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Nutrition Facts

Serving Size 1 (665g)

Recipe makes 4 servings

The following items or measurements are not included below:

1 stalk lemongrass

Chinese five spice powder

2 star anise

Calories 677
Calories from Fat 267 (39%)
Amount Per Serving %DV
Total Fat 29.7g 45%
Saturated Fat 8.3g 41%
Monounsaturated Fat 10.8g
Polyunsaturated Fat 6.6g
Trans Fat 0.0g
Cholesterol 228mg 76%
Sodium 1571mg 65%
Potassium 1362mg 38%
Total Carbohydrate 21.8g 7%
Dietary Fiber 5.1g 20%
Sugars 11.0g
Protein 77.9g 155%

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Vietnamese Beef Stew (Bo' Kho)

Recipe #108893 | 3 hours | 30 min prep | add private note
(19) RATE IT NOW Print Recipe

By: Nolita_Food
Jan 20, 2005

My mom and dad make this dish in the winter a lot. Every time they do, the whole house smells wonderful. One time my mom came to visit me in boarding school in England. She cooked one pot, I ate for a whole week and got on the black list of all Asians in school. It taste good steaming hot with French bread, and also very good in sandwiches. Some ingredients are available at normal grocery stores. You can get star anise and Thai Basil at Asian stores, natural food stores

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes.
  2. 2
    Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use.
  3. 3
    Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes.
  4. 4
    If sauce is too thick, add a bit of water.
  5. 5
    Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water.
  6. 6
    Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes.
  7. 7
    Add carrots and simmer for another 45 minutes until beef and carrots are tender.
  8. 8
    Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.
  9. 9
    Taste great with steam rice or French bread.

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Featured Reviews for This Recipe

From: tyk

On Feb 11, 2008

it was flavorful, but missing some depth. maybe it was because i didn't have lemongrass. i put my carrots in at the same time as the beef and cooked it. i also added a can of condensed beef broth to try to add that something. it was the perfect saltiness.

0 people found this review helpful

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    • From: Apios

    On Feb 7, 2008

    Wonderful. Gratz Nolita! Made it exactly as listed the first time and it was fabulous, DH and I both loved it, the left overs where even better. I don't think I've ever eaten anything that suited carrots so well. The second time I cut the beef into very large pieces and threw the whole lot into the crock pot raw, turned it on and hi for an hour, then dropped the pot to low and went to work. When we got home the house smelled great, and we had this wonderful stew. The beef was overcooked, but this was my fault for cooking it all day in the crockpot. Didn't ruin the flavor a bit.

    1 person found this review helpful

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    • From: Sackville

    On Mar 30, 2005

    A very nice stew. I think this would be a good introduction to Asian food for people who want to try something a little different but aren't sure they'll like it. The flavours are all there but very subtle so it wouldn't be overwhelming for the uninitiated palate. Personally, I would add a bit of hot sauce to it next time as we enjoy spicy things but it is nice without as well. One hint though, make sure you buy good stewing beef with not too much gristle. I got a bad lot of it and it took a lot of trimming and even after cooking some pieces of beef were tough. I'm sure that wasn't the fault of the recipe though but rather the beef. We served with Aromatic Sticky Rice, Aromatic Sticky Rice

    4 people found this review helpful

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    • From: Chef #329119

    On Dec 13, 2007

    My husband who's Vietnamese (and whose mom makes fantastic Vietnamese home cooking) raved about this after I made it. I browned the meat and onions, then threw them & all the other stuff into a slow cooker (out of sheer laziness), adding some red potatoes & Vietnamese curry powder since his mom usually adds those. Also since I didn't have tomatoes I just used a dollop of tomato paste. I cooked it about 2 1/2-3 hrs on high since the potatoes didn't soften as fast as I'd thought on the low heat, and then another hour on low. But I'm sure if you just left it all day on low it would be fine.

    2 people found this review helpful

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    • Read all 19 reviews

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