Name: Bò kho (Vietnamese aromatic beef and carrot stew)
Prep time: 40 min
Cook time: 150 min
Total time: 220 min
Cuisine: Vietnam
Ingredients: 1,200 g boneless beef chuck, trimmed and cut into 4 cm chunks; 45 ml fish sauce; 8 g Vietnamese bò kho seasoning powder or Chinese five-spice powder; 15 g granulated sugar; 4 g fine salt; 2 g ground black pepper; 30 g tender inner lemongrass, finely minced; 20 g garlic, finely minced; 20 g fresh ginger, finely grated; 30 ml neutral oil; 6 g annatto seeds, optional; 120 g shallots, thinly sliced; 45 g tomato paste; 750 ml low-sodium beef broth; 500 ml unsweetened coconut water; 3 lemongrass stalks (about 180 g), bruised and tied in a knot; 3 star anise pods; 1 cinnamon stick (about 7 g); 150 g yellow onion, cut into wedges; 400 g carrots, peeled and cut into thick 3 cm pieces; 2 g fine salt, then adjust to taste; 30 g fresh Thai basil leaves; 20 g fresh cilantro leaves and tender stems; 1 lime, cut into wedges; 10 g fresh red chilli, thinly sliced (optional); Vietnamese baguette or cooked rice noodles, for serving (optional)

Vietnamese bò kho beef and carrot stew with lemongrass and herbs — Bò kho with tender beef, carrots, aromatic broth and baguette.

Yield 6 servings

Cook time 150 minutes

Passive time 30 minutes

Total time 220 minutes

Calories About 640 kcal per serving

Ingredients ↓

Overview

Bò kho (Vietnamese aromatic beef and carrot stew)

Bò kho is a Vietnamese beef stew whose spice balance and serving style vary from kitchen to kitchen. This practical version uses chuck, carrots, lemongrass, ginger, star anise, cinnamon, five-spice, tomato paste and fish sauce. Coconut water softens the broth’s savoury edge; a modest amount of beef broth keeps it rounded without turning it into a thick gravy.

Marinating the beef gives the aromatics time to coat it, while browning builds savoury depth. The carrots go in later so they become tender without dissolving during the long braise. Annatto oil is optional and adds a warm red-orange hue, not heat. Serve with torn baguette or rice noodles and plenty of herbs.

Practical

Keys to successCut the beef into even 4 cm chunks so it braises at a similar pace. Brown in batches; crowded meat steams instead of developing a deep sear. Keep the liquid at a quiet simmer, not a rolling boil. Add carrots after the beef has begun to soften, then cook only until they hold their shape.

Ingredients

Beef marinade

1,200 g boneless beef chuck, trimmed and cut into 4 cm chunks
45 ml fish sauce
8 g Vietnamese bò kho seasoning powder or Chinese five-spice powder
15 g granulated sugar
4 g fine salt
2 g ground black pepper
30 g tender inner lemongrass, finely minced
20 g garlic, finely minced
20 g fresh ginger, finely grated

Stew

30 ml neutral oil
6 g annatto seeds, optional
120 g shallots, thinly sliced
45 g tomato paste
750 ml low-sodium beef broth
500 ml unsweetened coconut water
3 lemongrass stalks (about 180 g), bruised and tied in a knot
3 star anise pods
1 cinnamon stick (about 7 g)
150 g yellow onion, cut into wedges
400 g carrots, peeled and cut into thick 3 cm pieces
2 g fine salt, then adjust to taste

To serve

30 g fresh Thai basil leaves
20 g fresh cilantro leaves and tender stems
1 lime, cut into wedges
10 g fresh red chilli, thinly sliced (optional)
Vietnamese baguette or cooked rice noodles, for serving (optional)

Method

In a bowl, combine the beef with fish sauce, five-spice, sugar, 4 g salt, pepper, minced lemongrass, garlic and ginger. Cover and refrigerate for 30 minutes.
For optional annatto oil, warm the oil over low heat, add the seeds and steep until the oil turns red-orange. Strain and discard the seeds. If not using annatto, heat the plain oil in a Dutch oven.
Brown the beef in batches over medium-high heat, turning to color several sides; transfer each batch to a plate. Lower the heat, sauté the shallots until soft, then stir in tomato paste for 1 minute. Return the beef and any juices.
Add broth, coconut water, bruised lemongrass, star anise, cinnamon and onion. Bring just to a boil, skim any foam, cover and simmer gently for 100 minutes, until the beef is beginning to soften.
Stir in the carrots, cover and simmer 35–45 minutes, until the beef is fork-tender and the carrots are tender but intact. Add a little hot water if needed to keep the stew brothy.
Remove the lemongrass, star anise and cinnamon. Add the remaining salt a little at a time, tasting the broth. If serving later, keep the stew at or above 60°C.
Ladle into bowls and top with basil, cilantro and optional chilli. Serve with lime and baguette or rice noodles. Refrigerate leftovers within 2 hours in shallow containers at or below 4°C; use within 3 days and reheat once to at least 74°C throughout.

Practical

Practical tips

Choose chuck or another collagen-rich braising cut; lean steak can turn dry before it becomes tender. If annatto is unavailable, skip it. The stew will taste the same but look less red. Bruising the lemongrass releases aroma; tie the stalks so they are easy to remove. The broth should coat the beef lightly and remain spoonable, not thick like gravy.

Troubleshooting

The beef is still firm: Keep it at a gentle simmer, covered, and check every 15 minutes. Tough cuts need time, not a harder boil. The broth tastes too salty: Add a little hot water and taste again; do not add extra salt until the end. The carrots are falling apart: Add them later next time and cut them into thicker pieces.

Frequently asked questions

Can I skip annatto? Yes. It mainly colors the oil and stew; leaving it out does not require another ingredient. Can I make bò kho ahead? Yes. Cool it promptly in shallow containers and refrigerate. The next day, reheat gently, stirring, until it reaches 74°C throughout. What can I serve instead of baguette? Cooked rice noodles are a common alternative. The stew also works with steamed rice; keep accompaniments separate from the recipe’s nutrition estimate.

Nutrition per serving (estimate)

Serving sizeOne sixth of the stew; bread or noodles excluded
Calories640 kcal
Carbohydrate24 g
Protein38 g
Fat35 g
Fibre4 g
Sodium1,150 mg

Allergens and food safety

Contains fish sauce (fish). A clean food thermometer should confirm the centre of the largest beef chunks reaches at least 63°C; continue braising until fork-tender. Check bò kho seasoning, broth and packaged products for soy, wheat and cross-contact warnings. Keep raw beef and its marinade refrigerated and away from herbs and cooked food; wash hands, board and utensils after handling. Braise until the beef is fork-tender. Hold hot stew at or above 60°C. Refrigerate leftovers within 2 hours in shallow containers at or below 4°C, use within 3 days and reheat once to at least 74°C throughout.

How to serve

Put extra lime and chilli on the table so each person can season their bowl.
Spoon broth over the bread or noodles just before eating.

Bò kho (Vietnamese aromatic beef and carrot stew)

Practical

Ingredients

Beef marinade

Stew

To serve

Method

Practical

Practical tips

Troubleshooting

Frequently asked questions

Nutrition per serving (estimate)

Allergens and food safety

How to serve

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