🍲 Bò kho (Vietnamese beef stew)

Name: Bò kho (Vietnamese beef stew)
Total time: 150 min
Yield: 4
Cuisine: Vietnam · Southern Vietnam
Ingredients: 800 g beef shin or chuck, cut into 4 cm cubes; 3 stalks lemongrass, bruised and cut into lengths; 3 star anise and 1 cinnamon stick; 4 garlic cloves and 1 shallot, minced; 2 cm ginger, sliced; 2 tbsp tomato paste and 1 tsp paprika; 1 tsp sugar, salt, black pepper, 2 tbsp oil; 3 carrots, cut into chunks; 1 baguette, to serve

Origin: Vietnam · Southern Vietnam

675kcal

per serving · 450 g

150kcal

per 100 g

50 gProtein11 g / 100 g

27 gFat6 g / 100 g

45 gCarbs10 g / 100 g

Bò kho is a fragrant Vietnamese beef stew in which chunks of beef are braised with lemongrass, star anise and carrots until tender, in a reddish, gently spiced broth. It tastes warm and aromatic, with a hint of sweetness. It is a popular breakfast in southern Vietnam, served with a crusty baguette for dipping.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb10 g carbs per 100 g

✓

High protein11 g protein per 100 g — 29% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef

Contains glutenbecause of: baguette

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Fish

What it is made of

beeflemongrassstar anisecarrotbaguette

Recipe

4 servings150 min

Ingredients

800 g beef shin or chuck, cut into 4 cm cubes
3 stalks lemongrass, bruised and cut into lengths
3 star anise and 1 cinnamon stick
4 garlic cloves and 1 shallot, minced; 2 cm ginger, sliced
2 tbsp tomato paste and 1 tsp paprika
1 tsp sugar, salt, black pepper, 2 tbsp oil
3 carrots, cut into chunks
1 baguette, to serve

Method

Season the beef with garlic, shallot, sugar, paprika, salt and pepper and leave for 30 minutes.
Brown the beef in the oil in batches, then stir in the tomato paste.
Add the lemongrass, star anise, cinnamon, ginger and about 1.5 litres of water. Cover and simmer gently for 1 ½–2 hours until the beef is tender.
Add the carrots and cook for 20 minutes more.
Remove the lemongrass and whole spices, check the seasoning and serve hot with baguette.

How to make it lighter

Choose lean beef and skim the fat from the surface before serving.
The baguette adds most of the extra calories — half a baguette per bowl, or a few slices, is plenty.
Add more carrots and serve with fresh herbs to make a larger, lighter bowl.

History

Bò kho comes from southern Vietnam, and serving it with baguette reflects the French colonial influence on Vietnamese cooking, as do the carrots. Today it is sold at street stalls and cafés across the country, often for breakfast, and is also eaten with rice noodles.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →