Vietnamese Beef Stew Recipe Base for Tender Beef

Vietnamese beef stew, or bò kho, is a fragrant, slow-simmered stew of beef, lemongrass, warm spices, and carrots, often served with bread or noodles. This approachable recipe builds a savory, aromatic base with fish sauce, star anise, and beef broth; Vietnamese cooks and families make the dish in many different ways.

Ingredients

2 lb (900 g) beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
1 tbsp (15 ml) neutral oil, such as canola
2 stalks lemongrass (about 60 g), tough outer layers removed, tender portions finely minced
4 garlic cloves (about 20 g), finely chopped
2 medium shallots (about 60 g), finely chopped
1 tbsp (15 g) finely grated fresh ginger
1½ tsp (3 g) Chinese five-spice powder
1 tsp (2 g) annatto powder, optional, for color
1 tbsp (16 g) tomato paste
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) soy sauce
5 cups (1.2 L) low-sodium beef broth
1 whole star anise (about 1 g)
1 small cinnamon stick (about 5 g)
1 bay leaf (about 0.2 g)
1 tsp (6 g) fine salt, divided, plus more to taste
½ tsp (1 g) freshly ground black pepper
3 medium carrots (about 450 g), peeled and cut into 1½-inch (4 cm) pieces
2 tbsp (30 ml) lime juice, from about 1 lime
¼ cup (10 g) chopped cilantro leaves, for serving
2 tbsp (12 g) thinly sliced scallions, for serving

Instructions

Prepare the ingredients. Trim any thick, hard pieces of fat from the chuck, then cut the beef into evenly sized cubes so they brown and soften at a similar rate. Mince the lemongrass tender portions, garlic, and shallots; measure the spices, sauces, and broth. Pat the beef dry with paper towels, then season it with half the salt and all the pepper. This preparation takes about 25 minutes, including measuring and cutting.
Brown the beef, about 12 minutes. Heat the oil in a heavy Dutch oven or other large, thick-bottomed pot over medium-high heat. Brown the beef in two or three batches, leaving space between the pieces; turn each batch until several sides have a deep brown crust. Transfer browned pieces to a plate. If the pot looks dry between batches, add a teaspoon of oil rather than crowding the meat. Browning in batches helps build flavor instead of steaming the beef.
Cook the aromatics, about 5 minutes. Reduce the heat to medium. Add the lemongrass, garlic, shallots, and ginger to the same pot. Stir for 2 to 3 minutes, scraping up browned bits, until fragrant and softened but not dark brown. Stir in the five-spice powder, annatto if using, and tomato paste; cook for 1 minute. Add the fish sauce and soy sauce and stir to coat the aromatics.
Simmer the beef, 1 hour 30 minutes. Return the beef and any plate juices to the pot. Pour in the broth, then add the star anise, cinnamon stick, bay leaf, and remaining salt. Bring the liquid just to a boil, skim off any foamy residue if needed, then lower the heat. Cover with the lid slightly ajar and maintain a gentle simmer, with only occasional small bubbles. Stir every 20 to 30 minutes and check that the beef remains mostly submerged; add a splash of hot water if the liquid level drops noticeably.
Add the carrots, 20 minutes. Stir in the carrot pieces and continue simmering, uncovered, until the carrots are tender when pierced and the beef is soft enough to break apart with a fork. Check the largest beef piece with a food thermometer: USDA FSIS guidance sets 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. The longer simmer in this stew is intended to make chuck tender, not just to reach the safe minimum. Remove the star anise, cinnamon stick, and bay leaf.
Season and rest, about 8 minutes. Turn off the heat and stir in the lime juice. Taste the broth before adding more salt; fish sauce and broth vary in saltiness. Let the stew stand for 3 minutes, then skim excess surface fat if you prefer a lighter broth. Serve hot, garnished with cilantro and scallions.

Tips

Use chuck and cut evenly. Chuck has connective tissue that softens during a slow simmer, giving the broth body. Lean stew meat can cook more quickly but may turn dry or stringy if simmered for the same length of time. If using a different cut, begin checking tenderness earlier and continue simmering only until it is fork-tender.
Keep the heat low. A hard boil can make beef tighten and break apart before it becomes tender. Look for a quiet simmer, not vigorous bubbling, and use a heavy pot with the lid slightly ajar to limit evaporation.
Choose substitutions thoughtfully. Fresh lemongrass is best for its citrusy, grassy aroma; if unavailable, use 1 tablespoon (15 g) lemongrass paste. It may be less bright, so taste before serving. If you cannot use fish sauce, substitute 1 tablespoon (15 ml) soy sauce, understanding that the broth will lose some of fish sauce’s savory depth.
Adjust salt at the end. Low-sodium broth makes seasoning easier to control, but brands still differ. Salt can concentrate as the liquid simmers, so taste after cooking and add it gradually rather than seasoning the broth heavily at the start.

