Bò Kho (Vietnamese Beef Stew)

🧂 Ingredients

• 800 g Beef shank or chuck roast(Cut into 1.5-inch cubes. Shank provides great gelatinous texture, chuck is a good alternative.)
• 3 stalks Lemongrass(Trim tough outer layers, bruise the bottom 4 inches with the back of a knife, and cut into 3-inch pieces.)
• 3 whole pods Star anise
• 3 medium Carrots(Peeled and cut into 1-inch chunks.)
• 3 tbsp Annatto oil (or seeds)(Annatto oil provides color. If using seeds, toast them in oil first to extract color.)
• 2 tbsp Fish sauce(Adjust to taste. Use a good quality fish sauce.)
• 4 cups Water or beef broth(Enough to generously cover the beef.)
• 3 cloves Garlic(Minced.)
• 1 medium Shallot(Finely chopped.)
• 1 inch piece Ginger(Peeled and minced.)
• 1 tsp Turmeric powder
• 1 small Cinnamon stick
• 1 tsp Sugar(Optional, to balance flavors.)
• to taste Salt and black pepper
• for serving Baguette(Crusty baguette is ideal for dipping.)
• for garnish Fresh cilantro or scallions(Chopped, optional.)

👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Bruise the lemongrass stalks by hitting them with the back of a knife. Mince the garlic, shallot, and ginger. Toast the star anise and cinnamon stick briefly in a dry pan until fragrant (about 30 seconds).

   ⏱️ 10 minutes
2. 2

   Sear the beef: Heat the annatto oil in a heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F if using a thermometer). Pat the beef cubes dry and season generously with salt and pepper. Sear the beef in batches until well-browned on all sides, about 3-4 minutes per batch. Remove beef and set aside.

   ⏱️ 15 minutes
3. 3

   Sauté aromatics: Reduce heat to medium. Add the chopped shallots and sauté until softened, about 3 minutes. Add the minced garlic and ginger, and cook for another minute until fragrant, being careful not to burn them. Stir in the turmeric powder and cook for 30 seconds more.

   ⏱️ 5 minutes
4. 4

   Combine and simmer: Return the seared beef to the pot. Add the bruised lemongrass stalks, toasted star anise, and cinnamon stick. Pour in the water or beef broth, ensuring the beef is mostly submerged. Add the fish sauce and sugar (if using). Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently.

   ⏱️ 1 hour 30 minutes
5. 5

   Add carrots and continue cooking: After 1.5 hours of simmering, the beef should be starting to become tender. Add the chopped carrots to the pot. Continue to simmer, covered, until the beef is fork-tender and the carrots are cooked through, about another 45 minutes to 1 hour.

   ⏱️ 45-60 minutes
6. 6

   Adjust seasoning and serve: Remove the lemongrass stalks, star anise, and cinnamon stick before serving. Taste the broth and adjust seasoning with more fish sauce, salt, or a pinch of sugar if needed. The stew should have a rich, slightly thick, reddish-orange broth. Ladle the Bò Kho into bowls. Garnish with fresh cilantro or scallions if desired. Serve hot with a crusty baguette for dipping into the flavorful broth, or over rice noodles.

💡 Pro Tips

• ✓The key to Bò Kho's signature color is the annatto oil. If you can't find it, you can toast annatto seeds in a neutral oil over low heat until the oil turns red, then strain.
• ✓For a richer flavor, you can marinate the beef for at least 30 minutes (or overnight) with some fish sauce, minced garlic, shallot, ginger, and turmeric before searing.
• ✓This stew benefits from slow cooking. Don't rush the simmering process; low and slow is the way to achieve tender beef.
• ✓The broth will naturally thicken slightly from the collagen in the beef shank. If you prefer a thicker broth, you can mash a few pieces of carrot against the side of the pot towards the end of cooking or make a slurry with a teaspoon of cornstarch and a tablespoon of water.

🔄 Variations

• Add beef tendon along with the beef shank for an extra gelatinous texture.
• Include chunks of daikon radish along with the carrots for added sweetness and texture.
• For a spicier version, add a sliced chili pepper during the simmering process.

🥗 Nutrition

Per serving