Bo Kho Vietnamese Braised Beef Stew with Carrots Recipe

Bò kho is a Vietnamese beef stew made with tender chunks of beef, carrots, lemongrass, warm spices, and a savory, lightly tomato-rich broth. This version braises beef chuck until fork-tender and serves the fragrant stew with bread or noodles; recipes vary by household, including in their spice blends and how much broth they use.

Ingredients

2½ lb beef chuck, cut into 1½- to 2-inch cubes (1.13 kg)
2 tbsp fish sauce, divided (30 ml)
1 tbsp light brown sugar (13 g)
1 tsp five-spice powder (2 g)
½ tsp freshly ground black pepper (1 g)
2 tbsp neutral oil (30 ml)
1 tbsp annatto oil (15 ml); if unavailable, use neutral oil and 1 tsp sweet paprika (2 g) for color, with a less earthy flavor
1 medium yellow onion, finely chopped (about 150 g)
5 garlic cloves, finely chopped (about 15 g)
1 tbsp finely grated fresh ginger (6 g)
2 lemongrass stalks, tender inner portions finely minced (about 30 g); use 1 tbsp (15 g) lemongrass paste if needed, though the flavor will be less fresh
2 tbsp tomato paste (32 g)
2 whole star anise pods (about 2 g)
6 cups low-sodium beef stock or water (1.4 L)
1 tbsp soy sauce (15 ml)
1 lb carrots, peeled and cut into 1½-inch pieces (450 g)
1 tbsp lime juice, plus lime wedges for serving (15 ml)
¼ cup chopped cilantro (about 10 g), for serving
2 scallions, thinly sliced (about 20 g), for serving

Instructions

Prepare and season the beef. Pat the beef dry with paper towels, then cut it into evenly sized chunks so they cook at about the same rate. In a large bowl, combine the beef with 1 tablespoon fish sauce, brown sugar, five-spice powder, and black pepper. Toss thoroughly, cover, and refrigerate for 30 minutes. This short rest seasons the meat without requiring an overnight marinade.
Brown the beef. Set a heavy Dutch oven or other large, lidded pot over medium-high heat. Add the neutral oil. When it shimmers, brown the beef in two or three batches, leaving space between pieces. Turn the chunks to color several sides, about 3 to 4 minutes per batch, and transfer them to a plate. Avoid crowding the pot: packed-in meat releases moisture and steams instead of browning. The browned residue on the bottom will enrich the broth.
Cook the aromatics. Reduce the heat to medium and add the annatto oil, onion, garlic, ginger, and minced lemongrass. Stir for 3 to 4 minutes, scraping the bottom of the pot as the onion softens. Add the tomato paste and cook for 1 minute, stirring until it darkens slightly and coats the aromatics. If the mixture starts to catch, lower the heat and add a spoonful of stock.
Build the braising liquid. Return the beef and any juices on the plate to the pot. Pour in the stock, then stir in the remaining 1 tablespoon fish sauce and the soy sauce. Add the star anise. The liquid should mostly cover the beef; add a little water if needed. Bring it just to a gentle boil, skimming off any gray foam that gathers on the surface.
Braise until the beef is nearly tender. Cover the pot, turn the heat to low, and maintain a quiet simmer for 1 hour 45 minutes. Check occasionally that the liquid is barely bubbling rather than boiling hard, and stir once or twice to prevent sticking. If using a thermometer, check a large beef piece: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; continue braising this stew beyond that point until the beef is fork-tender.
Add the carrots and finish cooking. Stir in the carrots, cover again, and simmer for about 30 minutes, until they are tender when pierced but still hold their shape. If the beef is not fork-tender yet, keep simmering in 10-minute increments; chuck can vary depending on the size of the pieces and the cut. Remove the star anise pods. Stir in the lime juice, taste the broth, and adjust with a little more fish sauce for salt or a splash of water if it tastes too concentrated.
Rest and serve. Turn off the heat and leave the stew uncovered for 5 minutes so the surface settles and the broth is easier to taste. Ladle into bowls and top with cilantro and scallions. Offer lime wedges at the table so each person can add brightness to taste.

Tips

Cut the beef evenly. Chunks close to the same size finish together. Chuck is a good choice because its connective tissue softens during a long, gentle braise. Avoid very lean steak cuts, which can turn dry and firm when simmered for this long.
Keep the simmer gentle. A rolling boil can make the beef tighten and break apart before it becomes tender, and it reduces the broth too quickly. If the stew bubbles vigorously even on low, move the pot to a smaller burner or lower the heat further.
Adjust the broth, not the timing. If the liquid reduces more than you want, add hot water or stock a little at a time. If the broth is thinner than you prefer, uncover the pot for the last 10 to 15 minutes; avoid adding flour, which changes the stew’s character and can make the broth cloudy.
Use aromatics thoughtfully. Lemongrass stalks can be fibrous, so mince only the tender inner portion finely, or leave a bruised, whole stalk in the pot and remove it before serving. Annatto oil contributes the familiar red-orange hue; paprika is a practical color substitute but tastes different.

