Spicy Vietnamese Beef Stew (Bo Kho) – A Bold, Fragrant Comfort Dish

BY Emily Carter November 9, 2025

Spicy Vietnamese Beef Stew served with noodles and fresh herbs

My First Taste of Spicy Vietnamese Beef Stew

I first learned to make Bo Kho or spicy Vietnamese beef stew while working alongside a Vietnamese chef who treated the dish like an art form. The slow-simmered aroma of lemongrass, star anise, and chili filled the kitchen for hours, transforming simple ingredients into something extraordinary.

After years of testing, I’ve refined this version for home cooks who want a deeply flavorful, authentic stew that balances spice, sweetness, and umami. Whether served with rice noodles, French bread, or jasmine rice, this spicy Vietnamese beef stew is a masterclass in slow-cooked comfort.

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What Makes Bo Kho So Unique?

“Bo Kho” translates to “braised beef,” and the dish sits at the intersection of Vietnamese and French culinary traditions. The French introduced slow braising, while Vietnamese cooks infused it with lemongrass, fish sauce, and chili oil.

Unlike pho, which relies on a clear broth, Bo Kho is thicker, more aromatic, and slightly spicy. It’s often served as a noodle soup in southern Vietnam or as a hearty stew paired with crusty bread in northern regions.

Every bowl delivers layers of heat, citrusy fragrance, and rich beef flavor the kind of complexity only long, gentle cooking can achieve.

Ingredients You’ll Need for Authentic Spicy Vietnamese Beef Stew

For the Beef

2 ½ lb beef chuck or brisket, cut into 1 ½-inch cubes
2 cloves garlic, minced
3 tbsp fresh ginger, minced
5 tbsp fish sauce
2 ½ tsp Chinese five-spice powder
1 ½ tsp brown sugar

Ingredients for Spicy Vietnamese Beef Stew

For the Aromatics & Base

3 tbsp neutral oil
1 stalk lemongrass, cut into 3-inch pieces (lightly bruised)
2 stalks lemongrass, minced
8 cloves garlic, minced
1 medium onion, thinly sliced
4 tbsp tomato paste

For the Broth

8 cups water
2 cups coconut water
2 star anise
1 tsp ground black pepper
1 tsp chili powder
1 tsp annatto powder (optional, for color)
1 tbsp paprika
8 carrots, peeled and sliced on the bias
1 tsp salt
3 tbsp soy sauce
3 tbsp chili oil (or to taste)

To Serve

Wide rice noodles or egg noodles
Fresh cilantro, Thai basil, sliced onion, and lime wedges

How to Make Spicy Vietnamese Beef Stew (Step-by-Step)

Step 1 – Marinate the Beef for Deep Flavor

Combine beef, garlic, ginger, fish sauce, five-spice powder, and brown sugar in a large bowl. Toss until evenly coated and marinate for 30–60 minutes. This step builds a foundation of umami before the cooking even begins.

Step 2 – Sauté the Aromatics

In a heavy Dutch oven, heat oil over medium-high heat. Add the bruised lemongrass stalks and cook for 1 minute to release their oils. Then add minced lemongrass and garlic; cook 2 minutes until fragrant. Add sliced onions and cook until translucent.

Step 3 – Brown the Beef

Add the marinated beef and sear on all sides until browned. Stir in tomato paste and cook uncovered for 5 minutes to caramelize it slightly this develops the stew’s deep red color and rich flavor.

Cooking process for Spicy Vietnamese Beef Stew

Step 4 – Simmer Low and Slow

Add water, coconut water, star anise, pepper, chili powder, annatto, and paprika. Bring to a boil, reduce to a simmer, cover, and cook for 1 hour, stirring occasionally. After an hour, add carrots, salt, soy sauce, and chili oil. Simmer another 40 minutes, or until the beef is tender and the broth thickens slightly.

Step 5 – Serve Like the Locals Do

Discard lemongrass stalks and star anise. Prepare noodles or bread. Ladle stew over the noodles, garnish with cilantro, Thai basil, raw onion, and serve with lime wedges.

Expert Tips for the Best Bo Kho

Don’t skip browning: Searing the beef before simmering intensifies flavor.
Balance spice and sweetness: Adjust chili oil and sugar to taste.
Annatto oil = color and aroma: Substitute paprika if annatto isn’t available.
Cut consistency: Keep beef pieces uniform so they cook evenly.
Simmer gently: A rolling boil will toughen the meat low and slow yields tenderness.

How to Serve and Store This Vietnamese Beef Stew

Serving Options

With noodles: Wide rice noodles or egg noodles for a soup-style meal.
With bread: French baguette for dipping a nod to the dish’s French influence.
With rice: For a hearty, saucy comfort bowl.

Storage & Make-Ahead Tips

Refrigerate up to 3 days in airtight containers.
Freeze up to 2 months.
Reheat gently on the stove with a splash of water or broth to loosen texture.

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FAQs About Spicy Vietnamese Beef Stew (Bo Kho)

1. What’s the difference between Bo Kho and Pho?

Pho uses a clear, delicate broth, while Bo Kho is a thicker, spicier stew made with braised beef and lemongrass.

2. Can I make Bo Kho in a slow cooker or Instant Pot?

Yes. In a slow cooker, cook on low for 7–8 hours. In an Instant Pot, use the “Stew” setting for 45 minutes and natural release.

3. What can I use instead of fish sauce?

Soy sauce or mushroom seasoning sauce works well for a vegetarian-friendly substitute.

4. How do I make Bo Kho less spicy?

Reduce or omit chili oil and chili powder. The stew will still be flavorful without the heat.

5. What side dishes go best with Bo Kho?

Try pairing it with Crockpot Taco Casserole for contrast, or finish the meal with No-Bake Chocolate Cheesecake.