Bo Kho

Name: Bo Kho
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 800 g beef chuck; 2 star anise; 2 carrots; 1 stalk lemongrass; 1 tbsp five-spice; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Bo Kho is a rich, aromatic Vietnamese beef stew that finds its place on breakfast tables across Vietnam. It's a dish that brings warmth and comfort, often enjoyed with a crusty baguette or a bowl of steaming rice noodles. The home version is crafted with care, using beef chuck simmered with star anise and lemongrass, creating a fragrant base that is both savory and slightly sweet.

In this recipe, the flavors are built with a generous hand, as carrots and five-spice mingle with the beef, creating a hearty and satisfying meal. Salt is added to taste, ensuring the stew is perfectly seasoned. This dish is meant to be shared, embodying the communal spirit of Vietnamese dining, where each spoonful is a celebration of simple, yet profound flavors.

Ingredients

800 gbeef chuck
2star anise
2carrots
1 stalklemongrass
1 tbspfive-spice
to tastefine sea salt

Method

Cut the 800 g beef chuck into large, bite-sized pieces. Season the meat generously with fine sea salt and 1 tbsp five-spice powder, ensuring each piece is evenly coated. This step infuses the beef with flavor and helps to tenderize it during cooking.
In a heavy-bottomed pot or Dutch oven, heat a generous amount of oil over medium-high heat. Once the oil shimmers, add the beef pieces in a single layer, being careful not to overcrowd the pot. Brown the beef on all sides until it develops a deep, rich color. This caramelization adds depth to the stew's flavor.
While the beef is browning, prepare the aromatics. Trim and lightly bruise 1 stalk of lemongrass to release its oils, and set aside. Peel and cut the 2 carrots into large chunks. These will add sweetness and texture to the stew.
Once the beef is browned, remove it from the pot and set aside. In the same pot, add the bruised lemongrass and 2 star anise, stirring for about a minute until fragrant. This step releases the essential oils and aromas from the spices, enhancing the stew's flavor.
Return the beef to the pot, along with the carrots. Add enough water to just cover the ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let the stew braise slowly, stirring occasionally, until the beef is tender and the flavors have melded, which should be when the beef is fork-tender and the sauce has thickened slightly.
Taste the stew and adjust the seasoning with more fine sea salt if necessary. The flavors should be balanced, with the warmth of the spices complementing the richness of the beef.
Serve the Bo Kho hot, accompanied by rice, crusty bread, or a fresh salad. The stew should be aromatic and comforting, with tender beef and flavorful broth perfect for sharing.