Bo Kho (Vietnamese beef stew) is one of those comforting dishes that we love on weekend mornings when we're in no particular rush so that we can savor and linger over bowls of aromatic and tender beef dipped with fresh hot out of the oven French baguettes. For us, and many Vietnamese, bo kho is ultimate breakfast food. Not milk or cereal, not even fancy preparations of eggs, delicious as they may be can compare to the aroma of all the fragrant spices in bo kho. Really, you can't compare waking up to the lingering scents of lemongrass, ginger, chili, star anise, cinnamon, cloves and fresh basil --it's just not fair.
But since bo kho is so delicious, Vietnamese don't just eat this dish at breakfast alone. We also serve it with rice noodles called Hu Tieu Bo Kho and enjoy it during lunch and dinner. This way, one pot of bo kho can be enjoyed in several different ways for the entire weekend.
The beef in bo kho is thick cuts of beef shank as well as tendons, both requiring long hours of cooking to become tenderized. I love to make this using my slow cooker, letting it cook overnight and waking up to warm and ready to eat pot of bo kho. However, if you don't have one it's not a problem at all.
Bo Kho Vietnamese Beef Stew
Printable Recipe
- 2 lbs beef shank, cut into 1.5 inch cubes
- Marinade
- 1 tbs diced shallots
- 1 tbs minced garlic
- 1 tbs paprika
- 1 tbs minced lemongrass
- 1/2 tbs fish sauce
- 1/2 ts red chili powder
- 1/4 ts cinnamon
- 1/4 ts clove powder
- 1/4 ts anise powder
- 1 ts ground pepper
- 1 ts sugar
- 1/2 knob of ginger, thinly sliced
- 2 beef tendon strips or about 1/2 lb
- 1 stalk of lemongrass (white end bruised and slice into 4-5 inch stalk and tie together)
- 2 bay leaves
- 3-4 star anise seeds, (toasted optional)
- 32 oz of beef broth
- 4 medium sized carrots
- 2 tbs annato seed oil (see cooks note)
- Accompaniments
- Toasted French baguettes
- Fresh Basil
- Pickled Onions
- lime/lemon wedges
- Diced cilantro and green onions
- Sliced jalapenos
- Rice noodles
In large mixing bowl, combine the beef shank with the spice marinade for at least 2 hours.
Saute the beef with 1 tbs of annato seed oil until browned and seared under medium high heat. Transfer this into the slow cooker. Add the beef tendons, stalk of lemonsgrass, star anise seeds, bay leaves, and beef broth. You may need to add more broth or water to just cover and submerge the beef.
Set slow cooker to lowest possible setting and allow to cook covered for overnight or about 8 hours. About 1 hour before it's done, add the carrots. Just before serving add another 1 tbs of annato seed oil to the broth for a great red color. Make final adjustment and season to taste.
Cooks Notes:
- You can also boil the tendon separately ahead of time on constant high boil for about 2 hours or until tender, then cut and add to the bo kho just before it's done.
- If you don't have a slow cooker, simmer in big covered pot until beef is tender about 4 hrs.
- To make annatto seed oil, heat 2 tbs of olive with 1/2 of annato seeds. The oil will be steeped with a red color. Do not allow oil to boil, when the color is steeped red, turn of heat and drain the seeds.
- Pickle onions the same way you pickle the carrots and daikon with dilute vinegar, sugar, and salt.
Just before enjoying bo kho, squeeze on lime and add fresh basil and pickled onions. The rich and fragrant beef flavors will be enhanced by the basil and perfectly balanced by the acid in the lime and pickled onions. If only we could eat this for breakfast, lunch, and dinner everyday!
I'm salivating. Vietnamese soups are one of the things very close to my heart. This looks delicious and thanks for sharing the recipe
ReplyDeleteAbsolutely delicious! That is the ultimate wake up call - the aroma of freshly made bo kho in the morning!
ReplyDeleteOooh NIIIICE!!! That's like pure comfort food. You're an excellent cook. BTW, I love the new pic of the both of you (the one that appears when you leave comments). :)
ReplyDeleteMy oatmeal was good, but now pales in comparison to this. I love being introduced to new concepts for breakfast. (Well, my kid just had leftover pizza for breakfast, though I don't think that qualifies as a new idea.)
ReplyDeleteI love that you marinade the meat before cooking the stew, fantastic flavors!
ReplyDeleteBeautiful beef stew .... beautiful photo. Love the beef stew noodles...mmmm
ReplyDeleteI've had Bo Kho at restaurants and find it so comforting because it's similar to a beef stew my mom makes. I didn't know that you ate it as breakfast though.
ReplyDeletelooks very yummy!!! your pictures looks delicious and want to eat it. Too bad we can't smell it and eat through the computer!!!Thank you for sharing your blog
ReplyDeleteThis reminds me of a similar stew made in a Philippines. Mmmm...delicious!!!
ReplyDeleteWhat a magnificent collection of spices, all in one pot. Mm-mm good, is what I'm thinking. Handy to have the recipe as I'm making the hour-long drive to a big Vietnamese market day after tomorrow. In the meantime, I'm spreading the love: I've added you two onto my blogroll. Keep cooking!
ReplyDeleteI love this dish and am definitely saving the recipe for future use. Mmmmm, wish I was able to enjoy that smell of freshly baking baguette in the morning too!
ReplyDeleteSorry we weren't able to reply individually to your comments...we had a busy weekend looking for venues for the wedding!
ReplyDeleteMan it has been a long time since we made bo kho at home probably years. But we always add potatoes in it to. The potatoes get so soft that they can be mashed with the carrots. drooling...
