Bo kho is the Vietnamese beef stew that fills kitchens with the scent of lemongrass and star anise. Beef chuck simmers for hours with ginger, tomato, and warm spices until it is spoon-tender, in a richly spiced broth. It is served with a baguette for dipping or over noodles, depending on the mood. It is the stew that fills the house with aromas that make everyone hungry long before it is ready.
Fall-apart beef in a lemongrass-scented, spice-warmed broth
The broth is deep red from tomato, fragrant with lemongrass and star anise, and just sweet enough from coconut water. Carrots and potatoes soak up all that flavor, turning soft and sweet as they cook. Tear off pieces of crusty baguette, dunk them in, and you will understand why this stew has a devoted following. Pair it with crusty bread for dipping or a bowl of noodles — both are right. A squeeze of lime at the end brightens the whole pot, and it is a cold-day dish that fills the whole house with warmth.
Craving more? Explore all Vietnamese Kitchen recipes.
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