Are you a fan of hearty beef stew? Then you must try Vietnamese Lemongrass Beef Stew (Bo Kho). This dish stands out with its aromatic lemongrass and the subtle sweetness of coconut juice, all brought together by warming notes of cinnamon and star anise. Each tender bite of beef shin, marinated in a rich five-spice, paprika, chopped lemongrass, is cooked to perfection in coconut water, creating a melt-in-your-mouth experience with just the right balance of flavours.
This delightful stew pairs wonderfully with a crusty baguette for dipping, but fluffy rice is equally a great companion. Personally, I like to serve both and let my family decide – they often enjoy a little of both!
While the list of ingredients may seem long, using a pressure cooker like mine can significantly speed up the cooking process. Cooking on the stove will take longer, but the tender and flavour-packed result is absolutely worth it.
Ingredients for Vietnamese Lemongrass Beef Stew
For the beef
Beef shin: This cut is perfect for its soft yet slightly crunchy texture, which transforms into a satisfying, gelatinous softness when cooked. Buy pre-chopped pieces from the supermarket or cube a large piece (around 3x3cm) from the butcher.
For the marinade
Marinating the beef infuses it with flavour from the very beginning. Here’s the breakdown of its components:
- Aromatic herbs: Finely chopped garlic, shallots and lemongrass penetrate the beef with deep, earthy and citrusy notes.
- Homemade Bo Kho Spice mix: A blend of five-spice, paprika, cinnamon powder, and turmeric creates a warm, spiced base for the dish. These spices form the backbone of the dish, creating its depth and complexity.
- Fish sauce and soy sauce: These add a savoury, umami punch while balancing the sweetness of the coconut juice later.
- Olive oil.
Building the flavourful base
For a rich and fragrant base, you’ll need:
- Chopped shallots, garlic and ginger: These create an aromatic foundation during the stir-fry.
- Lemongrass stalks: Tenderised and halved, they infuse the stew with a subtle citrusy fragrance during cooking.
- Tomato: Whether fresh or canned, tomatoes add acidity and sweetness, balancing the dish’s richness.
- Annato oil: This is a traditional way to give the dish its signature reddish-orange hue, enhancing its visual appeal. It is made by briefly frying annatto seeds in hot oil.
- Cinnamon stick and star anise: These add a gentle spiced aroma and elevate the dish’s traditional Vietnamese essence.
Broth ingredients
The broth is the heart of this Bo Kho dish, combining flavours from:
- Coconut water: Provides a natural sweetness that contrasts beautifully with the savoury spices.
- Carrot: Adds a slight crunch, sweetness, and a vibrant orange hue.
- Cornflour slurry: Thickens the broth, giving it a silky texture that perfectly coats the beef and vegetables.
Finishing touches
- Onion wedges: added at the end for a burst of mild sweetness and a tender crunch.
- Coriander leaves and red chilli: these fresh garnishes bring brightness and a hint of heat to the Vietnamese Lemongrass Beef Stew.
Step-by-step guide to Bo Kho
1. Marinate the beef
Combine the beef with finely chopped garlic, shallots, lemongrass, homemade spice mix, fish sauce, soy sauce and olive oil.
Let it marinate for at least 30 minutes, allowing the flavours to penetrate the meat deeply. If you can spare an hour, that would be even better!
2. Prepare annatto oil
Heat 3 tablespoons of olive oil in a pan over medium heat. Add annatto seeds and stir gently until the oil takes on a vibrant orange hue (about 30 seconds). Strain and set aside.
3. Build the base
Heat a tablespoon of the annatto oil in a large pot over medium-high heat. Add chopped garlic, shallots, ginger and lemongrass stalks. Stir-fry until fragrant. Add the marinated beef, stirring to coat the cubes evenly in the aromatic mixture. Cook for about 3 minutes until the beef begins to brown. Remove to a bowl and put aside.
In the same pan, heat a spoonful of annatto oil. Add chopped tomatoes and a pinch of salt. Stir well and simmer for 5 minutes until softened.
Add the beef mix back into the pan of cooked tomato. Pour in 200ml of coconut water and bring to a boil.
4. Simmer with spices
Add cinnamon stick and star anise (in a spice bag if available for easy removal later). If using a pressure cooker, cook on high pressure for 15 minutes. For stovetop cooking, simmer on low heat for about an hour.
5. Prepare the vegetable
Stir fry the carrot chunks in a bit of annatto oil with a pinch of salt for 5 minutes until semi-cooked. This step helps maintain their texture and flavour.
6. Final assembly
Once the beef is tender, transfer everything back to the pot (if using a pressure cooker). Add the carrots and the rest of the coconut water. Bring to a boil.
Add onion wedges and simmer for 2-3 minutes. Stir in the cornflour slurry gradually, mixing gently to avoid lumps. Simmer until the broth thickens slightly. Add fish sauce to taste (if needed).
7. Serve and garnish
Ladle Bo Kho into serving bowls, ensuring each portion has a generous helping of beef, carrot and onion. Garnish with coriander leaves and sliced red chilli for a pop of colour and a touch of spice.
Serving suggestions
Vietnamese Lemongrass Beef Stew is traditionally served with crusty baguettes for dipping into the aromatic broth. Alternatively, steamed rice makes excellent accompaniments. The choice is yours – or have both like my family often does!
Discover more beef recipes here, like our flavourful Beef Fried Rice with Pickles, or the smoky, savoury Authentic Vietnamese Beef Betel Rolls.
Vietnamese Lemongrass Beef Stew (Bò Kho)
Description
Vietnamese Lemongrass Beef Stew (Bo Kho) is a hearty, flavour-packed dish featuring tender beef shin simmered in a fragrant broth of lemongrass, coconut water and warm spices like cinnamon and star anise. Its rich, slightly sweet flavour pairs beautifully with crusty baguettes or steamed rice, making it a versatile and comforting meal for any occasion.
Vietnamese Lemongrass Beef Stew - Bo Kho
For the Beef Marinade
For the Stew Base
For the Vegetables
To Garnish
Instructions
-
Marinate the Beef
- Mix beef cubes with marinade ingredients. Let sit for at least 30 minutes for maximum flavour.
-
Prepare Annatto Oil
- Heat olive oil with annatto seeds until it turns a vibrant orange. Strain and set aside.
-
Build the Base
- Heat a tablespoon of annatto oil in a pot. Sauté garlic, shallots, ginger and lemongrass until fragrant.
- Add marinated beef and stir-fry for 3 minutes.
- Remove to a bowl and put aside.
-
Simmer with Spices
- Heat another tablespoon of annatto oil, stir-fry chopped tomato for 5 minutes until soft.
- Stir in the beef, pour in 200ml coconut water and bring to a boil.
- Add cinnamon stick and star anise.
- Cook under pressure for 15 minutes or simmer on low for 1 hour until beef is tender.
-
Cook the Vegetables
- Stir-fry carrots with annatto oil until semi-cooked. Add to the beef stew along with onion wedges and the rest of the coconut water.
- Simmer for 3 minutes.
- Add fish sauce to taste.
-
Thicken the Broth
- Add cornflour slurry and simmer until the broth thickens slightly.
-
Serve and Garnish
- Ladle into bowls and garnish with coriander and red chilli.
Servings 4
- Amount Per Serving
- Calories 542.58kcal
- % Daily Value *
- Total Fat 26.27g41%
- Saturated Fat 15.76g79%
- Cholesterol 78mg26%
- Sodium 733.34mg31%
- Potassium 1490.85mg43%
- Total Carbohydrate 29.84g10%
- Dietary Fiber 8.55g35%
- Sugars 9.45g
- Protein 49.45g99%
- Vitamin A 159.88 IU
- Vitamin C 31.17 mg
- Calcium 124.14 mg
- Iron 10.39 mg
- Vitamin E 1.09 IU
- Vitamin K 20.94 mcg
- Thiamin 0.33 mg
- Riboflavin 0.55 mg
- Niacin 12.91 mg
- Vitamin B6 1.32 mg
- Folate 72.56 mcg
- Vitamin B12 6.68 mcg
- Phosphorus 553.14 mg
- Magnesium 97.18 mg
- Zinc 15.31 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Choosing the beef: Beef shin is the best cut for this recipe due to its unique texture. If unavailable, beef brisket can be used as substitutes.
- Homemade vs shop-bought spice mix: A ready-made Vietnamese Bo Kho spice mix can save time, but making it from scratch ensures control over flavours and avoids unnecessary additives.
- Pressure cooker tip: A pressure cooker significantly reduces cooking time while maintaining the beef's tenderness. For stovetop cooking, simmer on low heat and monitor the liquid level to prevent drying out.
- Leftovers: This stew tastes even better the next day as the flavours continue to develop. Store in an airtight container in the fridge for up to 3 days.
