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A bowl of rich beef stew with carrots and cilantro, served with white rice and fresh chopped chilies on a wooden board.

Vietnamese Beef Stew with Lemongrass (Bò Kho Sả)

This comforting and aromatic Vietnamese beef stew, known as Bò Kho Sả, features tender beef slow-cooked with fragrant lemongrass, ginger, garlic, and a rich tomato-beef broth, creating a deeply flavorful and satisfying meal.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Main Course
Cuisine: Vietnamese
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Marinade
  • 2.5 lbs Beef Chuck Roast cut into 1.5-inch cubes
  • 3 stalks Lemongrass tough outer layers removed, thinly sliced or minced
  • 2 Shallots finely minced
  • 6 cloves Garlic minced
  • 1 inch Fresh Ginger peeled and grated or minced
  • 2 tbsp Fish Sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Granulated Sugar
  • 1 tsp Five-Spice Powder
  • 1 tbsp Annatto Oil (or 1/2 tsp paprika + 1/4 tsp turmeric for color)
  • 1/2 tsp Black Pepper freshly ground
For the Stew
  • 2 tbsp Vegetable Oil
  • 1 large Yellow Onion chopped
  • 4 cloves Garlic minced
  • 1 stalk Lemongrass smashed and tied into a knot, or cut into 2-inch pieces
  • 1 inch Fresh Ginger peeled, thinly sliced or roughly chopped
  • 3 tbsp Tomato Paste
  • 6 cups Beef Broth low sodium
  • 2 Star Anise Pods
  • 1 Cinnamon Stick (about 2 inches long)
  • 2 medium Carrots peeled and cut into large chunks (1.5-inch)
  • 1.5 lbs Potatoes Yukon Gold or Russet, peeled and cut into large chunks (1.5-inch)
  • 1/2 tsp Salt or to taste
  • 1 tsp Sugar or to taste
  • 1-2 tbsp Fish Sauce to adjust seasoning at the end
For Serving (Optional)
  • 1/4 cup Fresh Cilantro chopped
  • 1/4 cup Fresh Thai Basil leaves
  • 1 Lime cut into wedges
  • 1 Red Chili thinly sliced (e.g., bird's eye chili)
  • 1 Baguette crusty, for dipping, or steamed rice/rice noodles

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting Board
  • Sharp Knife
  • Mixing bowls

Method
 

Marinate the Beef
  1. In a large mixing bowl, combine the cubed beef with minced lemongrass, minced shallots, minced garlic, grated ginger, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp sugar, five-spice powder, annatto oil, and black pepper. Mix thoroughly to ensure all beef is coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours, or overnight for best flavor.
Sear the Beef
  1. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the marinated beef on all sides. Do not overcrowd the pot; this ensures a good sear rather than steaming. Remove seared beef to a clean plate and set aside. Repeat until all beef is browned.
Build the Stew Base
  1. In the same pot, reduce heat to medium. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, smashed lemongrass stalk, and sliced ginger. Sauté for another 2 minutes until fragrant.
  2. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its color and flavor.
Simmer the Stew
  1. Return the seared beef to the pot. Pour in the beef broth, ensuring the beef is mostly submerged. Add the star anise pods and cinnamon stick. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 90 minutes, stirring occasionally, until the beef is very tender.
  2. After 90 minutes, add the carrot chunks and potato chunks to the pot. Stir gently, then re-cover and continue to simmer for another 45-60 minutes, or until the carrots and potatoes are tender and the stew has thickened slightly. Remove the lemongrass stalk, star anise, and cinnamon stick before serving (if you can find them).
  3. Taste the stew and adjust seasoning with salt, sugar, and additional fish sauce as needed. The stew should have a balance of savory, slightly sweet, and tangy notes.
Serve
  1. Ladle the hot Bò Kho Sả into bowls. Garnish with fresh cilantro, Thai basil, a squeeze of lime juice, and sliced red chili if desired. Serve immediately with warm crusty baguette for dipping, steamed jasmine rice, or rice vermicelli noodles.

Notes

For a richer color, ensure your annatto oil is vibrant, or add a pinch more paprika during the marinade. Leftovers store well in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight!