Bò Kho, Vietnamese Beef Stew I Can Never Say No To

Aromatic, rich, spiced, and deeply comforting.
Perfect for when you’re craving something warming and full of soul.

Ingredients:

• 700–900 g beef (chuck or brisket), cut into large chunks
• 2 carrots, cut into thick pieces
• 1 onion, sliced
• 4 cloves garlic, minced
• 3–4 cm ginger, grated
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1–2 tbsp tomato paste
• 1 star anise
• 1 small cinnamon stick
• chili (optional)
• 700–900 ml beef broth (or water)
• juice of ½ lime
• fresh herbs (cilantro, green onions)

Instructions:

1. Sear the beef
   Pat the beef dry and sear it in a hot pan with a bit of oil until deeply browned on all sides.
   Don’t rush this — that color = flavor.
   
2. Build the base
   Add onion, garlic, and ginger. Cook until fragrant (2–3 minutes).
   Stir in tomato paste, soy sauce, and fish sauce. Let it caramelize slightly.
   
3. Add depth
   Add star anise, cinnamon, chili (if using), and carrots.
   Pour in the broth, just enough to cover everything.
   
4. Slow simmer
   Bring to a boil, then reduce heat and simmer gently for 1.5–2 hours
   until the beef is super tender and the broth becomes rich and deeply aromatic.

You can also cook it in a slow cooker or pressure cooker.

5. Finish
   Remove lemongrass and whole spices (optional).
   Add lime juice and adjust seasoning.
   Finish with fresh herbs.

How to serve:

Serve hot with:

• crispy baguette (classic Vietnamese way)
• rice
• or… black bread if life makes you improvise