A warmly spiced Vietnamese beef stew with tender chunks of beef, carrots, and lemongrass simmered in a fragrant tomato and star anise broth, often served with crusty bread for dipping or over rice noodles.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Sear the beef cubes in annatto oil over high heat in batches until deeply browned on all sides, then set aside.
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2
In the same pot, saute onion and garlic until softened, then add tomato paste and stir for two minutes until darkened.
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3
Return the beef to the pot, add lemongrass, star anise, cinnamon, fish sauce, sugar, and stock, then bring to a boil.
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4
Reduce heat to low, cover, and simmer for one and a half hours until the beef is nearly tender.
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5
Add carrots and continue simmering for another thirty minutes until both beef and carrots are completely tender and the sauce has thickened.
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6
Serve in deep bowls with torn baguette pieces for dipping or over rice noodles, garnished with cilantro, Thai basil, and bean sprouts.
Did You Know?
Bo kho is one of the few Vietnamese dishes commonly eaten with French bread, a legacy of colonialism. Street vendors serve it in small bowls with a baguette torn into pieces for dipping into the rich, spiced broth.
Chef's Notes
Equipment Tips
- large heavy pot or Dutch oven
- ladle
The Story Behind Bò kho
Bo kho is a Vietnamese adaptation of French beef stew that emerged during the colonial period. Vietnamese cooks transformed the French pot-au-feu by adding lemongrass, star anise, cinnamon, and annatto for color, creating something entirely new. The dish became a popular breakfast and lunch item at street stalls, where it is still commonly served with either bread or noodles. Bo kho represents one of the most successful examples of Vietnamese culinary adaptation of Western cooking techniques.
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