Serving Suggestions

For a traditional-feeling, casual meal, ladle the stew into bowls and serve with a crusty baguette for dipping. Vietnamese-style baguette is lovely, but any good crusty bread works. For a more filling bowl, spoon the stew over rice noodles or steamed rice, allowing the fragrant broth to season the starch. Keep the beef and carrots in generous pieces so each serving gets both.

Offer lime wedges, sliced scallions, cilantro, and thinly sliced fresh chile at the table. A squeeze of lime brightens the rich broth, while chile adds heat without changing the base recipe. If serving noodles, cook them separately according to their package directions and divide them among bowls before adding the stew; cooking noodles directly in the pot can make the broth cloudy and leave them overdone in leftovers.

Variations

Make the color more vivid: Annatto is a traditional coloring ingredient in some versions of bò kho. If you cannot find annatto powder, use 1 teaspoon (2 g) sweet paprika instead. Paprika gives a gentle peppery note rather than annatto’s mild, earthy character. You can also leave both out; the stew will still taste good, simply with a less red-orange color.

Use coconut water: For a subtly sweeter, rounded broth, replace 1 cup (240 ml) of the beef broth with unsweetened coconut water. It should not taste like a coconut dessert; choose plain coconut water and keep the fish sauce and lime in the recipe to balance its sweetness. If coconut water is not available, use broth as written.

Make it hotter or more aromatic: Add one sliced red chile with the aromatics for gentle heat, or serve chile on the side so everyone can adjust their own bowl. For a stronger spice profile, add one additional star anise, but avoid adding several at once: star anise can dominate the lemongrass and beef if used too generously.

Try a different starch: Rice noodles, steamed jasmine rice, or bread all work. These are serving options rather than ingredients to cook in the stew, so the beef broth stays clear and the stew keeps well for later meals.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered shallow container. Store the stew for 3 to 4 days in the refrigerator. The flavors often meld by the next day, and the broth may thicken slightly as it chills; loosen it with a little water or broth when reheating. If a solid layer of fat forms on top, lift it off before warming or stir a little back in for a richer finish.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally until steaming throughout. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Add a splash of broth if the stew becomes too thick. For microwave reheating, cover loosely, stir midway through, and check several spots for even heating. Freeze cooled stew in airtight freezer-safe containers for up to 2 to 3 months for best quality. Thaw in the refrigerator before reheating; do not leave it at room temperature to thaw.

Frequently Asked Questions

What cut of beef is best for Vietnamese beef stew?

Beef chuck is a reliable choice because its connective tissue softens during the long simmer and gives the stew a tender texture. Cut it into similarly sized cubes, around 1½ inches (4 cm), so it cooks evenly. Brisket or boneless short rib can also work, though both may bring more fat; skim the surface before serving if needed.

Can I make this stew without lemongrass?

Yes. Lemongrass is a defining aromatic in many bò kho recipes, but the stew will still be enjoyable without it. Use 1 tablespoon (15 g) lemongrass paste if available, or leave it out and add a little extra lime at the end for brightness. Lemon zest is not a perfect substitute, since it lacks lemongrass’s grassy aroma.

Why is my beef still tough after simmering?

Beef chuck can reach a safe temperature well before its connective tissue has softened. Keep the pot at a gentle simmer and continue cooking in 15-minute increments, checking for tenderness each time. If the liquid is boiling hard, lower the heat; if it is evaporating too quickly, cover the pot more fully and add a little hot broth or water.

Can I make Vietnamese beef stew ahead?

Yes. Prepare it a day ahead, cool it promptly, and refrigerate it in a covered container. Reheat gently to 165°F (74°C) before serving, adding broth if needed. Carrots soften as they sit, so if you prefer them firmer, cook the stew ahead through the beef-simmering step and add freshly cut carrots during reheating until tender.

Is this stew supposed to be thick?

This version has a brothy consistency meant for dipping bread or spooning over rice and noodles. For a slightly fuller broth, uncover the pot for the final 10 to 15 minutes of simmering, watching that it does not reduce too far. Avoid adding flour or cornstarch unless you specifically want a thicker, less traditional-style gravy.

Can I cook it in a slow cooker?

Yes, though browning the beef and cooking the aromatics in a skillet first will preserve the recipe’s deep, savory base. Transfer everything except the carrots and lime juice to the slow cooker and cook on low until the beef is tender, usually about 7 to 8 hours depending on the appliance. Add the carrots for the final 1½ to 2 hours, then finish with lime and verify that the beef has reached the safe temperature described in the instructions.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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