Vietnamese Beef Stew with Lemongrass (Printable)

Tender beef chunks slowly braised with fragrant lemongrass, star anise, and carrots in a savory aromatic broth.

# What You’ll Need:

→ Beef

01 - 2 lbs beef chuck or brisket, cut into 2-inch cubes

→ Marinade

02 - 2 tbsp fish sauce
03 - 1 tbsp soy sauce
04 - 1 tbsp sugar
05 - 1 tsp ground black pepper
06 - 2 tbsp minced garlic
07 - 2 tbsp minced shallots

→ Aromatics & Vegetables

08 - 3 stalks lemongrass, bruised and cut into 4-inch lengths
09 - 2 star anise pods
10 - 1 cinnamon stick
11 - 2 bay leaves
12 - 1 large yellow onion, sliced
13 - 3 carrots, peeled and cut into 2-inch pieces
14 - 3 tbsp tomato paste
15 - 2 tbsp vegetable oil
16 - 4 cups beef stock or water

→ Garnish & Serving

17 - Fresh cilantro, chopped
18 - Thai basil leaves
19 - Sliced red chili
20 - Lime wedges
21 - Baguette or cooked rice noodles

# How To Make It:

01 - Combine beef with fish sauce, soy sauce, sugar, black pepper, garlic, and shallots in a large bowl. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator for best flavor.
02 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the marinated beef in batches until browned on all sides. Remove and set aside.
03 - In the same pot, add onions and cook until softened, about 3 minutes. Stir in tomato paste and cook for 1 minute.
04 - Add lemongrass, star anise, cinnamon stick, and bay leaves. Return beef to the pot and toss to coat with aromatics.
05 - Pour in beef stock or water, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
06 - Add carrots and continue to simmer, uncovered, for another 30–40 minutes, until beef is fork-tender and sauce is slightly thickened. Skim off excess fat as needed.
07 - Adjust seasoning with extra fish sauce or salt to taste. Remove lemongrass, star anise, cinnamon, and bay leaves before serving.
08 - Ladle stew into bowls. Garnish with cilantro, Thai basil, and sliced chili. Serve with lime wedges and crusty bread or rice noodles.

# Expert Advice:

01 -
  • The house smells absolutely incredible for hours, like someone wrapped your kitchen in warm spices
  • It somehow tastes even better the next day, making it perfect for meal prep or feeding a crowd
  • The tender beef and aromatic broth feel like a hug from someone who knows exactly what you need
02 -
  • The difference between a good Bo Kho and a great one comes down to that searing step, so do not skip it even when you are tired
  • Removing the whole spices before serving prevents anyone from biting into a surprise star anise pod
  • The sauce will continue to thicken as it cools, so do not worry if it seems slightly thinner than you expect right off the stove
03 -
  • Pat your beef completely dry before marinating for better searing and more flavorful browning
  • Use the back of your knife or a heavy pan to really bruise that lemongrass before adding it to the pot
  • If the sauce reduces too much during simmering, just add a splash more water or stock to get it back to the right consistency

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