Bo Kho Recipe

Bo Kho Recipe


How To Make Bo Kho

Hearty, filling, & flavorful, this bo kho dish slow cooks tender & fall apart meat in a spicy broth, for a scrumptious Vietnamese beef stew.

Prep: 1 hr 30 mins
Cook: 2 hrs
Total: 3 hrs 30 mins


  • 1 lb beef shank, cubed
  • 1 lb beef chuck, cubed
  • 5 cloves garlic, minced
  • 2 ginger, (2 to 3-inch)
  • 2 tbsp fish sauce
  • 1 tbsp 5 spice powder
  • ½ tsp ground cinnamon
  • ½ cup vegetable oil
  • 1 yellow onion, thinly sliced
  • ½ cup red wine
  • 1 lemongrass stalk, cut into 2-inch pieces
  • 2 carrots, large
  • 1 daikon, cut into chunks
  • 2 star anise
  • 1 bay leaf
  • 1 tsp salt
  • 1 tbsp tomato paste
  • 1 tbsp Better Than Bouillon beef base
  • 6 cups water
  • mint
  • 1 lime


  1. Marinate the beef chuck and beef shank for 30 minutes with 2 cloves of garlic, 1 2-inch thinly slice piece of ginger, fish sauce, 5-spice, cinnamon, and vegetable oil. Make sure to include the bone from the beef shank in the marinade. Set aside.

  2. In a large soup pot, saute onions, the rest of the ginger, and the rest of the garlic for 1 minute. Next, add the marinated beef and cook for 2 to 3 minutes until all sides are seared. Deglaze the pot with red wine and cook until the alcohol is burned out. The alcohol should not smell anymore.

  3. Add in the lemongrass, carrots, daikon, bay leaf, salt, tomato paste, Better Than Bouillon beef base, and water. Bring the soup to a boil and lower the heat to a simmer. Simmer for 2 hours. Check on the soup every ½ hour and scoop away any impurities seen.

  4. Once done, ladle soup into a bowl. Top with mint and lime juice to finish it off. Eat with bread, rice, or rice noodles. Enjoy!


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