Serving Suggestions

Serve bò kho in deep bowls with plenty of broth. A crusty baguette is a classic, useful companion for dipping and soaking up the aromatic liquid; warm it briefly in the oven if you want a crisp exterior. For a more filling bowl, serve the stew over rice noodles or steamed rice, allowing room for broth and toppings. These are common serving approaches rather than strict rules, and the best choice depends on whether you want a soupier bowl or a plate with less liquid.

Set out extra lime wedges, cilantro, and sliced scallions so the stew can be finished at the table. Thinly sliced fresh chili is a good optional garnish for people who enjoy heat, but it is not necessary to the recipe. If serving bread, place it alongside rather than directly in each bowl so it stays crisp until dipped. A simple plate of cucumber or lightly dressed greens can add a cool, fresh contrast without competing with the stew’s spices.

Variations

Make it spicier: Add one or two thinly sliced red chilies with the garlic and lemongrass, or serve chili sauce at the table. Chili heat varies, so starting with a small amount lets everyone adjust their bowl. This changes the heat level without altering the braising method.

Use beef shank: Replace some or all of the chuck with beef shank cut into chunks. Shank can become very succulent, but its connective tissue may need extra time. Check for tenderness rather than treating the listed cooking time as a guarantee, and add the carrots only when the beef is close to done so they do not overcook.

Make a brothier bowl: Use 7 cups (1.65 L) stock instead of 6 cups, then taste and season at the end. For a thicker, more concentrated stew, use the original amount and simmer uncovered briefly after the carrots are tender. Avoid reducing too aggressively, since the fish sauce and soy sauce become saltier as liquid evaporates.

Change the vegetables: Add peeled daikon in place of some of the carrots, or use half carrots and half daikon by weight. Daikon has a milder, less sweet flavor and turns tender in the broth; cut it into similarly sized pieces and add it with the carrots. Keep the total vegetable quantity close to the recipe amount to preserve the balance of broth and solids.

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. It often tastes more blended the next day as the lemongrass and spices continue to infuse the broth. If the fat firms on top when chilled, lift it off before reheating if you prefer a lighter broth, or stir it back in for a richer result.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally until steaming throughout. Add a splash of water or stock if the broth has thickened in the refrigerator. Leftovers should reach 165°F (74°C), measured with a food thermometer, in accordance with USDA reheating guidance. You can also reheat a serving in the microwave in a covered, microwave-safe bowl, stirring partway through and checking the temperature in more than one spot.

For longer storage, freeze cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Carrots may soften somewhat after freezing and thawing, but the broth and beef reheat well.

Frequently Asked Questions

What does bò kho mean?
Bò means beef, and kho refers to a style of braising or simmering. Bò kho is commonly understood as Vietnamese braised beef stew. Its exact seasoning and serving style vary, so recipes may differ in their use of tomato, spice, lemongrass, and vegetables.

Can I make bò kho without lemongrass?
Yes. The stew will still braise properly, but lemongrass gives it a distinctive citrusy, herbal aroma. Use lemongrass paste if available, or leave it out and add a little extra lime juice at the end for freshness. Lime is not a flavor-for-flavor replacement, so expect a different-tasting broth.

Can I make this stew in a slow cooker?
Yes. Brown the beef and cook the onion, garlic, ginger, lemongrass, and tomato paste on the stove first, then transfer them to the slow cooker with the stock, sauces, and star anise. Cook on low until the beef is nearly tender, usually about 7 to 8 hours depending on the appliance, then add the carrots and cook until tender. Slow cookers vary, so use tenderness rather than the clock as the final check.

Why is my beef still tough?
Most often, it needs more time. Chuck becomes tender as its connective tissue breaks down, and the timing can vary with the cut, chunk size, and simmer temperature. Keep the pot covered and at a gentle simmer, then check again every 10 minutes. If the liquid is low, add hot stock or water so the beef does not scorch.

Can I prepare bò kho ahead?
Yes. Cook it fully, refrigerate it promptly, and reheat it gently when needed. If you want the carrots to retain a firmer texture, cook the beef ahead until tender, chill the stew, and add freshly cut carrots while reheating until they are just tender. Keep the stew refrigerated rather than leaving it at room temperature while preparing other parts of the meal.

Is bò kho usually served with noodles or bread?
Both are familiar options. Bread is handy for dipping into a broth-forward serving, while rice noodles or steamed rice make the stew feel more like a full bowl meal. Choose based on the amount of broth and the texture you want; there is no need to change the stew itself.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).