Bo Kho - How to cook the best Vietnamese beef stew

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.

Introduce the recipe and explain the unique spices for Bo Kho.

Use beef brisket, or other cuts like chuck, flank, shank, or tendon.

Remove the thick silvery layer from the beef with a sharp knife.

Cut the beef into 1 to 1.5-inch cubes, wiping it dry beforehand.

Season the beef with sugar, salt, black pepper, and 2 tablespoons of fish sauce; mix well and marinate for at least 1 hour.

Heat oil in a pan until hot, then add the marinated beef to brown it on all sides.

Remove the beef from the pan and repeat the browning process for the remaining chunks.

Prepare lemongrass by cutting off the root and bashing it; set aside for later.

Cut carrots into wedges and coarsely chop one tomato or substitute with tomato paste.

Sauté garlic and ginger in oil, then add the Bo Kho powder, which includes spices like cinnamon, cardamom, cloves, and chili powder.

Add a small amount of annatto powder for color, if needed.

Return the browned beef to the pan and mix well with the spices.

Add the chopped tomato and whole spices like cinnamon bark, star anise, and bay leaves.

Add sufficient water and the bashed lemongrass, then bring to a boil.

Reduce heat and simmer until the beef is tender, checking after 1 to 2 hours.

After about 1.5 hours, add the carrots to the stew, which take 20 to 30 minutes to soften.

If the stew is getting dry, add coconut water instead of water and sugar for sweetness.

Check the doneness of the carrots and adjust seasoning with salt as needed.

To thicken the stew, mix 1 teaspoon of cornstarch with 2 tablespoons of cold water to form a slurry, then add it to the stew.

Serve the Bo Kho with steamed rice, noodles, or baguettes, garnished with basil leaves and raw onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens