As I savored the first spoonful of Bò Kho, the comforting warmth enveloped me like a cozy blanket on a cool evening. This authentic Vietnamese beef stew showcases tender beef slowly braised with fragrant spices and vibrant carrots, creating a dish that’s both satisfying and deeply nourishing. What I love most about this recipe is not just how incredibly easy it is to prepare—it also embodies the essence of comfort food. With its aromatic broth bursting with notes of lemongrass and ginger, this Vietnamese Beef Stew transforms any meal into a heartfelt gathering. Ready to embark on a culinary adventure that brings joy to any dining table? Let’s dive into the flavors of Vietnam together! Why is Bò Kho the Ultimate Comfort Food? Aromatic Depth: This Vietnamese Beef Stew is bursting with flavors, thanks to a rich blend of spices, including five-spice powder and fresh ginger. Easy to Prepare: With simple steps and minimal prep time, this dish is perfect for both beginner cooks and seasoned chefs. Wholesome Ingredients: Packed with tender beef and vibrant carrots, it’s a meal that nourishes the body and soul. Versatile Pairings: Whether served with a crusty baguette, over rice, or even rice noodles, it caters to every craving, enhancing your dining experience. Crowd-Pleasing Delight: Perfect for cozy nights or family gatherings, Bò Kho is sure to impress guests and family alike, bringing a taste of Vietnam right to your table. If you’re looking for more delicious recipes, check out my Garlic Butter Beef or Sticky Beef Noodles. Vietnamese Beef Stew Ingredients • Get ready to explore the delightful components of this warming dish! For the Beef • Beef Shank – The best cut for tender results when slow-cooked. • Beef Brisket – Adds richness and enhances the overall flavor. For the Marinade • Salt – Essential for elevating all the other flavors. • Ginger – Freshly smashed for maximum aromatic impact. • Shallots – Divided use brings both sweetness and complexity. • Garlic – Provides pungency and a delightful aroma. • Chicken Bouillon Powder – Adds umami depth; substitute with vegetable bouillon for a vegetarian twist. • Sugar – Balances the savory notes beautifully. • Soy Sauce – Offers a deep, savory base; opt for low-sodium if desired. For the Aromatics • Curry Powder – Invokes a warm, aromatic profile. • Turmeric Powder – Gives the stew its warm yellow hue. • Cumin – Deepens the earthiness of the flavors. • Five Spice Powder – Crucial for that authentic Vietnamese taste. • Paprika – Adds color and a hint of smokiness. • Thyme – Invokes a subtle herbal note. • Shaoxing Cooking Wine – Provides depth; can be omitted for a non-alcoholic option. • Annatto Oil – Enhances color and adds slight nuttiness; other oils work too. For the Stew Base • Cinnamon Stick & Star Anise – Whole spices contribute warmth; don’t forget to remove them before serving! • Coconut Water – Provides natural sweetness; feel free to use water if preferred. • Lemongrass – Smash to release its incredible aromatic oils. • Bay Leaves – Adds a delicate earthy aroma; remove before serving. • Water – Necessary for creating that comforting broth. For the Vegetables • Carrots – Adds vibrant color and sweetness; slice uniformly for even cooking. • Cornstarch – Acts as a thickening agent to create the right stew consistency. For Garnishing • Thai Basil & Cilantro – Fresh herbs to finish off your dish; can substitute with fresh parsley if desired. • Lime – A squeeze adds the perfect bright note when serving. • French Baguette – Ideal for dipping and soaking in the rich broth; or switch it up with rice noodles or steamed rice. Join me in creating this comforting Vietnamese Beef Stew, where every ingredient plays a crucial role and evokes a warm, welcoming feeling at the table! Step‑by‑Step Instructions for Vietnamese Beef Stew Step 1: Parboil the Beef Begin by adding beef shank and brisket to a large pot of boiling water. Include smashed ginger and half of the shallots for added depth. Allow the beef to cook for about 3 minutes, then drain and rinse under cold water. Cut the beef into uniform cubes, ensuring they will cook evenly in the Vietnamese beef stew. Step 2: Marinate the Beef In a mixing bowl, combine the cubed beef with minced shallots, garlic, spices, and salt. Toss well to coat the beef thoroughly. Cover the bowl and let it marinate in the refrigerator for at least 4 hours, but overnight is ideal, allowing the flavors to deeply penetrate