ReplyDeleteThat looks fantastic! I especially want the bowl with the noodles. :) I bet if I ate this for breakfast I would be too full for lunch.
ReplyDeletebluang3lbby: the starch from the potatoes does make bo kho into a thicker consistency that is also delicious!
ReplyDeleteTiny Urban Kitchen: Even though bo kho is quite hardy, whenever we order it in the restaurant, the serving and amount of soup is actually small.
Man I know the feeling,this looks so perfect.
ReplyDeleteWhat a hearty dish, love this kind of food!
ReplyDeletehey guys - this is great! i needed this recipe because i wanted to make bo kho. i have a lot of lee's baguettes in the freezer and this would be perfect with it. this is such great comfort food!
ReplyDeletekrissy: if you have a slow cooker to cook bo kho with, it's great..just leave it on and go to forget about it! :)
ReplyDeleteOMG you have this for breakfast?! I'm so jealous.
ReplyDeleteLooks good. I really enjoy a spicey bo kho!!
ReplyDeleteOh, there's a wedding bell ringing soon??? I am so HAPPY for you guys!
ReplyDeleteBack to the topic: I love this stew. In the north, less spice is used and we eat with pho. They say they put red wine in it. No way!! :))
I've never thought of having beef stew for breakfast, but after looking at the delicious pics, I am convinced ;) What a great way to start the day!
ReplyDeleteAnh: How interesting! bo kho with red wine! sorta of like beef bourguignon!
ReplyDeleteWiffy: typically the portions for bo kho in the morning is small, but it is filling!
I love bo kho... your pictures are making me salivate. The more tendons, the better! I'll have to try out your recipe :) Thanks for sharing!
ReplyDeleteThe rice noodles must be absorbing all the essence of the stew. Makes slurping the rice noodles much more interesting....
ReplyDeleteThe beef stew more common to me is the Cantonese/HK style where they add daikon. This beef stew sounds as good.
Good luck with your wedding plans, guys. I hope you've found a venue.
ReplyDeleteThe beef stew recipe is awesome. I really like the flavoring ingredients. Must try this soon.
I don't mind having this for breakfast (even with steamed rice).
sophia: congrats on expanding your food blog! looking forward to reading it!
ReplyDeletetigerfish: the hu tieu bo kho with the rice noodles is really good, but it's hard to resist slurping up the broth with the bread!
tuty: thanks! we'll be busy!
I think I have everything I need but the tendons... is there a substitution for that? The flavoring and spicing is really over the top good.. great recipe!
ReplyDeletelostpastremembered: not sure if there's adequate substitution..but try it without the tendon, it'll still be good! Let us know how the bo kho goes if you do make it!
ReplyDeleteI LOVE this dish, especially getting some extra tendon too! I've also added daikon as well sometimes.
ReplyDeleteThanks for posting this!
Upcoming nuptials, how exciting for you two--congratulations! Have fun with it (I know how opinionated Asian mothers can be...) Is the wedding a year from now or sooner? (Is that too personal a question??)
ReplyDeleteDid you say breakfast? YES Please. I've been eating other foods for breakfast, noodles or rice and this one is definitely a must have for breakfast most especially all the flavors that would wake up not only the palate but also the person eating ti.
ReplyDeleteI think you've just inspired my hus to make this. Thanks!
ReplyDeleteOh yes! I have tried the beef stew before. Yours look better :)
ReplyDeleteoh man.. its 930am here... n i've had my breakfast! ... after looking at this.. am now really hungry
ReplyDeleteOh my this beef stew looks soo delicious!! Im keeping this to try one day, will let u knw how i go ;D
ReplyDeleteDave: The tendons in bo kho are some of the best parts!
ReplyDeleteTammy: It will be next summer..we'll probably blog about it so you won't miss it!
Divina: Noodles and rice make perfect breakfast, we agree!
Michelle: let us know how bo kho goes for you!
Ron and Rizka: Bo kho is not that hard, try it and let us know!
Yay! Bo Kho in a crock pot! I love it and can't wait to try it out!! Thank you for sharing!
ReplyDeleteThis is one of my favorites! Thx for the receipe. I should try this one day. I need a slow cooker!
ReplyDeleteI love it and can't wait to try it out!! Thank you for sharing!
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You guys amaze me with all the work you put into this blog. every time I come here I am blown away by the fabulous recipes and the photos.
ReplyDeleteWOW!! I just made this and your recipe is so delicious! Tastes like the the restaurant. This is my all time favorite soup. I devoured a bowl for breakfast (after it cooked overnight)! Thank you for the wonderful recipe.
ReplyDeleteI just start making the stew but instead of the beef broth I used beef stock and the smell of the stew is right but there is no flavor to the stew. Am I doing something wrong?
ReplyDeleteAnonymous: How long did you simmer the stew? as you can tell from the recipe, there is not alot of salt..we used fish sauce in the marinade. After stewing you need to adjust the seasoning to your taste by adding salt. Hope that helps!
ReplyDeleteI would like to thank you for the bo kho recipe. I made bo kho over the weekend for brunch and had invited people over. It was a great success for the first time. The instructions were clear and easy to follow. The beef and tendon came out very tender and the broth was flavorful and sent a delicious and warm aroma around the house. If anyone is familiar with Le Croissant Dore in Little Saigon which is known for their bo kho which I love also. People who had this bo kho says it's better than Le Croissant Dore. Thanks again!
ReplyDeleteThumbs up for the recipe. I am really impressed with it. I can't wait to try this at home.
ReplyDeleteIf I add potatoes do I add them in with the carrots
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