Bò Kho Recipe - Vietnamese Beef Stew - Baguette - Egg Noodles

Vietnamese Beef Stew - Bò Kho Recipe

  • 4-6

  • 2H30M

Ingredients

  • 1 lb beef hip or shank, cubed
  • 1 bag carrots, peeled and chopped
  • 1 white onion, thinly sliced
  • 2 chicken bouillon cubes
  • 1-2 tbsp salt (to taste)
  • 4-5 tsp sugar
  • Cornstarch slurry: 1 tbsp cornstarch, 2 tbsp water
  • 5 tbsp cooking oil (add more if needed)
  • 5 cloves garlic, minced
  • 2 shallots, minced
  • 2 inches ginger, minced or grated
  • 2 tbsp lemongrass, minced
  • 3 tbsp Bo Kho seasoning
  • 2 tsp paprika
  • 1 tsp curry powder
  • 1 tsp cayenne pepper
  • 3 tbsp Maggi soy sauce (or any soy sauce)
  • 3 tbsp ketchup

Today, I'm sharing a family classic recipe—my mom’s Vietnamese Beef Stew (Bo Kho). If you think you know beef stew, think again. This version is an explosion of flavours, thanks to the lemongrass, and a bunch of other spices that'll make your kitchen smell like heaven.

You feel that nip in the air? Yep, it's that time of year. Winter's knocking, and that means we all need some soul-warming, hearty meals to combat the cold. Plus, with those shorter, darker days, I'm all about bringing a splash of culinary sunshine to our dining tables. Bo Kho fits that bill perfectly—a familiar comfort food, but with a zesty Vietnamese spin. JUMP TO THE RECIPE

 

Vietnamese Beef Stew (Bò Kho): A Hearty, Flavor-Packed Classic

When it comes to comfort food, Vietnamese Beef Stew (Bò Kho) is a standout. This dish is a perfect blend of tender beef, aromatic spices, and a rich, flavorful broth that will have your kitchen smelling like pure heaven. Passed down from my mom, this recipe is a family favorite that never fails to impress. Whether you're enjoying it with a crusty baguette or over noodles, this stew is a warm, satisfying hug in a bowl.

Now, let me let you in on a secret. My mom’s Bo Kho stands out from the crowd. While many recipes call for Annato seeds to give that rich color, mom swears by paprika and Bo Kho seasoning. The result? A gorgeous, deep hue that makes this stew look as good as it tastes.

 

@nguyenfoodstall ✨Today we’re my mom’s special recipe for Vietnamese beef stew (bò kho) 🤤 Full recipe link in bio 😊 . . #vietnamesefood #vietnamesecuisine #asianfood #beef #stew #homecooked #homecooking #recipes #asianrecipes #comfortfood #recipesoftiktok ♬ Yacht Club - MusicBox

 

By the way, if you’re wondering where to get Bo Kho seasoning, most Asian grocery stores stock it. For the Torontonians among you, I picked mine from T&T downtown. But for those cozying up at home, the online world is your oyster.

Now, the heart of this dish? The paste. It's what infuses the stew with its robust flavor. Once you've got everything prepped, the paste comes together in minutes. But, a word of caution: keep a keen eye on it. You want it just right, not overcooked.

 


 

    1. Prep Your Aromatics and Spices: Start by finely chopping the garlic, shallots, ginger, and lemongrass. Measure out all your spices and sauces to keep things organized. Trust me—this makes the cooking process smoother and much more enjoyable!
    2. Start the Broth: In a large pot, bring 12-14 cups of water to a boil. Add the cubed beef and watch for impurities that rise to the surface as foam. Skim off the foam periodically until the broth looks clear.
    3. Flavor the Broth: Once the broth is clean, reduce the heat to medium-low. Add chicken bouillon cubes, sugar, and a pinch of MSG if desired. Let the flavors meld together as the broth simmers.
    4. Create the Stew Paste: In a skillet, heat 5 tablespoons of oil over medium heat. Add the minced garlic, shallots, ginger, and lemongrass. Sauté until fragrant (about 1-2 minutes). Stir in the Bo Kho seasoning, paprika, curry powder, and cayenne pepper. Mix well. Add star anise (if using), ketchup, and Maggi soy sauce. Cook until the paste develops a rich, deep color.
    5.  Combine the Paste and Broth: Transfer the flavorful paste into your simmering pot of broth. Stir well to ensure the flavors are evenly distributed.
    6. Add the Veggies: Toss in the chopped carrots and let them cook in the broth. Their natural sweetness perfectly complements the rich spices of the stew.
    7. Let It Simmer: Allow the stew to cook over medium-low heat for about 2 hours. The beef should become fork-tender, absorbing all the delicious flavors of the broth. Stir occasionally and enjoy the tantalizing aroma filling your kitchen.
    8. Thicken the Stew: Mix the cornstarch with cold water to create a slurry. Slowly pour it into the stew, stirring constantly, until it reaches your desired consistency.
    9. Add the Final Touches: Before serving, sprinkle thinly sliced white onions on top for a fresh, crunchy contrast. Serve the stew hot with a rice, a crusty baguette or over noodles.

 

Tips for the Perfect Vietnamese Beef Stew

  • Customize the Heat: Adjust the cayenne and paprika to suit your spice tolerance.

  • Make It Ahead: This stew tastes even better the next day as the flavors have time to develop.

  • Pair It Right: Traditionally, Bò Kho is served with crusty bread, but it’s also fantastic with rice noodles or steamed rice.

 

A New Twist on Comfort Food

This Vietnamese Beef Stew (Bò Kho) is a true labor of love, combining bold flavors and tender textures into one unforgettable dish. Whether you're cooking it for a cozy weeknight dinner or preparing a special meal for family and friends, this recipe will always deliver.

If you try this recipe, I’d love to hear about your experience! Share your creations and let me know how you enjoyed your Bò Kho. Happy cooking! 

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Vietnamese Beef Stew - Bò Kho Recipe