Cooking Lucid
Bo Kho
Vietnamese beef stew with star anise, lemongrass, and carrots — rich, aromatic, and perfect with crusty baguette for dipping.
Prep 20 min
Cook 2h
Total 2h 20m
Serves 6
Ingredients
Step 1 — Braise the beef
- 2 lbs beef chuck (cut into 2-inch cubes)
- 3 tbsp fish sauce
- 2 tbsp sugar
- 3 stalks lemongrass (bruised)
- 3 star anise
- 1 cinnamon stick
- 4 garlic cloves (minced)
- 2 tbsp tomato paste
- 2 carrots (cut into chunks)
- 4 cups beef broth
- 2 tbsp vegetable oil
Step 2 — Serve
- Crusty Vietnamese baguette
- Fresh cilantro
- Thai basil
- Lime wedges
- Sliced jalapeño
Instructions
- 1
Sear and braise
Season beef with fish sauce and sugar. Sear in oil until browned. Add lemongrass, star anise, cinnamon, garlic, and tomato paste. Cook 2 minutes. Add broth and carrots. Simmer covered 1½–2 hours until tender.
- 2
Adjust seasoning
Taste and adjust with fish sauce or sugar. Sauce should be rich and slightly sweet.
- 3
Serve
Serve in bowls with baguette for dipping. Garnish with cilantro, basil, lime, and jalapeño.
Nutrition per serving: 380 cal · 36g protein · 18g carbs · 20g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
