Warm Up with Bo Kho: The Best Vietnamese Beef Stew Recipe

Discover the warmth of Bo Kho, Vietnam’s comforting beef stew that’s perfect for winter. Beneath a rich broth lies tender beef and colorful vegetables, making this dish a must-try. Learn why it stands out among other Vietnamese dishes, how to serve it with crusty baguettes or noodles, and why it tastes even better the next day. Perfect for cozy evenings with loved ones, Bo Kho is a versatile and flavorful meal that you can easily prepare at home. Find all the tips and tricks to create this heartwarming dish in our comprehensive guide!

Every culture has its own version of beef stew, and bo kho is the VIetnamese version of braised beef stew. It’s certainly not as popular as pho or bun bo hue, but it makes a hearty and fulfilling meal that is perfect for a cold winter day. This can be easily served with french baguettes, rice noodles, or egg noodles. 

The stew keeps beautifully in the fridge and even freezes like a champ. Stash half in the freezer and unearth it when you need a quick weekday dinner. Trust me, it tastes even better the next day when you don’t have to “cook!”

Why this recipe works

Thyme: The addition of thyme to beef complements the rich flavor of the meat beautifully.  If you don’t have fresh thyme at your disposal (thanks, Seattle weather!), dried thyme works just as well!

Mei Kwe Lu (Chinese Rose Wine) is rose-flavored sorghum liquor, a key ingredient in many Cantonese roast meats and cured sausages.  Some might raise an eyebrow and ask, “Is this kid-friendly?”   The amount you add is minimal and much lower in alcohol than the delightful sipping liquor. I mean, kids shouldn’t be experiencing hangovers, right?  My bottle has about 18% alcohol.  A bottle costs about $4 and can do wonders in flavoring your Cantonese-style soy sauce chicken too! If you insist on not using mei kwe lu or cannot find it in the store, then rice wine or white wine are great alternatives.

Parboiling is a common cooking technique that involves partially cooking the meat in boiling water to tenderize meat, remove impurities and lock in moisture.  I admit, on busy days, I might skip this step, but trust me, it can make a world of difference in your broth color! 

Coconut water adds a naturally sweet and savory flavor, allowing you to reduce the need for refined sugar, making your dish healthier and tastier!

Beef Bouillon while this is not a truly authentic ingredient for bo kho, but I find that this adds a greater umami beefy flavor to the broth. You can use this instead of adding salt to the broth.

Bò Kho Recipe

INGREDIENTS  : 

BEEF MARINADE

• 1 tsp  salt
• 2 tbsp sugar
• 2 tbsp chicken seasoning powder
• 2 tbsp soy sauce
• 2-3 small purple shallots
• ½ tbsp cumin powder
• 1 tbsp curry powder
• 1 tbsp thyme powder
• 3 tsp five spices powder
• 1 tsp pepper
• 3 tbsp  mui kwe lu wine, alternatively, could use rice wine or white wine)
• 4 cloves of minced garlic
• ½ inch knob of ginger, sliced
• Lemongrass (3-4 long sprigs), white parts crushed and cut into 4-6 inch lengths

BROTH

• 1.3 L coconut water
• 3 tbsp chicken seasoning powder. 
• 1 tbsp sugar
• 1 tsp salt
• 4 Lá nguyệt quế (bay leaves)
• 5 anise stars
• 1 cinnamon stick
• 2 tbsp annatto oil / powder
• ½ tbsp. Paprika powder
• 1-2 tbsp beef bouillon (optional)

HERB TOPPINGS

• Basil, cilantro, lemon, chilli, green onions 
• 120g white/yellow onions for toppings

1. Bring a pot to boil with some salt,  crushed ginger, sliced shallots, and 2 sprigs of crushed lemongrass. Boil the beef brisket and beef meat for about 3-5 minutes just so that you can wash off the scum and dirt. Remove the beef from the pot, and rinse under cold water to remove the scum on the surface.
2. Cut up the beef meat into 2 inch cubes. The beef brisket can be cut up into 1-1.5 inch so it can cook faster. Place the beef in a large bowl or ziplock bag to marinade. 
3. Add shallots, garlic, 1 tsp salt, 2 tbsp sugar, 2 tbsp chicken seasoning powder, five spices powder, turmeric powder, paprika powder, soy sauce thyme, 3 tbsp mui kwe lu wine (could use rice wine or white wine), and annatto oil or annatto seed powder. Mix and allow to marinade for at least 1 hour. The longer the better. Ideally, overnight.
4. Heat the cinnamon sticks and 5 anise star seeds in a pan until it’s fragrant for about a few minutes. Stir consistently so that it does not burn. Place aside in a small bowl.
5. Meanwhile the meat is marinating, cut the carrots into 2 inch cubes. 
6. Heat up a large pot with cooking oil. Add in the minced shallots and garlic, stir fry until it’s fragrant but not brown. Add in the beef and brown the meat. Add in 1 liter of coconut water. Turn up the heat on high. Add in cinnamon, anise seeds, lemongrass, 4 bay leaves. Bring the mixture to a boil for 30 minutes. Add in 1 liter of water and reduce the heat to low-medium. Simmer for about 1.5 hours or until the meat is tender, stirring as needed.
7. (Optional) stir fry the carrots with some cooking oil and ginger. Add salt and pepper. This step allow the carrots to become more fragrant and firmer so that they don’t fall apart once you add them in the pot. 
8. Add in 300 mL of water or coconut water, 2 tbsp chicken seasoning powder, 1 tbsp sugar, 1 tsp salt. Add 1-2 tbsp of beef bouillon (optional) to add greater depth of beefy flavor and if you’d like to omit the salt.
9. Add in the carrots for the last 10 minutes of cooking. Lower the heat to low. 

Optional: Broth thickener: in a small bowl, mix 2 tbsp cornstarch and 1 tbsp water, add into the broth. 

10. Before serving, add in the sliced onions, basil leaves, cilantro, and sliced green onions. Served with noodles or baguettes.