- Coconut Water: Many modern recipes use coconut water instead of plain water or stock to add a slight natural sweetness and depth to the broth.
- Versatility in Serving: Unlike traditional beef stews that are eaten with rice or potatoes, Bò Kho is enjoyed in multiple ways with noodles, rice, or crusty bread, making it highly adaptable.
How to Serve Bò Kho
One of the best things about Bò Kho is that it can be served in different ways depending on personal preference:
- With Rice Noodles (Hủ Tiếu or Mì Noodles) – This turns the dish into a hearty soup, perfect for slurping up with fresh herbs like Thai basil and cilantro.
- With a Crispy Baguette (Bánh Mì) – The French-influenced Vietnamese baguette is ideal for dipping into the rich, flavorful broth.
- Over Steamed Rice – A simple but satisfying way to enjoy Bò Kho, allowing the rice to soak up the fragrant sauce.
- With Additional Vegetables – Some variations include daikon radish, potatoes, or other root vegetables, making the dish even heartier.
Tips for Making the Best Bò Kho
If you want to make a restaurant-quality Bò Kho at home, consider these expert tips:
- Marinate the Beef for More Flavor: Let the beef marinate for at least 30 minutes or overnight for maximum flavor absorption.
- Sear the Beef Properly: Browning the beef before simmering helps develop a deeper, richer flavor.
- Use Fresh Lemongrass: While dried lemongrass can be used, fresh lemongrass provides the best aroma and flavor.
- Simmer Low and Slow: The longer the stew simmers, the more tender the beef becomes and the better the flavors meld.
- Adjust the Heat Level: If you prefer a milder dish, reduce the number of Thai chilies or chili oil. For more spice, add extra chilies or a splash of sriracha.
- Serve with Fresh Herbs: Thai basil, cilantro, and lime wedges are essential for balancing the richness of the broth.
Why You Should Try Bò Kho
Bò Kho is more than just a stew it’s a beautiful blend of Vietnamese culture, history, and flavors all in one dish. It’s a perfect balance of savory, spicy, slightly sweet, and deeply aromatic notes that make every bite a delightful experience.
Additionally, this dish is great for meal prepping because it tastes even better the next day as the flavors continue to meld. It’s also high in protein and packed with immune-boosting spices like ginger, garlic, and chili peppers, making it as nourishing as it is delicious.
Conclusion:
Bò Kho is one of Vietnam’s most treasured dishes, loved for its bold flavors, tender beef, and comforting broth. Whether you enjoy it with noodles, rice, or a baguette, this dish is guaranteed to impress your taste buds and warm your soul.
If you’ve never made Bò Kho at home, now is the perfect time to try. With its depth of flavor, heartwarming qualities, and versatility, this Vietnamese beef stew is a must-try dish that deserves a place in every home cook’s repertoire.