# Bo Kho - Vietnamese Beef Stew

A flavorful Vietnamese beef stew that can be eaten with rice, bread, or noodles.

- Cuisine: Vietnamese
- Category: Soup
- Language: en

## Ingredients

- 2 lbs chuck roast or beef shank
- 3 TBSP minced garlic
- 1 TBSP chicken bouillon
- 0.5 TBSP salt
- 3 TBSP fish sauce
- 3 TBSP hoisin sauce
- 1 oz bo kho spice
- 3 TBSP minced garlic
- 1 oz bo kho spice
- 0.33 cup ketchup
- 2 TBSP hoisin sauce
- 6 stalks lemongrass
- 2 cans chicken broth
- 1 can coco rico / coconut soda
- 1 yellow or white onion
- 5 carrots
- Oil
- 2 TBSP cornstarch
- 2 TBSP water
- rice noodles/ pho noodles
- French baguette/ crusty bread/ French roll
- rice
- chopped scallion
- chopped cilantro
- thinly sliced onions

## Instructions

1. Cut the chuck roast into small pieces.
2. Place the cut beef into a bowl.
3. Add garlic to the beef.
4. Add chicken bouillon to the beef.
5. Add salt to the beef.
6. Add fish sauce to the beef.
7. Add hoisin sauce to the beef.
8. Add 1 oz of bo kho seasoning (half a bag) to the beef.
9. Mix the beef and seasonings thoroughly.
10. Marinate the beef for at least 4 hours.
11. Set the Instant Pot to sauté mode and ensure it says "hot".
12. Add oil to the Instant Pot.
13. Sauté the remaining minced garlic in the Instant Pot.
14. Once the garlic is fragrant, add the remaining 1 oz of bo kho spice.
15. Add ketchup to the Instant Pot.
16. Add hoisin sauce to the Instant Pot.
17. Mix the ingredients in the Instant Pot.
18. Add the marinated beef to the Instant Pot.
19. Cook the beef for about 5 minutes, mixing every so often.
20. Add lemongrass with your beef and sauté for ~5 minutes.
21. Then add 2 cans of chicken broth, 1 can coco rico/coconut soda, and 3 cups hot water.
22. Add the cut onions to the Instant Pot.
23. Cover the Instant Pot and pressure cook for 25 minutes.
24. Allow natural pressure release (NPR) for 10 minutes, then vent.
25. Add the carrots to the Instant Pot.
26. Cover and cook for another 3 minutes.
27. Switch the Instant Pot to sauté mode.
28. Add a cornstarch slurry (2 TBSP cornstarch + 2 TBSP water) to slightly thicken the stew.
29. Serve the bo kho with noodles.
30. Ladle the bo kho/Vietnamese beef stew right on top of the noodles.
31. Garnish with scallions.
32. Garnish with cilantro.
33. Garnish with some onion.
34. Serve with banh mi (bread) as well.

## Equipment

- knife
- cutting board
- bowl
- spoon
- Instant Pot
- ladle

## Tips

- For lemongrass, use the thicker stem part (about 6 inches, cut into 3-inch pieces) and bruise it to release aroma. Alternatively, use 6 TBSP minced frozen lemongrass, but note it will add texture. You can strain the stew later if you prefer no texture.
- Microwave your water for the stew to ensure it is hot.

## Source

- Original video: https://www.instagram.com/reel/DN6WWVDEoHa/?igsh=MWVtNTFxZDE3ZXg3aQ==
- Recipe page: https://www.cliprecipe.com/recipe/331095cf-de37-4440-b840-12229a7e761f
- Extracted: 2025-08-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt