Bo Kho (Spicy Vietnamese Beef Stew)

Bo Kho is a rich, aromatic spicy beef stew inspired by classic flavors from Vietnam. Slow-simmered beef, warm spices, and chili heat come together in a comforting, hearty dish that’s perfect with crusty bread, rice, or noodles—ideal for cozy dinners and meal prep alike.

Ingredients:

• 1 stalk lemongrass
• 1/4 cup Peppers of Key West Asian Marinade
• 2 ½ tablespoons grated ginger
• 2 tablespoons unsweetened applesauce
• 1 ½ teaspoons Catch a Fire’s Curry Powder
• 1 teaspoon Peppers of Key West Macho Beefy Steak Seasoning
• 1 bay leaf
• 2 ½ pounds beef brisket, cut into 1 1/2-inch chunks
• 3 tablespoons ghee (clarified butter)
• 1 onion, finely chopped
• 2 (14.5 ounce) cans diced tomatoes, drained and crushed with your hands
• kosher salt to taste
• 3 cups water
• 1-pound carrots, peeled and chopped into 1-inch pieces
• ¼ cup chopped fresh cilantro (Optional)

Directions:

1. Trim ends off lemongrass and cut into 3-inch pieces. Pound gently with a heavy object until bruised.
2. Mix lemongrass stalk, Peppers of Key West Asian Marinade, ginger, applesauce, Catch a Fire’s Curry Powder, Peppers of Key West Macho Beefy Steak Seasoning, and bay leaf in a large bowl. Add beef, mix until coated.
3. Let marinate in the refrigerator, about 30 minutes.
4. Preheat oven to 300 degrees F (150 degrees C).
5. Drain excess marinade off beef, reserving lemongrass and bay leaf.
6. Melt ghee in a Dutch oven over medium-high heat. Cook beef in batches until browned, about 30 seconds per side. Transfer beef to a plate.
7. Reduce heat to medium-low. Add onion; cook and stir until soft, about 5 minutes. Stir in tomatoes and salt. Simmer until thickened into a paste, 12 to 14 minutes.
8. Stir beef, reserved lemongrass, and bay leaf into the tomato paste.
9. Increase heat to medium and cook, stirring often, until flavors combine, about 5 minutes. Increase heat to high.
10. Add water and carrots; bring to a boil.
11. Cover and cook in the preheated oven until beef is tender, about 2 1/2 hours. Garnish with cilantro.

 

❓ Frequently Asked Questions: Bo Kho (Spicy Vietnamese Beef Stew)

How spicy is Bo Kho?
Traditionally it’s mild to medium heat, but you can easily adjust the spice by adding more or less chili or hot sauce.

What makes Bo Kho different from classic beef stew?
Bo Kho uses warm spices and chili heat, giving it a brighter, more aromatic flavor compared to traditional Western beef stews.

What should I serve with Bo Kho?
It’s delicious with crusty bread, steamed rice, rice noodles, or even mashed potatoes for a comforting twist.

Can I make Bo Kho ahead of time?
Yes — like most stews, Bo Kho tastes even better the next day. Store in the refrigerator for up to 4 days or freeze for up to 2 months.

Can I use a slow cooker or pressure cooker?
Absolutely. Bo Kho adapts well to both methods—just cook until the beef is fork-tender and the sauce is rich and fragrant.