Vietnamese Beef Stew with Rice, Lemongrass and Carrots

Vietnamese bò kho is a fragrant beef stew flavored with lemongrass, warm spices, and fish sauce; it is often served with bread or noodles, and rice makes a satisfying base too. This version braises chuck until tender with carrots in a savory, gently spiced broth, then serves it alongside fluffy rice for an easy, comforting meal.

Ingredients

2 lb (900 g) beef chuck, cut into 1½-inch (4 cm) cubes
1 tsp (6 g) fine salt, plus more to taste
½ tsp (1 g) ground black pepper
1 tbsp (15 ml) neutral cooking oil
1 medium yellow onion, about 5 oz (150 g), finely chopped
4 garlic cloves, about ½ oz (15 g), minced
2 lemongrass stalks, about 4 oz (110 g), tough outer layers removed and stalks cut into 3-inch (7.5 cm) pieces, then bruised
1 tbsp (15 g) finely grated fresh ginger
2 tbsp (30 g) tomato paste
1½ tbsp (22 ml) fish sauce
2 tsp (5 g) Vietnamese or Chinese five-spice powder
1 tbsp (15 ml) annatto oil
2 whole star anise, about 2 g
1 cinnamon stick, about 3 inches (7.5 cm) long
4 cups (960 ml) low-sodium beef broth
1 cup (240 ml) water, plus a little more if needed
1 tbsp (12 g) brown sugar
1 lb (450 g) carrots, peeled and cut into 1½-inch (4 cm) pieces
1½ cups (300 g) long-grain white rice, rinsed until the water is mostly clear
2¼ cups (530 ml) water for cooking the rice
2 scallions, about 1 oz (30 g), thinly sliced, for serving
¼ cup (10 g) chopped cilantro leaves, for serving
1 lime, about 2 oz (60 g), cut into wedges, for serving

Instructions

Prepare the beef and aromatics. Pat the beef dry with paper towels so it browns instead of steaming. Season it with the salt and pepper. Chop the onion, mince the garlic, grate the ginger, and bruise the lemongrass with the side of a knife or a meat mallet. Bruising helps release its citrusy fragrance; keep the pieces large so you can fish them out later.
Brown the beef. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Working in two batches so the pieces have room, brown the beef on two or three sides, about 5 to 6 minutes per batch. Transfer it to a plate. A deep brown crust adds flavor to the broth, but the beef does not need to be cooked through at this stage. If the pot looks dry between batches, add a teaspoon of oil.
Build the aromatic base. Reduce the heat to medium. Add the onion and cook for about 3 minutes, stirring and scraping up browned bits. Add the garlic, ginger, tomato paste, five-spice powder, and annatto oil; stir for 1 minute, until fragrant and the tomato paste darkens slightly. Annatto oil gives the stew its characteristic red-orange color. If it is hard to find, use 1 teaspoon (2 g) sweet paprika and 2 teaspoons (10 ml) neutral oil instead; the color and flavor will be a little less distinctive.
Simmer the beef. Return the beef and any juices to the pot. Add the fish sauce, star anise, cinnamon stick, bruised lemongrass, broth, water, and brown sugar. Bring the liquid just to a boil, then lower the heat so it barely simmers. Cover with the lid slightly ajar and cook for 1 hour 25 minutes, stirring once or twice. Keep the simmer gentle rather than vigorous; a hard boil can make the meat fibers tighten and the liquid reduce too quickly. Add a splash of water if the beef is not mostly submerged.
Add the carrots and start the rice. Stir the carrots into the stew, cover, and simmer gently for 25 minutes, until they are tender when pierced and the beef yields easily to a fork. Meanwhile, put the rinsed rice and 2¼ cups (530 ml) water in a saucepan with a tight-fitting lid. Bring it to a boil, stir once, cover, and reduce the heat to low. Cook for 18 minutes without lifting the lid, then take the pan off the heat and let the rice stand, covered, for 5 minutes. The rice can rest while the stew finishes.
Check, season, and serve. Check the thickest beef cube with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. Braised chuck will generally be much hotter and should be fork-tender; if it is still firm, continue simmering and check every 10 minutes. Remove the cinnamon stick, star anise, and lemongrass. Taste the broth and adjust with salt, pepper, or a small splash of fish sauce. Fluff the rice and serve the stew over or beside it, topped with scallions and cilantro and accompanied by lime wedges.

