Bò Kho is a spicy and delicious Vietnamese beef stew full of flavor and history—a perfect dinner on a chilly evening!
I have a few important criteria that a recipe must meet before I can consider it a “winter dish.” Number one, it should be a one-pot dish for the convenience and simplicity; no one wants to wash a bunch of pots and pans in the winter. Number two, it must be hearty, warm, and full of bold flavors.
A hearty one-pot beef stew from Vietnam may not be the first thing you think of when you want a solid winter meal, but after you try this recipe for bò kho, it will be the first dish that comes to mind when the days get shorter and colder. The name bò kho translates directly to “braised beef,” which is the core ingredient in this flavorful and hearty meal.
With the carrots and beefy bits, it might look like a regular beef stew or pot roast, but it’s full of surprising spices and flavors. The lemongrass, cinnamon, ginger, star anise, and Chinese five-spice flavors give this dish a huge advantage over grandma’s beef stew. One taste of bò kho, and you will never think of beef stew the same way again.
Is Bò Kho Healthy?
It’s fairly healthy for a beef stew. This recipe calls for two pounds of beef chuck, which is considered a lean cut of beef and is an excellent source of protein. This stew also has carrots, which are full of vitamin A, antioxidants, and fiber. Overall, this recipe is low-carb and high in protein. It’s definitely not for vegetarians or vegans, but people who follow a keto diet will love it served over a bed of low-carb noodles.
What Is Chinese Five-Spice Powder?
A key ingredient in traditional bò kho is Chinese five-spice powder, which is typically a blend of star anise, fennel seed, cinnamon, clove, and Sichuan peppercorn. Occasionally, black pepper or ground ginger may also be included. Five-spice powder reflects the philosophy of balancing yin and yang, with flavors touching every spectrum of taste: a blend of sweet, sour, bitter, salty and savory. This seasoning is used in many Asian dishes and is both delicious and versatile.
How To Make Ahead And Store
To store your leftover bò kho, allow it to cool to room temperature, transfer to an airtight container, and store in the refrigerator for up to 3 days. If you would like to store it longer, you can keep it in the freezer for up to 3 months. Reheat in a pot over the stove on medium heat, stirring occasionally until warmed throughout.
Serving Suggestions
This single-dish stew is perfect when served with a simple slice of crusty bread, such as sourdough, or over rice noodles. If you want to serve this with a side, I recommend something light and sweet, like a Quinoa Salad With Squash And Pineapples. Sides with a blend of sweet and savory, like this Roasted Red Pepper And Almond Salad, also pair well with bò kho.
If you love this dish, continue your Vietnamese food journey with these Vietnamese Noodle Bowls or this Vietnamese Bánh Mì Sandwich.
Ingredients
- 2 pounds beef chuck cut into 1.5-inch cubes
- 2 tablespoons fish sauce
- 1 teaspoon brown sugar
- 1 1/2 teaspoons Chinese five-spice powder
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 3 cups beef broth
- 2 cups water
- 2 stalks lemongrass cut into 3-inch pieces and bruised with a knife or rolling pin
- 2 whole star anise
- 1 cinnamon stick
- 3 large carrots peeled and cut into 1-inch chunks
- Fresh cilantro chopped for garnish
- Salt and pepper to taste
Instructions
- Marinate the beef with fish sauce, brown sugar, and Chinese five-spice powder for 30 minutes.
- In a large pot, heat oil over medium-high heat and brown the beef on all sides. Remove beef and set aside.
- In the same pot, add onion, garlic, and ginger, cooking until softened, about 3 minutes.
- Return the beef to the pot, add beef broth, water, bruised lemongrass, star anise, and cinnamon stick. Bring to a boil, then reduce heat to low and simmer for 2 hours.
- Add carrots to the pot and continue to simmer for another 30 minutes, or until the beef is tender and the carrots are cooked through.
- Season with salt and pepper to taste. Remove lemongrass, star anise, and cinnamon stick before serving.
- Garnish with fresh cilantro and serve hot with crusty bread or over rice noodles.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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