Bo Kho Vietnamese Beef Stew with Lemongrass and Star Anise

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes (plus optional 30 minutes to overnight marinating)
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 40 minutes (plus optional marinating)

Quick Ingredients

• 3 lb (1.36 kg) beef chuck, cut into 1.5-inch cubes
• 4 lemongrass stalks (2 minced, 2 bruised)
• 1 large onion (10 oz/280 g), sliced; 5 garlic cloves; 2 shallots
• 1 lb (450 g) carrots; 1 lb (450 g) daikon (optional)
• 2 medium tomatoes, cut into wedges
• 3 tbsp fish sauce, 1 tbsp soy sauce
• 1.5 tbsp Vietnamese/Madras curry powder; 1 tsp five-spice
• 3 whole star anise, 1 cinnamon stick, 2 bay leaves
• 2 tbsp tomato paste
• 3 cups (720 ml) unsweetened coconut water + 2 cups (480 ml) low-sodium beef stock
• 3 tbsp neutral oil; 2 tbsp brown sugar; black pepper; lime
• Herbs (Thai basil/cilantro), scallions, red chile; baguette or 12 oz rice noodles

Do This

• 1) Marinate beef 30 minutes with fish sauce, soy, brown sugar, minced lemongrass, garlic, shallot, curry powder, five-spice, and pepper.
• 2) Sear beef in 2 tbsp oil over medium-high until browned; set aside.
• 3) Cook onion and any leftover marinade, then tomato paste until brick red; toast star anise, cinnamon, and bay leaves 1 minute.
• 4) Deglaze with a splash of stock; return beef. Add coconut water, remaining stock, and bruised lemongrass. Simmer covered 75 minutes (or oven 325°F/165°C, 90 minutes).
• 5) Add carrots, daikon, and tomatoes; simmer 25 minutes until beef and veg are tender.
• 6) Skim fat. Balance with fish sauce, brown sugar, and lime juice; simmer 5–10 minutes to slightly reduce.
• 7) Ladle into bowls; garnish with herbs, scallions, and chile. Serve with warm baguette or cooked rice noodles.

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Why You’ll Love This Recipe

• Deep, restaurant-level flavor made simple with pantry spices and fresh lemongrass.
• Rich yet aromatic broth balanced by tomato, star anise, and a bright squeeze of lime.
• Versatile serving: dunk a warm baguette or ladle over slippery rice noodles.
• Make-ahead friendly—the flavor gets even better the next day.

Grocery List

• Produce: Lemongrass, onion, garlic, shallots, carrots, daikon (optional), tomatoes, scallions, Thai basil or cilantro, red chiles, limes
• Dairy: None
• Pantry: Beef chuck, fish sauce, soy sauce, curry powder, Chinese five-spice, star anise, cinnamon stick, bay leaves, tomato paste, unsweetened coconut water, low-sodium beef stock, brown sugar, neutral oil, black pepper, baguette or rice noodles, kosher salt

Full Ingredients

Beef & Marinade

• 3 lb (1.36 kg) beef chuck or beef shank, cut into 1.5-inch (4 cm) cubes
• 3 tbsp (45 ml) fish sauce
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (12 g) brown sugar
• 1.5 tbsp (12 g) Vietnamese-style curry powder or mild Madras curry powder
• 1 tsp Chinese five-spice powder
• 2 lemongrass stalks, tender inner parts finely minced (about 2 tbsp/16 g)
• 5 garlic cloves, minced
• 2 shallots, minced
• 1 tbsp (15 ml) neutral oil
• Freshly ground black pepper, to taste (about 1/2 tsp)

Stew Base & Aromatics

• 2 tbsp (30 ml) neutral oil
• 1 large yellow onion (10 oz/280 g), thinly sliced
• 2 tbsp (30 g) tomato paste
• 3 whole star anise
• 1 cinnamon stick (2-inch/5 cm)
• 2 bay leaves
• 2 lemongrass stalks, outer layers removed, bruised and tied in a knot
• 3 cups (720 ml) unsweetened coconut water
• 2 cups (480 ml) low-sodium beef stock
• 1 tbsp (12 g) brown sugar, plus more to taste
• 1 tbsp (15 ml) fish sauce, plus more to taste

Vegetables & Finish

• 1 lb (450 g) carrots, peeled and cut into 1.5-inch chunks on the bias
• 1 lb (450 g) daikon radish, peeled and cut into 1.5-inch chunks (optional)
• 2 medium ripe tomatoes, cut into thick wedges
• 1–2 tbsp fresh lime juice, to taste
• Kosher salt and black pepper, to taste

