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How to Make Bo Kho (Spicy Vietnamese Beef Stew) - A Step-by-Step Guide

Bo Kho, or Spicy Vietnamese Beef Stew, is a beloved dish in Vietnamese cuisine known for its rich and flavorful broth, tender beef, and aromatic spices. This hearty stew is a popular street food in Vietnam and is often enjoyed with a side of crusty bread or rice noodles. Bo Kho is a perfect dish for those chilly nights when you crave something warming and comforting.

The key to a delicious Bo Kho is the balance of spices, tanginess, and richness in the broth. The beef is also a star i...

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Ingredients

  • 1 stalk lemongrass
  • 3 tablespoons fish sauce (patis)
  • 2 ½ tablespoons grated ginger
  • 2 tablespoons unsweetened applesauce
  • 1 ½ teaspoons curry powder
  • 1 teaspoon Chinese five-spice powder
  • 1 bay leaf
  • 2 ½ pounds beef brisket, cut into 1 1/2-inch chunks
  • 3 tablespoons ghee (clarified butter)
  • 1 onion, finely chopped
  • 2 (14.5 ounce) cans diced tomatoes, drained and crushed with your hands
  • kosher salt to taste
  • 3 cups water
  • 1 pound carrots, peeled and chopped into 1-inch pieces
  • ¼ cup chopped fresh cilantro (Optional)

Information

  • Prep Time: 40 mins
  • Cook Time: 2 hrs 57 mins
  • Additional Time: 30 mins
  • Total Time: 4 hrs 7 mins
  • Servings: 8
  • Yield: 8 servings

  • Trim ends off lemongrass and cut into 3-inch pieces. Pound gently with a heavy object until bruised.
  • Mix lemongrass stalk, fish sauce, ginger, applesauce, curry powder, five-spice powder, and bay leaf in a large bowl. Add beef; mix until coated. Let marinate in the refrigerator, about 30 minutes.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Drain excess marinade off beef, reserving lemongrass and bay leaf.
  • Melt ghee in a Dutch oven over medium-high heat. Cook beef in batches until browned, about 30 seconds per side. Transfer beef to a plate. Reduce heat to medium-low. Add onion; cook and stir until soft, about 5 minutes. Stir in tomatoes and salt. Simmer until thickened into a paste, 12 to 14 minutes.
  • Stir beef, reserved lemongrass, and bay leaf into the tomato paste. Increase heat to medium and cook, stirring often, until flavors combine, about 5 minutes. Increase heat to high. Add water and carrots; bring to a boil.
  • Cover and cook in the preheated oven until beef is tender, about 2 1/2 hours. Garnish with cilantro.

    • Nutrition

    346 cal.

    • Total Fat: 25g
    • Saturated Fat: 11g
    • Cholesterol: 71mg
    • Sodium: 702mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 17g
    • Vitamin C: 14mg
    • Calcium: 77mg
    • Iron: 5mg
    • Potassium: 550mg

    Categories

    Soup recipes
    Stew recipes
    Vietnamese recipes
    Beef recipes
    Spicy recipes