the meat. Step 3: Toast the Spices Heat a dry skillet over medium heat and add the cinnamon stick and star anise. Lightly toast the spices for about 2-3 minutes, shaking the pan occasionally, until fragrant. This step enhances the aromatic notes, ensuring that your Vietnamese beef stew is bursting with flavor. Step 4: Sauté Aromatics In a large pot, add a splash of oil over medium heat and sauté the remaining minced shallots and garlic until they become fragrant and translucent, about 2-3 minutes. This creates a flavorful base for your Vietnamese beef stew and fills your kitchen with delightful aromas. Step 5: Brown the Beef Add the marinated beef to the pot and cook for around 6 minutes, stirring occasionally. Look for a nice browning on the meat, as this adds depth and richness to the stew. Once browned, you’ll know your beef is ready for the next flavorful additions. Step 6: Add Liquids & Spices Pour in the coconut water, followed by the toasted spices and remaining aromatics. Mix everything together, then cover the pot and increase the heat, allowing it to come to a gentle boil for about 30 minutes. This will infuse the stew with a blend of enticing flavors. Step 7: Simmer the Stew After the initial cooking period, reduce the heat and add enough water to cover the beef. Bring it back to a boil, then lower the heat to simmer for 1 to 1.5 hours, until the beef is tender and easily pulls apart. Stir occasionally to ensure even cooking in your Vietnamese beef stew. Step 8: Cook the Carrots While the stew simmers, heat another skillet over medium heat. Sauté the remaining shallots for 2 minutes, then add the sliced carrots. Season them lightly and char for about 4-5 minutes. This step enhances their flavor before you add them to the stew for the last part of cooking. Step 9: Remove Spices & Seasoning Once the stew has simmered and the beef is tender, carefully remove the lemongrass and bay leaves. Taste the broth and adjust seasoning as needed, adding more salt or sugar for balance. Your Vietnamese beef stew should be packed with flavor! Step 10: Thicken the Stew In a small bowl, mix cornstarch with a bit of water to create a slurry. Add this mixture to the stew and stir well, cooking for an additional 5-10 minutes until the stew thickens to your desired consistency. This will give your Vietnamese beef stew that hearty, comforting texture. Step 11: Serve the Stew Once thickened, garnish with fresh Thai basil and cilantro just before serving. Serve your Vietnamese beef stew hot, ideally alongside a crusty French baguette or over rice, making sure to soak up all those incredible flavors. Enjoy the warmth and comfort of every spoonful! Storage Tips for Vietnamese Beef Stew Fridge: Keep your Vietnamese Beef Stew in an airtight container for up to 5 days. This will help maintain its rich flavors while preventing excess moisture. Freezer: For longer storage, freeze the stew in airtight containers for up to 3 months. Make sure to cool it completely before freezing. Reheating: Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, adding a splash of broth or water to restore moisture if needed. Leftovers: Save any extra herbs or lime wedges for garnish when serving again, as this can brighten the flavors after reheating. Make Ahead Options Bò Kho is perfect for meal prep lovers who crave homemade comfort without the hassle! You can marinate the beef up to 24 hours in advance, allowing those rich flavors to develop deeply. Simply combine the cubed beef with minced shallots, garlic, and spices, then refrigerate until you’re ready to cook. Additionally, chop the carrots and store them separately in an airtight container for up to 3 days. When you’re ready to serve, just sauté the aromatics, brown the marinated beef, and follow the rest of the cooking steps. This way, you’ll enjoy a flavorful Vietnamese Beef Stew that tastes just as delicious, saving you valuable time during busy weeknights! Variations & Substitutions for Vietnamese Beef Stew Feel free to personalize your Vietnamese Beef Stew and make it your own with these delightful variations! Gluten-Free: Use tamari instead of soy sauce for a gluten-friendly option while maintaining rich flavors. Vegetarian: Replace beef with hearty mushrooms and vegetable stock for a plant-based comforting stew that everyone will love. Heat Level: Add thinly sliced jalapeños or a dash of chili powder for an added kick, perfect for those who enjoy a spicy touch. Root Veggie Twist: Swap carrots for sweet potatoes, infusing sweetness and depth to the stew while providing a nutritious spin. Herb Boost: Incorporate fresh mint or cilantro into your garnish for an aromatic freshness that transforms every bowl into a vibrant dish. Coconut Cream: For a richer flavor, stir in a bit of coconut cream towards the end of cooking; it lends a creamy texture that’s utterly delicious. Noodle Variation: Instead of serving with baguette, try this stew over rice noodles or even quinoa for a satisfying meal that’s packed with nutrients. Savory Add-Ins: Toss in bell peppers, zucchini, or baby corn for extra vegetables; they’ll cook down beautifully, offering diverse textures and flavors. Embrace the spirit of home cooking as you explore these variations. If you’re looking for more hearty options, make sure to check out my Herb Beef Stew or the lively flavors of Ginger Beef Onion. Expert Tips for Vietnamese Beef Stew Choosing Cuts Wisely: Select beef brisket or shank to ensure tender pieces that melt in your mouth after slow cooking, perfect for your Vietnamese Beef Stew. Marination Magic: Marinate your beef overnight for maximum flavor absorption; it truly makes all the difference in the richness of the stew. Toasting Spices: Don’t skip toasting spices like cinnamon and star anise; this step amplifies their flavors and enhances the overall aroma of the stew. Monitor Consistency: Adjust the simmering time based on your preferred beef tenderness and stew thickness; a little patience goes a long way! Taste and Adjust: Always taste your broth before serving and adjust seasoning as needed—personalizing the flavor makes every bowl even more delightful! What to Serve with Authentic Bò Kho? For the perfect dining experience, consider these delightful accompaniments that elevate your comforting Vietnamese beef stew. Crusty French Baguette: The classic choice, its crispy exterior and soft interior beckon for soaking in the rich broth, enhancing every bite. Steamed Jasmine Rice: Fluffy and fragrant, it beautifully absorbs the stew’s spicy flavors. This pairing provides a delightful balance of textures. Rice Noodles: These delicate noodles offer a versatile alternative to bread, allowing the stew to shine while adding a unique mouthfeel and warmth. Fresh Herb Garnish: Bright Thai basil and cilantro add a burst of freshness, cutting through the richness of the stew and inviting a lively contrast. Pickled Vegetables: Serve alongside for a tangy crunch that enhances the rich flavors of Bò Kho, creating layers of taste with each spoonful. Iced Vietnamese Coffee: For a refreshingly sweet, caffeinated boost, this creamy coffee complements the savory stew, ideal for rounding out your meal. Bò Kho (Vietnamese Beef Stew) Recipe FAQs What type of beef is best for Bò Kho? Absolutely! For the ultimate tenderness in your Vietnamese Beef Stew, I recommend using beef brisket or shank. These cuts are ideal as they become incredibly tender when slow-cooked, absorbing the rich flavors of the stew. How do I store leftover Bò Kho? You can keep your Vietnamese beef stew in an airtight container in the refrigerator for up to 5 days. This ensures it maintains its delicious flavor while preventing any excess moisture. Can I freeze Bò Kho? Yes! To freeze your Vietnamese Beef Stew, allow it to cool completely, then transfer it to airtight containers. It can last up to 3 months in the freezer. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and reheat it gently on the stovetop, adding a splash of broth or water to restore moisture if needed. What if my stew is too thick? If you find your Vietnamese Beef Stew is too thick, no worries! Just add a splash of water or broth while reheating, stirring gently to achieve your desired consistency. Adjust gradually—it’s easier to add than to take away! Can I make Bò Kho gluten-free? Very much so! To keep your Vietnamese beef stew gluten-free, simply use gluten-free soy sauce or tamari in place of regular soy sauce, and check that your chicken bouillon is gluten-free as well. Enjoy this comforting dish without worries! Savory Vietnamese Beef Stew for Cozy Comfort Food Nights This Vietnamese Beef Stew, or Bò Kho, is a comforting dish rich in flavors and nourishing ingredients, perfect for cozy nights. