How to Make: Authentic Bo Kho / Vietnamese Beef Stew at Home!

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.

Parboil beef shank in boiling water for 5-10 minutes to reduce odor and remove impurities. Drain and rinse with cold tap water. Cut into 1" pieces.

Add cut beef shank and marinade with bo kho seasoning, soy sauce, annatto seed oil, and salt in a mixing bowl. Marinate in the fridge covered for a minimum of one hour, but overnight for the best effect.

Parboil beef tendon in a pot of boiling water for 5-10 minutes. Drain and rinse in cold water. Add the cleaned tendon back to a pot of boiling water with salt and precook the tendon for 60 minutes. Remove the tendon from the pot, let it cool down, and then cut 1/2-3/4" inch pieces.

In a big pot, add annatto seed oil, and sauté minced shallots and garlic until fragrant.

Add tomato paste, and cook for another 1-2 minutes. Add marinated beef shank and cut tendon to the pot. Add in a whole can of Coco Rico, and then 4-5 quarts of water.

Bring that up to a boil and skim off the impurities, and then lower the heat and simmer covered.

Char half an onion, ginger slices, cinnamon stick, and star anise in a dry pan.

Cut stalks of lemongrass in half, remove the woodsy outer layer, and using the blunt end of your knife or cleaver, bruise the lemongrass.

Add charred onion, ginger, cinnamon, star anise, lemongrass, and bay leaves to a spice bag/sachet. Then, add bag of aromatics to the pot.

Once you've put the aromatics into the pot, add soy sauce, rock sugar, MSG, and more bo kho seasoning. Let this simmer on low for 60-90 minutes or until the beef shank is mostly tender.

Add in peeled and cut carrots, and simmer for another 10-15 minutes, or until the carrots reaches your desired doneness.

At the end, season with fish sauce and adjust any other seasonings to taste.

Ladle bo kho into a bowl. Garnish with white onions and Thai basil. Serve with crusty Vietnamese baguette and dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens