Bo Kho (Vietnamese Lemongrass Beef Shank Stew)
Quick answer
Bo kho is Vietnam's beef stew, born in the southern kitchens of Saigon where French colonial influence introduced slow-braised preparations and Vietnamese cooks adapted t...
What makes this special
- Aromatic lemongrass and orange-tinted annatto oil define this Vietnamese Bo Kho beef stew.
- Annatto oil turns the broth a vivid orange unlike most beef stews
- Star anise, cinnamon, and lemongrass simmer over two hours into the broth
Key ingredients
Core cooking flow
- 1 Cut 800 g beef shank into 5 cm chunks and pat the surface dry.
- 2 Heat 1 tablespoon cooking oil in a heavy pot over medium heat.
- 3 Add the marinated beef and spread it across the bottom of the pot.
Bo kho is Vietnam's beef stew, born in the southern kitchens of Saigon where French colonial influence introduced slow-braised preparations and Vietnamese cooks adapted them with local aromatics. Beef shank and tendon are cut into large chunks and braised with lemongrass, star anise, cinnamon, and annatto oil - the annatto tinting the broth a vivid orange-red that sets bo kho apart from the darker tones of Western stews. Tomato paste and a spoonful of curry powder go in early, building a base that is simultaneously sweet, earthy, and warm. The stew simmers for two hours or more until the beef is fork-tender and the tendon has turned gelatinous, releasing its collagen into the broth and giving it a lip-coating richness. Carrots and daikon radish soften in the liquid during the final thirty minutes, absorbing the concentrated aromatics as they cook. Bo kho is eaten two ways - ladled over steamed rice, or alongside a crusty baguette torn for dipping into the broth. Street vendors in Ho Chi Minh City serve it from dawn, when the morning air carries the scent of star anise from their simmering pots across the alleyways.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 800 g beef shank into 5 cm chunks and pat the surface dry.
Mix with 2 tablespoons fish sauce and 20 g minced garlic, coating all sides, then marinate for 15 minutes so the seasoning reaches the meat.
- 2Control
Heat 1 tablespoon cooking oil in a heavy pot over medium heat.
Add 150 g sliced onion and 3 bruised lemongrass stalks, then cook for about 4 minutes until the onion turns translucent and the citrus aroma rises.
- 3Heat
Add the marinated beef and spread it across the bottom of the pot.
Sear until the surfaces turn brown, turning the pieces as moisture cooks off. Lower the heat slightly if the garlic or fond starts sticking too dark.
- 4Heat
Stir in 2 tablespoons tomato paste and the curry powder.
Cook for 3 minutes, scraping the bottom and stirring until the beef is evenly coated orange and the paste smells rounded rather than raw.
- 5Control
Pour in enough water to cover the beef, then add star anise and cinnamon.
Bring to a boil, reduce to low heat, and simmer gently for 60 to 120 minutes until the shank and tendinous parts soften.
- 6Control
Add 250 g carrot cut into bite-size pieces and simmer for 30 minutes more.
When the carrot is tender and the broth is slightly thick from collagen, taste and adjust with fish sauce or salt before serving.
After the steps
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