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Bo Kho (Vietnamese Beef Stew)

Bo Kho is a rich, aromatic Vietnamese beef stew that’s deeply savory and full of warming spice. Tender chunks of beef are simmered with lemongrass, star anise, cinnamon, and ginger in a flavorful broth until melt-in-your-mouth soft. Carrots add natural sweetness, while fish sauce and soy sauce bring that signature umami depth. Perfect for cozy nights, this hearty dish is traditionally served with crusty baguette or over fluffy rice for a comforting, restaurant-quality meal at home. Visit groovyfoodiess.com for more of Sarah's recipes!

Sarah Banh
Tasty Team
Total Time

1 hr 5 min

1 hr 5 min

Prep Time

10 minutes

10 min

Cook Time

55 minutes

55 min

Bo Kho (Vietnamese Beef Stew)
Total Time

1 hr 5 min

1 hr 5 min

Prep Time

10 minutes

10 min

Cook Time

55 minutes

55 min

Ingredients

for 12 servings

  • 2 tablespoons canola oil
  • 2 lb beef chuck, cubed
  • 1 (2-ounce) packet Vietnamese beef stew seasoning
  • 3 tablespoons kosher salt, plus more to taste
  • 2 teaspoons ground black pepper
  • 1 large white onion, coarsely chopped
  • 1 (1-inch) piece fresh ginger, peeled and cut into 5 slices
  • 4 garlic cloves, minced
  • 3 whole star anise pods
  • 3 dried bay leaves
  • 1 whole cinnamon stick
  • ¼ cup grated fresh lemongrass
  • 3 tablespoons ketchup
  • 2 tablespoons hoisin sauce
  • 5 cups beef stock
  • 1 lb carrots, cut into 1-inch pieces
  • ¼ cup fish sauce, plus more to taste
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar, plus more to taste
  • chopped fresh cilantro, for garnish
  • Thinly sliced white onion, for garnish
  • Sliced toasted baguette, for serving

Nutrition Info

  • Calories 194
  • Fat 5g
  • Carbs 10g
  • Fiber 2g
  • Sugar 4g
  • Protein 25g

Estimated values based on one serving size.

Preparation

  1. Set a multicooker (such as Instant Pot) to the Sauté setting. Add the oil to the pot.
  2. Sprinkle the beef all over with the beef stew seasoning, salt, and black pepper. Place in the cooker pot, and cook until the bottom is seared, about 7 minutes. Flip the beef pieces, and cook until the other side is nicely browned, about 7 minutes.
  3. Add the onion, ginger, and garlic to the beef in the cooker pot. Cook, stirring often, for 2–3 minutes, until the onion turns slightly translucent. Stir in the star anise pods, bay leaves, cinnamon, lemongrass, ketchup, and hoisin sauce.
  4. Pour the stock into the mixture in the cooker pot. Using a wooden spoon, lightly scrape the pot bottom to release the browned bits, about 1 minute. Once most of the fond is scraped and stirred into the soup, place the lid on the cooker, secure the lid, and set the valve to SEALING. Pressure cook on HIGH for 30 minutes. Let the cooker naturally release for 10 minutes, then manually release the remaining pressure.
  5. Remove the cooker lid. Add the carrots, fish sauce, soy sauce, and sugar to the mixture in the pot. Secure the lid back on the cooker, and pressure cook on HIGH for 10 minutes. Let the cooker naturally release for 5 minutes, then manually release the remaining pressure.
  6. Season the stew with additional salt, fish sauce, and sugar.
  7. Ladle the stew into bowls, and garnish with cilantro and sliced onions. Serve with sliced baguette.
  8. Enjoy!
  9. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.

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Bo Kho (Vietnamese Beef Stew)