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Vietnamese Beef Stew

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.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Beef
Cuisine: Vietnamese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1.5 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 Marinade
  • 1 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 Aromatics
  • 1 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 Base
  • 1 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 Vegetables
  • 3 pieces Carrots Adds vibrant color and sweetness.
  • 2 tablespoons Cornstarch Acts as a thickening agent to create the right stew consistency.
For Garnishing
  • 1 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 pot
  • Mixing bowl
  • skillet

Method
 

Cooking Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the marinated beef to the pot and cook for around 6 minutes, stirring occasionally until the meat is nicely browned.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Notes

Marinate your beef overnight for maximum flavor absorption. Adjust the cooking time based on your preferred beef tenderness and stew thickness.

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