Traditional Vietnamese Bo Kho Recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken provides a leaner option while pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be homemade.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce is a common substitute for those avoiding fish.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles reduce carbs while rice is a budget-friendly staple.

First clean and cut the meats.

Marinate all the beef. Combine the beef with the soy sauce, salt, sugar, lemon grass and the Bo Kho seasoning until each piece is evenly coated. Cover and marinate for 30 minutes.

Heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat. Brown the short ribs and remove.

Add the onions, garlic, ginger and chopped lemon grass and cook until translucent. Then add all of the beef tendons to the pot.

Stir and cook uncovered for 5 minutes. Add the beef broth, star anise, bay leaves, cinnamon sticks, lemon grass sticks, and tomato paste. Bring the mixture to a boil, reduce the heat to medium low, and simmer, covered, for 30 minutes.

Add in the rest of the meats. Add water to cover the meats. Cook for an hour or until all meat and beef tendon are tender.

After an hour has passed, add the carrots. 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 Thai basil, green onion, and raw onion, and serve with some lime wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens