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Bo Kho (Vietnamese Beef Stew)

  • Written by Len Santos / Yummy
  • Published in Food & Recipe
  • Read: 11681
Bo Kho (Vietnamese Beef Stew) Photo by Patrick Martires


1/2 cup cooking oil

1 Tbsp annatto seeds (atsuete)

1 kilo beef chuck or round, sliced into bite-sized cubes

Salt and pepper,
to season

1 cup all-purpose flour

3 lemongrass bulbs, bruised with the back of a knife

1 (2-inch) piece ginger, cut into big slices

1 to 2 cinnamon sticks

3 pieces star anise

2 bay leaves

1 Tbsp Chinese five-spice powder

1 Tbsp curry powder

2 Tbsp fish sauce

2 tsp salt

1 (227-gram) can tomato   paste

1 large onion, cut into  quarters

2 medium-sized carrots,  cut into 2-inch cubes

3 medium-sized potatoes, cut into 2-inch cubes

Steamed rice, to serve

* In a small pan, heat oil and add annatto seeds. Keep stirring until oil turns orange. Strain oil and discard seeds. Set aside.
* Season beef with salt and pepper, then dredge in flour. In a large pot, heat the prepared annatto oil and sear beef until brown. Set aside.
* Using the same pot, sauté lemongrass and ginger. Add cinnamon, star anise, bay leaves, five-spice powder, and curry powder.
* Return meat to the pot. Add fish sauce, salt, and tomato paste.
* Fill the pot with water until about three-quarters full. Bring to a boil, then turn heat down to medium and simmer for an hour. Add onions. Simmer for another hour or until meat is forktender. Adjust seasoning to taste.
* Add carrots and potatoes. Simmer until vegetables are cooked. Serve with rice on the side.