Vietnamese Recipes & Cuisines (Meat)

Vietnamese Beef Stew Recipe

(Bo Kho)

As with all stews, this one tastes best if you have time to cook it on one day, allow it to cool and refrigerate it overnight, then reheat it the next day.

Ingredients : Serves 4

1 kg

1/4 teaspoon

1 teaspoon

2 stalks

5 cloves

1 teaspoon

1 tablespoon

2 teaspoons

2 tablespoons







600 ml

2 sprigs

Chuck steak, cut into 1 inch cubes

Five spice powder


Lemon grass, finely chopped

Garlic, finely chopped


Dark soy sauce

Palm or golden granulated sugar

Vegetable oil

Shallot, chopped

Tomatoes, chopped

Carrots, halved lengthways and cut into chunks

Star anise

Cinnamon stick

Small green chilies, thinly sliced


Basil leaves, for garnishing

Method :
  • In a bowl, combine the beef with the five spice powder, pepper, half the lemon grass, 2 of the garlic cloves, salt, soy sauce and sugar.

  • Mix well, cover and leave to marinate for at least 1 hour.

  • Heat the oil in a casserole or heavy-based saucepan. When it is hot, brown the beef cubes.

  • Add the shallot, the remaining garlic and the lemon grass.

  • Stir fry for about 1 minute, then add the tomatoes.

  • Finally, add the carrots, star anise, cinnamon stick, chilies and water.

  • Bring slowly to the boil, turn down the heat and simmer for about 2 hours or until the beef is very tender.

  • This can be done either in a preheated oven, 180-190oC (350-375oF), Gas Mark 4-5, on the hob.

  • Garnish with basil leaves and serve with French bread.

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