The Pioneer Woman Tasty Kitchen
Advanced
Profile Photo

Vietnamese Beef Stew – Bò Kho

by on February 11, 2010 in Soups, Stews February 11, 2010 SoupsStews
See post on nancyvnjourney’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Bò Kho is a traditional Vietnamese beef stew. It’s comfort food. Probably every Viet kitchen has its own version. This version is a combination of the basics. It’s not as thick as an American stew, but more hearty than a soup with beef, carrots, and traditional Viet flavors like bay leaf, ginger, and anise. Sop up the rich broth with a French baguette like the Vietnamese do or serve with rice.

Ingredients

  • 2 pounds Boneless Chuck Roast (or Other Beef Stew Meat) Cut Into 1" Peices
  • 3 Tablespoons Cooking Oil
  • 1 whole Yellow Onion, Chopped
  • 2 cloves Garlic, Finely Chopped
  • 1 can (14 Oz. Can) Crushed Tomatoes
  • ½ teaspoons Salt
  • 3 whole Star Anise
  • 1 Tablespoon Curry Powder
  • 3 cups Water
  • 1 pound Carrots, Peeled And Cut Into 1" Chinks
  • 4 sprigs Thai Basil
  • _____
  • FOR THE MARINADE:
  • 1 stalk Lemongrass- Bruised And Cut Into 2" Segments
  • 3 Tablespoons Fish Sauce
  • 1-½ teaspoon Chinese 5 Spice Powder
  • 2-½ Tablespoons Minced Ginger
  • 1-½ teaspoon Brown Sugar
  • 1 leaf Bay Leaf

Preparation

Combine marinade ingredients, then toss with the meat to coat. Set aside for 30 minutes (or more if you have to pick up the kiddos from the bus stop or stop to discuss your son’s most recent 2 missing math assignments).

Heat oil and sear meat. Set aside bay leaf, and lemon grass. Discard marinade.

In the same pot with seared meat, cook onions and garlic till translucent. Add tomatoes, salt, and cover with a lid. Simmer for 10-15 minutes.

Add back the bay leaf and lemon grass. Also add anise, curry powder, and water. Simmer for approximately 75 minutes.

Add carrots. Simmer for another 45 minutes till beef and carrots are tender.

Remove bay leaf, anise, and lemon grass before serving. Garnish with Thai basil. Serve with French bread (which is our favorite!) or rice.

3 Comments

Leave a Comment

You must be logged in to post a comment.

Profile photo of Alejandra A

Alejandra A on 1.12.2017

I completely agree with the other comment. The amount of curry is too much, I had to add extra fish sauce and Chinese 5 spice to get back some of the other flavors that were lost. Also, because of the amount of curry my dish looked yellow instead of its natural red.
Other than that my significant other and I enjoyed the dish.

Profile photo of audeexb

audeexb on 2.22.2010

made this tonight as directed except i had the meat marinading for almost 2 full days… got side tracked!
tasted WONDERFUL and would definitely make it again!
after first tasting the completed meal, i needed to add some potatoes to it to give it that beef stew-y-ness!!
and dipping french bread into the sauce was my favorite part!

Profile photo of kikigrover

kikigrover on 2.17.2010

This was very flavorful, but I felt like the curry overpowered the other flavors and I lost the Vietnamese flavor. I loved the flavor of the stew before the curry was added. Next time I’ll add less curry powder, or leave it out entirely.

One Review

Write a Review

You must be logged in to post a review.

Profile photo of ediblewild

ediblewild on 6.4.2011

Outstanding! Made this pretty much as written except I added a half of a hot red pepper, chopped, to the marinade, and did not use the added salt due to our lower-sodium routine (the fish sauce in the marinade added plenty for us). Served with sticky rice and a vegetable plate (Boston lettuce leaves, carrot sticks, sliced cucumber, plus fresh cilantro and basil for garnishes). Excellent. Thanks SO much for posting this recipe!

Welcome! Join Our Our Happy Cooking Community!
Submit A Recipe! And Save the World

Food Gifts

Our members have the best ideas for food gifts. Like this one!

View Recipe

Slow Cooker Season!

Put that slow cooker to work and rest easy knowing you have a warm meal waiting for you at the end of the day!

View Recipe

Related Recipes

Crab and Corn Chowder
Profile Photo by Krystle in Soups
This rich and creamy soup is packed with fresh corn and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy

Vegetable Beef Soup
Profile Photo by Beth Pierce in Soups
Beef Vegetable Soup is made with tender chunks of slow simmered...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy

Mussels with Coconut Curry Lime Broth
Profile Photo by Vanessa LaBranche in Soups
Quick mussels recipe with a spicy broth using habanero peppers and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy

Cold Zucchini Soup
Profile Photo by Magali Mutombo in Soups
A perfect cold soup for the summer. An alternative to gazpacho...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy

Easy Gazpacho
Profile Photo by Beth Pierce in Soups
This Spanish Gazpacho recipe is bursting with the flavors of sun-ripened...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy