Bo Kho

Bo Kho (Vietnamese Beef Stew)

A fragrant beef stew from southern Vietnam, where French and Vietnamese influences meet. Bo Kho is braised with carrots, lemongrass, and star anise, and gets its rich color from annatto seeds. Serve with crusty bread or rice noodles.

Prep

20 min

Cook

90 min

Total

110 min

Serves

4-6

Difficulty

Medium

Recipe ingredients

• •800 g (1 lb 12 oz) beef chuck or brisket, cut into 5 cm (2 in) chunks
• •2 tbsp annatto seeds, or 1 tsp annatto powder; for color
• •3 tbsp neutral oil (canola or vegetable)
• •2 stalks lemongrass, bruised and cut into 5 cm (2 in) lengths
• •1 large onion, sliced
• •3 cloves garlic, minced
• •1 thumb-sized ginger, sliced
• •2 whole star anise
• •1 stick cinnamon, optional
• •2 tbsp tomato paste, for color and depth
• •2 tbsp fish sauce
• •1 tbsp sugar, or to taste
• •1 tsp salt, or to taste
• •1 tsp black pepper, freshly ground
• •500 ml (2 cups) coconut water, or beef broth; plus more if needed
• •3 large carrots, peeled and cut into thick rounds
• •1 handful fresh cilantro, for garnish
• •1 handful Thai basil, for garnish, optional
• •1 whole lime, cut into wedges

Steps

1. 1 Make annatto oil: In a small saucepan or skillet, warm the oil over medium heat. Add the annatto seeds and cook, stirring, for 2–3 minutes until the oil turns a deep red-orange. Strain and discard the seeds, reserving the oil. If using annatto powder, stir it directly into the oil and cook for 30 seconds, then proceed.
2. 2 Pat the beef dry with paper towels. Season with half the salt and black pepper. In a large heavy-bottomed pot or Dutch oven, heat the annatto oil over medium-high heat. Working in batches, sear the beef on all sides until well browned, about 5–7 minutes per batch. Transfer beef to a plate and set aside.
3. 3 Reduce heat to medium. Add onion, lemongrass, ginger, and garlic to the pot. Cook, stirring, until the onion is translucent and aromatic, about 3–4 minutes. Add the star anise, cinnamon (if using), and tomato paste. Cook for 1 minute more.
4. 4 Return the beef to the pot. Add fish sauce, sugar, and the remaining salt and pepper. Pour in the coconut water (or broth), making sure the beef is mostly covered. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour, skimming any foam from the surface.
5. 5 After 1 hour, add the carrots and stir. Continue to simmer, covered, for 30–45 minutes, until the beef is fork-tender and the carrots are cooked through. Check the internal temperature of the beef: it should be at least 165°F (74°C) throughout. If the stew seems too thick, add a splash of water or broth.
6. 6 Taste and adjust seasoning with salt, sugar, or fish sauce. Remove the lemongrass, star anise, and cinnamon stick before serving. Serve hot, garnished with cilantro, Thai basil, and lime wedges on the side. Enjoy with crusty bread, rice noodles, or steamed rice.