Tips

Choose chuck and cut it evenly. Chuck has connective tissue that softens during a long, moist braise. Pieces around 1½ inches cook at a similar rate; very small cubes can become dry or fall apart before the carrots are ready.
Keep the lid on and the heat low. The stew should show only occasional small bubbles. If the liquid is boiling hard, turn the burner down. A lid left slightly ajar lets the broth reduce a little without letting too much liquid escape.
Adjust the specialty ingredients thoughtfully. Annatto oil is traditional in many versions and gives color without much heat. Paprika is a convenient substitute, but it brings a sweeter pepper flavor. If fresh lemongrass is unavailable, use 1 tablespoon (15 ml) lemongrass paste; add it with the garlic and expect a softer, less fresh citrus aroma.
Season at the end as well as the beginning. Broth brands and fish sauces vary in saltiness, and the liquid concentrates as it simmers. Taste after the beef is tender, then add salt or fish sauce a little at a time rather than making the broth too salty early on.

Serving Suggestions

Spoon the stew over a mound of steamed rice, or serve the rice on the side so everyone can choose how much broth to add. The broth is meant to be spoonable rather than gravy-thick, and rice catches its lemongrass, spice, and beef flavors. Add cilantro and scallions just before serving for a fresh contrast, and offer lime wedges so diners can brighten their own bowls.

For a fuller table, pair the stew with a simple plate of sliced cucumber, lightly dressed greens, or quick-pickled carrots and daikon. These crisp, tangy sides balance the rich braised beef without competing with the fragrant broth. If you prefer the more familiar bread-style serving, offer warm baguette pieces for dipping; rice remains a welcome option and makes the dish a complete, filling meal.

Variations

Make it gently spicy: Add one thinly sliced red chili with the garlic, or serve chili sauce at the table. Chili heat is not required for a fragrant bò kho-style stew, so keeping it separate works well when guests have different preferences.

Use another cut: Beef shank can replace some or all of the chuck and adds a gelatin-rich texture, but its cooking time may vary. Start checking it when the carrots go in and simmer longer if needed. Brisket also works when cut into large cubes. Avoid very lean steak cuts, which can turn dry during a long braise.

Add potatoes: Replace half the carrots with 12 oz (340 g) waxy potatoes cut into 1½-inch (4 cm) chunks. Add them with the carrots and check that both vegetables are tender before serving. Potatoes make the stew more substantial and can soften the broth slightly as their starch releases.

Change the base: Serve the stew over rice noodles or with crusty bread instead of steamed rice. Rice noodles need their own cooking time and should be prepared according to the package directions just before serving; keep them separate from the pot so they do not absorb all the broth.

Storage and Reheating

Refrigerate the stew and rice within 2 hours of cooking. For quicker cooling, divide them into shallow containers rather than leaving a full pot on the counter. Store the stew and rice separately in airtight containers; both keep for 3 to 4 days in the refrigerator. The spices mellow and mingle as the stew sits, so the broth may taste even more integrated the next day.

To reheat a serving, warm the stew gently in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if it has thickened. Reheat rice with a spoonful of water in a covered microwave-safe dish, or steam it until hot. USDA food-safety guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Reheat only the portion you plan to eat. Freeze stew for up to 2 to 3 months for best quality; rice can also be frozen separately, though its texture may be a little softer after thawing. Thaw in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Is Vietnamese beef stew usually served with rice?
Rice is a practical and satisfying accompaniment, though bò kho is also commonly served with baguette or noodles. Versions differ by household and region, and there is no single required side. This recipe cooks the rice separately so it stays fluffy and the stew broth remains easy to adjust.

Can I make the stew ahead?
Yes. Cook the beef and carrots a day ahead, cool and refrigerate the stew promptly, then reheat it gently to 165°F (74°C). Cook rice fresh if you can, or refrigerate it separately and reheat it to the same temperature. If the chilled stew has thickened, loosen it with a little water or broth.

Why is my beef still tough after simmering?
Chuck becomes tender when its connective tissue has had enough time to soften. If the beef is safe to eat but still chewy, it usually needs more gentle cooking, not a higher burner setting. Keep it at a quiet simmer and check every 10 minutes; add water if the liquid level gets low.

Can I cook this in a slow cooker?
Yes. For the fullest flavor, brown the beef and cook the onion and spice mixture on the stovetop first, then transfer those ingredients with the remaining stew ingredients to the slow cooker. Cook on low until the beef is fork-tender, about 7 to 8 hours, adding the carrots during the final 2 to 3 hours so they do not turn mushy. Cook rice separately.

What can I use instead of fish sauce?
Soy sauce can stand in for fish sauce, though the broth will lose some of its savory, fermented character and taste less distinctly Vietnamese. Begin with 1 tablespoon (15 ml), taste near the end, and add more only if needed. Choose low-sodium soy sauce if your broth is already salty.

Can I leave out the star anise or cinnamon?
Yes. They give the broth warm, sweet-spiced notes, but the stew will still work without one or both. If you omit them, taste at the end and avoid compensating with extra five-spice automatically, since blends vary in strength and can become overpowering.

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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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