Vietnamese Stew Recipe: Bò Kho with Lemongrass

Bò kho is a Vietnamese beef stew simmered with lemongrass, warm spices, fish sauce, and carrots until the beef is tender and the broth is deeply savory. This home-style version is fragrant rather than fiery, and it is especially satisfying with a crisp baguette for dipping or noodles for a fuller meal.

Ingredients

2 lb beef chuck, cut into 1½-inch cubes (900 g)
2 tbsp fish sauce (30 ml)
1 tbsp soy sauce (15 ml)
1 tsp granulated sugar (4 g)
½ tsp ground black pepper (1 g)
2 tbsp neutral oil, such as canola oil (30 ml)
1 tsp annatto oil, optional, for a deeper red color (5 ml)
1 medium yellow onion, finely chopped (about 200 g)
4 garlic cloves, minced (about 12 g)
1 tbsp finely grated fresh ginger (15 g)
2 lemongrass stalks, tough outer layers removed and stalks bruised (about 50 g)
2 tbsp tomato paste (32 g)
1 tsp Chinese five-spice powder (about 2 g)
2 whole star anise (about 2 g)
1 cinnamon stick, about 3 inches long (7.5 cm)
4 cups low-sodium beef broth (950 ml)
1 cup water (240 ml)
4 medium carrots, peeled and cut into thick pieces (about 400 g)
½ tsp kosher salt to start, plus more to taste (about 3 g)
1 baguette, about 12 oz (340 g), or 12 oz dried rice noodles (340 g), for serving
1 cup loosely packed Thai basil leaves (about 25 g), for serving
¼ cup chopped cilantro (about 10 g), for serving
2 scallions, thinly sliced (about 30 g), for serving
1 lime, cut into wedges (about 60 g), for serving
Thinly sliced fresh red chili, optional, for serving (about 1 small chili or 10 g)

Instructions

Prepare and season the beef. Pat the beef dry with paper towels so it browns instead of steaming. In a bowl, toss it with the fish sauce, soy sauce, sugar, and black pepper. Let it stand for 20 minutes while you chop the onion, garlic, ginger, and carrots and prepare the remaining ingredients. This short rest seasons the surface without delaying the cooking substantially.
Brown the beef in batches. Heat the neutral oil and annatto oil, if using, in a heavy Dutch oven or other large, lidded pot over medium-high heat. Lift the beef from its marinade, leaving any liquid in the bowl, and brown it in two or three batches for about 12 minutes total. Turn the pieces to color several sides, then transfer them to a plate. Avoid crowding the pot: if the meat releases liquid and turns gray, work in smaller batches and let the pot heat again between them.
Cook the aromatics and spices. Reduce the heat to medium. Add the onion and cook for about 3 minutes, scraping up the browned bits. Stir in the garlic and ginger for 30 seconds, then add the tomato paste and five-spice powder. Cook for 1 minute, stirring so the paste darkens slightly but does not scorch. Add the star anise and cinnamon stick.
Build the broth and simmer. Return the beef and any juices on the plate to the pot. Add the reserved marinade, bruised lemongrass, beef broth, and water. Stir and bring the liquid just to a gentle simmer, then cover and lower the heat. Cook gently for 1 hour 30 minutes, keeping the liquid at a quiet bubble rather than a hard boil. Check occasionally and add a splash of water if the beef is not mostly submerged. For food safety, USDA FSIS sets 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check a large piece with a food thermometer, and continue simmering for tenderness.
Add the carrots and finish cooking. Stir in the carrots and the initial ½ teaspoon of salt. Cover and simmer for 20 minutes, or until the carrots are tender when pierced and the beef is very soft. If the beef needs more time, keep simmering in 10-minute increments; chuck can vary, and tenderness matters more than the exact clock. Remove the cinnamon stick, star anise, and lemongrass stalks. Taste the broth and adjust with more salt or a little fish sauce. For a slightly thicker broth, simmer uncovered for 2 minutes; it should still be pourable and good for dipping.
Prepare the serving base. If serving with rice noodles, cook them according to the package directions while the stew finishes, then drain and divide among bowls. If serving with baguette, warm it briefly in a low oven or toaster oven and cut it into portions. Ladle the stew and carrots over noodles, or serve the stew in bowls with bread alongside.
Garnish and serve. Scatter Thai basil, cilantro, scallions, and chili over the bowls. Offer lime wedges for squeezing at the table. The herbs and lime brighten the rich broth, so add them just before eating rather than simmering them in the pot.

