That’s it, my friends. I hope you enjoy this Vietnamese bo kho recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! It’s called Bò Kho, and I think you’re going to love it as much as we do. The beef is marinated, then browned before being added to broth for a low and slow simmer that makes any tougher cuts of beef incredibly tender. After one bite of this dish, I think you’ll be addicted, and will definitely want to add it to your regular recipe rotation. Let’s talk about how to make bo kho, shall we?
FOR THE BEEF & MARINADE Beef Chuck. You can also use short ribs, brisket, beef shank, or other stew beef. For a splurge and extra flavor boost, use USDA Choice Short Ribs from Snake River Farms (affiliate link, my friends). Super tender! Fish Sauce. Chinese 5-Spice Powder. Try my Homemade Chinese 5-Spice Powder recipe. Fresh flavor! Salt and Pepper. To taste. FOR THE BEEF STEW (Bo Kho) Vegetable Oil. For cooking. Vegetables. Onion, Thai chilies, garlic, ginger, lemongrass, carrots. Tomato Paste. You can also use fresh tomatoes. Spices. Star anise, ground annatto. Beef Stock. Or beef broth. Coconut Water. Chili Oil. Try my homemade chili oil recipe. I like to make it spicy. Soy Sauce. Fish Sauce. For Garnish. Torn Thai basil or fresh chopped herbs spicy chili flakes.
(Marinate at least 30 minutes, though longer is better. Brown the Beef. Brown the marinated beef chunks in a large pot or Dutch oven. Set them aside to add in later. Lemongrass and Spices. Stir in the lemongrass, ginger, tomato paste, star anise, and ground annatto. Mix well in the bottom of the pot. NOTE: If using more tender cuts of meat, you don’t need to simmer as long. Carrots and Extras. Add the carrots, chili oil, and soy sauce, then simmer another 30 minutes, or until the carrots are cooked through. Finish it Up. Stir in the fish sauce and serve with Thai basil or fresh chopped herbs. It’s also delicious with steamed rice or with crusty bread on the side for soaking up the rich stew broth. You can also freeze it for 3 months or longer in freezer containers. I freeze batches all the time. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Vietnamese Home Cooking, by Charles Phan (affiliate link, my friends!)
Recommended Beef
Want to make this recipe extra special and delicious? Make it with USDA Choice Short Ribs from Snake River Farms (affiliate link, my friends). Turns out amazing! Definitely worth the splurge.
