Bo Kho (Vietnamese Beef Stew)

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When the temperature drastically drops or when you are feeling under the weather, what food do you turn to for comfort? For a lot of us, the answer is soup.

Every country in the world has its own signature soup that represents a fascinating story of the local produce and the culinary traditions of the region. From the meaty broths of Europe to the more spicy and aromatic soups of Asia, soups are more than just a comforting bowl. They are a reflection of the region’s history and culture simmered in a pot.
Experience the magic of Vietnamese cuisine with this Bò Kho or Spicy Beef Stew. Bò Kho is a hearty, one-pot stew of succulent beef, sweet, tender carrots and lemongrass that is slow-cooked in a broth infused with Oriental warm spices.

The meat is slow cooked until melt-in-your-mouth tender, deeply infused with the aromatics, and your home will be filled with tantalizing smell.
WHAT IS BO KHO?

In Vietnamese, the word ''bò'' means “beef” and kho means “to braise”. Bo Kho, therefore, translates to beef that has been braised in the aromatics. It is a Southern Vietnamese spicy beef stew that is popular in the country as both a homestyle comfort food and a street food.

Though inspired by French stews, this soup is distinctly Vietnamese in both flavors and texture. The broth has a consistency of a soup rather than a thick gravy-like broth.
FRENCH INFLUENCE ON VIETNAMESE CUISINE

Bò Kho is an example of French culinary influence on the cuisine of Vietnam. During the 19th Century, the French colonized Vietnam for almost a century. It was during that time that they introduced ingredients like beef and Baguette. The Vietnamese creatively incorporated these new ingredients into their cuisine to create many of their dishes that have now become popular worldwide.

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WHAT KIND OF BEEF IS USED FOR THIS RECIPE?

I have used a combination of beef shank and beef chuck for this recipe. Both of them have a good amount of fat which adds to the richness in the broth.
HOW IS THE SOUP SERVED?

Bò Kho is traditionally served over noodles garnished with chopped cilantro, Thai Basil, sliced onions with some lime wedges or/with a side of crusty Baguette for soaking up the spicy, flavorful broth. It is delicious either way!

STORING AND REHEATING THE LEFTOVERS

Bò Kho, like any other stew, tastes best when made a day or two ahead of serving, since the flavors intensify as the soup sits.

The leftovers will stay in an airtight container in the refrigerator for upto 3 days and in the freezer for upto 3 months. When ready to serve, add a bit of water or beef stock to thin out the broth as it will thicken when kept in the refrigerator.


If you made this Bo Kho ( Vietnamese Beef Stew), I would love to know how it turned out! Please let me know by leaving a comment below.



Bo Kho (Vietnamese Beef Stew) Bo Kho (Vietnamese Beef Stew)
Author: Happily Cooking
Preparation Time:
Cooking Time:
Servings: 8
Calories per serving: 605kcal




Ingredients:
    For the Beef Marinade
  • 450 g beef shank, cubed
  • 450 g beef chuck, cubed
  • 3-4 cloves garlic, minced
  • 3 Tablespoons ginger, minced
  • 2 Tablespoons fish sauce
  • 2 1/2 teaspoons five-spice powder
  • 1/2 teaspoon ground cinnamon

    • For the Stew
  • 3 Tablespoons vegetable oil
  • 2 large onions, thinly sliced
  • 2 stalks lemongrass
  • 4 cloves garlic, minced
  • 4 Tablespoons tomato paste
  • 4 cups coconut water
  • 4 cups beef broth
  • 3 large carrots, peeled and cut into 1½ -inch chunks
  • 1 teaspoon chilli powder
  • 1 Tablespoon paprika powder
  • 1 teaspoon ground black pepper
  • 2 star anise
  • 1 bay leaf
  • Salt, to taste

    • For Garnishing & Serving
  • Rice noodles or egg noodles
  • French baguette
  • Chopped cilantro
  • Thai Basil leaves
  • Thinly sliced raw onions
  • Lime wedges

Instructions:
  1. Marinate the beef chuck and beef shank with the minced ginger, garlic, fish sauce, five-spice powder and the ground cinnamon for at least 30 minutes or more. Set aside.
  2. Next, heat 3 Tablespoons of vegetable oil in a large pot over medium-high heat. Add the stalks of lemongrass, and allow them to infuse the oil for 1 minute.
  3. Add in the minced garlic and cook for a minute, then add in the sliced onions and cook until they become translucent.
  4. Add the tomato paste and the marinated beef and cook for 4-5 minutes until all sides are seared.
  5. Add the beef stock, coconut water, star anise, bay leaf, salt, ground black pepper, chili powder, and ground paprika. Bring the mixture to a boil, reduce the heat to medium low, and allow it to simmer, covered for 1 hour.
  6. After 1 hour, add the carrots and allow it to simmer for another 40 minutes.
  7. Remove the large lemongrass stalks and any star anise pods . Taste and adjust the seasoning.
  8. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.
  9. Garnish with chopped cilantro, Thai basil, sliced onions and a squeeze of lime juice. Enjoy hot with crusty baguette!

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