Tips

Choose a cut suited to slow cooking. Beef chuck has enough connective tissue to become tender during a long, moist simmer. Lean steak may cook faster but can turn dry or firm if held in the pot for the time this recipe needs. Cut the cubes fairly evenly so they finish at about the same time.
Use fresh lemongrass if you can find it. Bruising the stalks releases their aroma, and removing them before serving keeps woody pieces out of the bowls. If fresh lemongrass is unavailable, use 1 tablespoon (15 g) of lemongrass paste; the flavor is less bright and the broth may be slightly cloudier. Add the paste with the garlic and ginger.
Annatto oil is optional, not a flavor requirement. It gives the stew its characteristic warm red-orange appearance. If you do not have it, leave it out or use the neutral oil alone. A pinch of sweet paprika can add color, but it is not a direct flavor match and is not needed for a good stew.
Keep the simmer gentle and season late. A rolling boil can make the beef tighten and break apart before it is tender. Broth brands and fish sauces vary in saltiness, so begin with a modest amount of salt and make the final adjustment after the carrots are cooked.

Serving Suggestions

Baguette is a classic, practical choice: tear or cut off pieces and dip them into the aromatic broth. Choose bread with a crisp crust and a light interior that can soak up liquid without immediately falling apart. Rice noodles make the stew feel more like a noodle soup; cook them separately and place them in bowls so they do not absorb all the broth while the pot sits.

For a simple table, serve the stew with a plate of basil, cilantro, scallions, lime, and sliced chili so each person can add what they like. A small dish of extra fish sauce or chili sauce can be offered on the side, but taste before adding either because the broth is already seasoned. If you want another dish, lightly dressed cucumber or leafy greens provide a fresh contrast without competing with the warm spices.

Variations

Make it less spicy or more aromatic. The recipe is mild as written, with fresh chili served separately. For more heat, add a sliced chili when cooking the onion, or leave the stew mild and let diners garnish their own bowls. For a more pronounced spice profile, add another star anise, but avoid adding several extra spices at once; too much can make the broth taste medicinal.

Use a different cooking vessel. A heavy pot on the stove gives the cook the most control over the simmer. In a slow cooker, brown the beef and aromatics on the stove first, then transfer them with the broth and whole spices to the cooker; cook on low until tender, adding the carrots for the final 1½ to 2 hours so they do not become mushy. Slow-cooker timing varies by appliance, so use tenderness as your guide.

Adjust the serving base. Bò kho is commonly served with bread, and versions with noodles are also familiar. Rice noodles, egg noodles, or plain rice can all work, though rice gives a less traditional soup-like presentation and does not soak up broth in the same way as bread. Keep the base separate until serving to preserve its texture.

Make a lighter broth. Skim excess fat from the surface after simmering, especially if the chuck was well marbled. If you want a broth with more body, mash one or two cooked carrot pieces against the side of the pot and stir them in. This thickens it gently without flour or cornstarch, while leaving the remaining vegetables intact.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. If storing noodles, baguette, or fresh herbs, keep them separate from the stew; noodles left in the broth continue to soften, while bread and herbs lose their texture.

Reheat only the amount you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe covered dish. Stir occasionally and heat leftovers to 165°F (74°C), checking the center with a food thermometer. Add a little water or broth if the stew has thickened in the refrigerator. For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Thaw it in the refrigerator, then reheat to 165°F (74°C); add freshly cooked carrots or herbs if you want a firmer texture.

Frequently Asked Questions

Is bò kho the same as Vietnamese beef pho? No. Both may be served with noodles and herbs, but bò kho is a stew with a thicker, more concentrated broth, beef chunks, and often carrots. Pho has a clearer broth and is usually assembled as a noodle soup. Bò kho is also commonly served with baguette for dipping.

Can I make this stew ahead? Yes. The flavor settles nicely after a night in the refrigerator, and the stew can be made up to 3 days ahead. Cool and refrigerate it within 2 hours, then reheat it to 165°F (74°C). Keep fresh herbs and bread separate and add them only when serving.

Why is my beef still tough? It probably needs more time rather than higher heat. Keep the pot covered at a gentle simmer and check again every 10 minutes. A hard boil can make meat tighten, while a low simmer gradually softens chuck. If the liquid has reduced too much before the meat is tender, add a little water or broth.

Can I use ground beef instead of beef chunks? Ground beef will not give the stew its characteristic tender, braised pieces, so it is not a direct substitute. If you use it, brown it thoroughly and treat the result as a quicker, different dish; USDA FSIS recommends cooking ground meat to a safe minimum internal temperature of 160°F (71°C), checked with a thermometer.

What can I use instead of fish sauce? Soy sauce can provide salt and savory flavor, but it will make the stew less distinctly Vietnamese and will not fully replace fish sauce’s depth. Start with 1½ tablespoons (22 ml) soy sauce in place of the 2 tablespoons fish sauce, taste the finished broth, and adjust gradually. Check labels if you need to avoid particular ingredients.

How do I know when the carrots are done? A knife should slide into a carrot piece with slight resistance, and the pieces should still hold their shape when stirred. If you prefer very soft carrots, simmer them a few minutes longer, but avoid adding them at the beginning: they can become overly soft during the long beef-cooking stage.

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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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