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Bò Kho with coriander, rich Vietnamese beef soup served with fresh coriander and chilli peppers
A hearty bowl of aromatic beef stew garnished with fresh coriander and chilli

Vietnamese Beef Stew with Fresh Coriander (Bò Kho)

Author: Flavelo
Recipes Soups
Bò Kho is Vietnam's answer to French beef stew (boeuf bourguignon). As a legacy of colonial times, beef is cooked with carrots, but instead of red wine, lemongrass, star anise and fish sauce dominate here. This dish is about patience: tough, sinewy cuts of beef become tender during long cooking, while the release of collagen thickens and makes the sauce silky.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Vietnamese

Ingredients

Equipment Needed

  • Heavy-bottomed pot or cast iron casserole
  • Chopping board

Allergen Information

⚠️ Soya
⚠️ Fish

Instructions

1 ✓

Marinate the meat with soy sauce, fish sauce, half of the crushed garlic and ginger, and sugar (if using). Let stand for 20 minutes.

Tip: During marinating, salt penetrates the meat structure and flavours it.
2 ✓

Heat oil in the pot and brown the meat in batches. Remove and set aside.

Tip: Do not overcrowd the pot, otherwise the meat will release juices and stew instead of frying (Maillard reaction).
3 ✓

In the same pot, fry the onion, remaining ginger, lemongrass, star anise and cinnamon.

Tip: Aromas dissolve best in fat.
4 ✓

Return the meat, pour over the stock. Add the tamarind and chilli. Bring to the boil, then cook covered on low heat for approx. 1.5 hours.

Tip: The acidity of tamarind helps tenderise the meat and balances the fatty flavours.
5 ✓

When the meat is nearly tender, add the carrots and cook for a further 20-30 minutes.

Tip: If you add the carrots at the start, they will overcook by the time the meat is tender.
6 ✓

Serve with fresh coriander, chilli and lime; offer rice or baguette alongside.

Recipe FAQ

The sauce is too runny.
Remove the meat and boil the liquid on high heat until it thickens, or mix a little cornflour with water and add it.
The meat remained chewy.
You didn't cook it long enough. Beef neck or shin needs time (min. 1.5-2 hours) for the fibres to soften.

Ingredients

  • 800 g Beef shin or neck (diced)
  • 2 stalks Lemongrass (bruised, chopped)
  • 2 Carrots (cut into larger chunks)
  • 1 Onion (diced)
  • 4 cloves Garlic (crushed)
  • 1 thumb Ginger (grated)
  • 2 tbsp Soy sauce
  • 1 tbsp Fish sauce
  • 1 tbsp Tamarind paste (for acidity)
  • 1 l Beef stock or water
  • 2 Star anise
  • 1 stick Cinnamon
  • 1 bunch Fresh coriander
  • 1 Chilli
  • 2 tbsp Oil