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 1 hour hr 30 minutes minsTotal Time 1 hour hr 45 minutes mins Servings: 4 servingsCourse: BeefCuisine: VietnameseCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Beef1.5 pounds Beef Shank The best cut for tender results when slow-cooked.1.5 pounds Beef Brisket Adds richness and enhances the overall flavor.For the Marinade1 tablespoon Salt Essential for elevating all the other flavors.1 tablespoon Ginger Freshly smashed for maximum aromatic impact.2 pieces Shallots Divided use brings both sweetness and complexity.4 cloves Garlic Provides pungency and a delightful aroma.1 tablespoon Chicken Bouillon Powder Adds umami depth; substitute with vegetable bouillon for a vegetarian twist.1 tablespoon Sugar Balances the savory notes beautifully.3 tablespoons Soy Sauce Offers a deep, savory base; opt for low-sodium if desired.For the Aromatics1 tablespoon Curry Powder Invokes a warm, aromatic profile.1 teaspoon Turmeric Powder Gives the stew its warm yellow hue.1 teaspoon Cumin Deepens the earthiness of the flavors.1 tablespoon Five Spice Powder Crucial for that authentic Vietnamese taste.1 teaspoon Paprika Adds color and a hint of smokiness.1 teaspoon Thyme Invokes a subtle herbal note.2 tablespoons Shaoxing Cooking Wine Provides depth; can be omitted for a non-alcoholic option.1 tablespoon Annatto Oil Enhances color and adds slight nuttiness.For the Stew Base1 stick Cinnamon Stick Whole spices contribute warmth.2 pieces Star Anise Whole spices contribute warmth.2 cups Coconut Water Provides natural sweetness; feel free to use water if preferred.1 stalk Lemongrass Smash to release its incredible aromatic oils.2 pieces Bay Leaves Adds a delicate earthy aroma; remove before serving.4 cups Water Necessary for creating that comforting broth.For the Vegetables3 pieces Carrots Adds vibrant color and sweetness.2 tablespoons Cornstarch Acts as a thickening agent to create the right stew consistency.For Garnishing1 handful Thai Basil Fresh herbs to finish off your dish.1 handful Cilantro Fresh herbs to finish off your dish.1 pieces Lime A squeeze adds the perfect bright note when serving.1 loaf French Baguette Ideal for dipping and soaking in the rich broth. Equipment Large potMixing bowlskillet Method Cooking InstructionsBegin by adding beef shank and brisket to a large pot of boiling water. Include smashed ginger and half of the shallots for added depth. Allow the beef to cook for about 3 minutes, then drain and rinse under cold water. Cut the beef into uniform cubes, ensuring they will cook evenly in the Vietnamese beef stew.In a mixing bowl, combine the cubed beef with minced shallots, garlic, spices, and salt. Toss well to coat the beef thoroughly. Cover the bowl and let it marinate in the refrigerator for at least 4 hours, but overnight is ideal.Heat a dry skillet over medium heat and add the cinnamon stick and star anise. Lightly toast the spices for about 2-3 minutes, shaking the pan occasionally, until fragrant.In a large pot, add a splash of oil over medium heat and sauté the remaining minced shallots and garlic until they become fragrant and translucent, about 2-3 minutes.Add the marinated beef to the pot and cook for around 6 minutes, stirring occasionally until the meat is nicely browned.Pour in the coconut water, followed by the toasted spices and remaining aromatics. Mix everything together, cover the pot and allow it to come to a gentle boil for about 30 minutes.Reduce the heat and add enough water to cover the beef. Bring it back to a boil, then lower the heat to simmer for 1 to 1.5 hours, until the beef is tender and easily pulls apart.While the stew simmers, heat another skillet over medium heat. Sauté the remaining shallots for 2 minutes, then add the sliced carrots. Season them lightly and char for about 4-5 minutes.Once the stew has simmered and the beef is tender, carefully remove the lemongrass and bay leaves. Taste the broth and adjust seasoning as needed.In a small bowl, mix cornstarch with a bit of water to create a slurry. Add this mixture to the stew and stir well, cooking for an additional 5-10 minutes until the stew thickens to your desired consistency.Once thickened, garnish with fresh Thai basil and cilantro just before serving. Serve your Vietnamese beef stew hot, ideally alongside a crusty French baguette or over rice. Nutrition Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 3mg NotesMarinate your beef overnight for maximum flavor absorption. Adjust the cooking time based on your preferred beef tenderness and stew thickness. 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