Vietnamese Beef Stew with Star Anise and Lemon Grass (Bò Kho)

By Diane UngerDecember 14, 2020

Makes
4-6 servings
Cook Time
3¼ hours
Active time plus cooling
45 minutes active
Rating
6

In Ho Chi Minh City, Vietnam, Nguyên Thį Thúy, literature teacher and home cook, showed us how to make bò kho, a fragrant beef stew that marries local ingredients with French culinary technique. Though recipes for bò kho vary from cook to cook, star anise and lemon grass are essential flavorings, the finished broth is always quite soupy (not thickened with starch as Western stews are) and its color is deep red. In simplifying the formula we were taught in Vietnam, we skipped the 30-minute marination of beef with seasonings and we opted to use low-sodium beef broth instead of concentrated meat bouillon. We also chose to use beef chuck instead of brisket, as we find chuck has the right amount of fat and connective tissue to yield both rich flavor and body. Coconut water, along with the beef broth, is the cooking liquid; its natural sugars and minerals enhance the flavor of the stew. Ladle the bò kho over rice stick noodles (prepared according to package directions and divided among individual bowls) or serve with steamed jasmine rice or a crusty baguette.

Tip

Don’t use coconut water that contains added sugar. A small amount of natural sugar is normal but check the ingredients listed on the label for added sugar. Also, after adding the liquid to the pot and bringing it to a boil, be sure to turn down the heat and simmer without stirring to allow the scum (proteins from the meat) to rise to the surface. After a few minutes of simmering, use a spoon to skim off and discard the scum; this results in a clearer, more visually appealing broth.

Ingredients

2
tablespoons grapeseed or other neutral oil
1
large yellow onion, halved and thinly sliced
3
ounces fresh ginger, unpeeled, sliced
8
medium garlic cloves, finely grated
2
tablespoons tomato paste
2
tablespoons chili-garlic sauce, divided, plus more if needed
4
stalks fresh lemon grass, trimmed to the bottom 6 inches, dry outer layers discarded, bruised
6
star anise pods
1
cinnamon stick
3
pounds boneless beef chuck roast, trimmed and cut into 1½-inch chunks
4
cups or one 33-fluid ounce container unsweetened coconut water (see headnote)
2
cups low-sodium beef broth
4
medium carrots, peeled, halved lengthwise and cut on the diagonal into 1-inch pieces
2
tablespoons fish sauce
2
tablespoons lime juice, plus lime wedges to serve
Thinly sliced white onion, to serve
Fresh cilantro and/or basil, to serve

Step 1

In a large Dutch oven over medium-high, heat the oil until barely smoking. Add the onion and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add the ginger and garlic, then cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until well browned and beginning to stick to the pot, about 1 minute. Stir in the chili-garlic sauce, then add the lemon grass, star anise, cinnamon and beef, then stir to coat. Add the coconut water and broth. Bring to a boil over medium-high, then reduce to medium-low and cook, uncovered and without stirring, for about 4 minutes, adjusting the heat as needed to maintain a simmer.

Step 2

Using a wide spoon, skim off and discard the scum from the surface of the liquid. Reduce to medium-low, cover and cook, adjusting the heat as needed to maintain a simmer, until a skewer inserted into the beef meets no resistance, 2 to 2½ hours.

Step 3

Remove the pot from the heat. Remove and discard the lemon grass, star anise, cinnamon and ginger. Tilt the pot to pool the cooking liquid to one side, then use the wide spoon to skim off and discard as much fat as possible from the surface.

Step 4

Stir the carrots into the stew and return to a simmer over medium. Cover and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the carrots are tender, about 15 minutes.

Step 5