To Serve

• 1–2 French baguettes, warmed and torn
• or 12 oz (340 g) wide rice noodles, cooked per package
• Thinly sliced scallions, Thai basil or cilantro leaves, and sliced red chile for garnish

Step-by-Step Instructions

Step 1: Prep and marinate the beef

In a large bowl, combine fish sauce, soy sauce, brown sugar, curry powder, five-spice, minced lemongrass, garlic, shallots, neutral oil, and black pepper. Add the beef and toss to coat well. Cover and marinate for 30 minutes at room temperature (or up to 12 hours in the refrigerator). If chilled, let sit out 20 minutes before cooking.

Step 2: Brown the beef deeply

Heat 2 tbsp oil in a heavy Dutch oven (5–6 qt) over medium-high heat. Lift beef from the marinade, letting excess drip off (reserve all marinade). Pat the beef surface dry. Sear in 2–3 batches, 3–4 minutes per side, until well browned. Transfer to a plate; repeat with remaining beef.

Step 3: Build the aromatic base

Lower heat to medium. Add sliced onion and a pinch of salt; cook 4–5 minutes until softened and lightly golden. Stir in the reserved marinade and cook 1 minute. Add tomato paste; cook 2–3 minutes until it turns brick red and smells sweet. Stir in star anise, cinnamon stick, and bay leaves; toast 60 seconds until fragrant.

Step 4: Deglaze and start the braise

Pour in 1/2 cup (120 ml) beef stock and scrape up browned bits. Return the seared beef and any juices. Add coconut water, remaining stock, and the bruised lemongrass stalks. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar. Bring to a gentle boil, then reduce to a bare simmer. Cover and cook on low for 75 minutes, maintaining a lazy bubble. Alternatively, cover and braise in a 325°F (165°C) oven for 90 minutes.

Step 5: Add vegetables and tomatoes

Add carrots, daikon (if using), and tomato wedges. Continue to simmer, covered, for 25–30 minutes until the vegetables are tender and the beef is fork-soft.

Step 6: Skim, balance, and reduce

Uncover the pot. Skim excess fat from the surface. Taste and adjust: add 1–2 tsp fish sauce at a time for savoriness and a pinch of sugar for balance. Add 1–2 tbsp lime juice to brighten. If the broth feels thin, simmer uncovered 5–10 minutes to reduce slightly; if too salty, add a splash of hot water.

Step 7: Serve with herbs and starch

Remove and discard lemongrass, star anise, cinnamon, and bay leaves. Ladle Bo Kho into warm bowls. Top with scallions, Thai basil or cilantro, and sliced red chile. Serve immediately with warm baguette for dunking or over cooked wide rice noodles. For noodles, boil per package (usually 6–8 minutes), rinse briefly, and drain well before topping with stew.

Pro Tips

• Trim beef into uniform 1.5-inch cubes so everything cooks at the same pace.
• Pat beef dry before searing; moisture prevents browning and dilutes flavor.
• Lightly bruise lemongrass by tapping with a knife handle—this releases aroma without adding woody bits to the stew.
• Start seasoning with fish sauce early, then finalize at the end after reduction for perfect balance.
• For an even cleaner broth, chill overnight and lift off the solidified fat cap before reheating.

Variations

• Instant Pot: Sear beef on Sauté. Build base as written. Pressure cook on High for 35 minutes, natural release 15 minutes. Add vegetables and cook on Sauté 10–12 minutes until tender.
• Oven-Braised: After Step 4, cover and braise at 325°F (165°C) for 90 minutes. Add vegetables, cover, and braise 25–30 minutes more.
• Spicy Bo Kho: Add 1–2 tsp chili paste (sambal or chili oil) with the tomato paste for gentle heat.

Storage & Make-Ahead

Bo Kho tastes even better the next day. Cool completely, then refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stovetop until simmering and steaming hot (165°F/74°C), adding a splash of water or stock if needed. Store bread and noodles separately; cook noodles fresh for best texture.

Nutrition (per serving)

Approximate values for stew only (no bread/noodles): 610 calories; 44 g protein; 34 g fat; 23 g carbohydrates; 3 g fiber; 1,150 mg sodium. Actual values will vary based on beef cut, reduction, and seasoning.