Authentic Vietnamese Beef Stew: Mi Bo Kho Recipe

Ingredients

  • 2 pounds of beef shank or beef stew meat
  • 1 tablespoon of minced garlic
  • 2 tablespoons of minced lemongrass
  • 3 tablespoons of vegetable oil
  • 2 tablespoons of five-spice powder
  • 1 tablespoon of paprika
  • 3 tablespoons of fish sauce
  • 1 tablespoon of sugar
  • 4 cups of beef broth
  • 1 cup of water
  • 3 carrots, peeled and cut into chunks
  • 1 large onion, chopped
  • 2 stalks of celery, chopped
  • 1 tablespoon of chopped fresh ginger
  • 1 tablespoon of chopped fresh cilantro
  • 1 star anise
  • 1 cinnamon stick
  • Salt and pepper to taste

Steps and instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the beef to the pot and brown on all sides. Remove the beef from the pot and set it aside.
  3. In the same pot, add the minced garlic, minced lemongrass, chopped onion, chopped celery, and fresh ginger. Sauté until the vegetables are soft and fragrant.
  4. Add the five-spice powder, paprika, fish sauce, and sugar to the pot. Stir well to combine.
  5. Return the beef to the pot. Add the beef broth, water, star anise, and cinnamon stick. Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for 1.5 to 2 hours.
  6. Add the chopped carrots to the pot and continue to simmer for another 30 minutes, or until the carrots are tender.
  7. Season the soup with salt and pepper to taste.
  8. Before serving, remove the star anise and cinnamon stick from the soup. Garnish with fresh cilantro.

Tools for making

Recipe variations

  • Use chicken or pork instead of beef for a different protein option.
  • Add vegetables like potatoes, bell peppers, or mushrooms for added texture and flavor.
  • Experiment with different spices and seasonings such as star anise, cloves, or cardamom.
  • Include dried fruits such as apricots or prunes for a touch of sweetness.
  • Try using vegetable broth instead of beef broth for a vegetarian or vegan version.
  • Serve the mi bo kho over rice noodles or with crusty bread for a different serving option.
  • Add a splash of coconut milk or coconut cream for a creamy twist.
  • Garnish with fresh herbs such as Thai basil or mint for an extra burst of freshness.
  • For a spicier kick, add chili flakes or Sriracha sauce to the broth.
  • Marinate the meat overnight with soy sauce, ginger, and garlic for a more flavorful result.

Recipe overview

Experience the flavors of Vietnamese cuisine with this delicious Mi bo kho recipe. This beef stew is a flavorful blend of rich broth, tender beef, fragrant spices, and hearty vegetables. Infused with the warmth of five-spice powder, the tanginess of lemongrass, and the sweetness of carrots, the recipe is a symphony of flavors that will delight your taste buds. The recipe method is straightforward, making it a wonderful dish to prepare for a family meal or to impress guests at a dinner party. Expect a cooking journey that takes about 3 hours from start to finish, with a good portion of that time being hands-off simmering. The result is a comforting, warm dish that's perfect for any day of the year. Enjoy!

Common questions

  1. Can I use a different cut of beef?
    Yes, you can use beef shank or beef stew meat for this recipe. Other cuts such as chuck roast or brisket can also work well.
  2. Can I substitute lemongrass?
    If you cannot find fresh lemongrass, you can use lemongrass paste or dried lemongrass powder as a substitute. However, fresh lemongrass will provide the best flavor.
  3. What can I serve with Mi bo kho?
    Mi bo kho is traditionally served with rice noodles or crusty bread. You can also enjoy it with steamed rice or as a standalone soup.
  4. Can I make this recipe in a slow cooker?
    Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the vegetables in a separate pan, then transfer everything to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
  5. Can I make Mi bo kho in advance?
    Mi bo kho actually tastes even better the next day as the flavors have more time to develop. You can make it in advance and refrigerate it for up to 3 days. Reheat it on the stovetop or in the microwave before serving.

Serving dishes and utensils

  • Large pot - You'll need a large pot to cook the beef and simmer the soup.
  • Chef's knife - A sharp chef's knife will be helpful for mincing garlic, lemongrass, and chopping vegetables.
  • Cutting board - Use a cutting board to chop vegetables and prepare the ingredients.
  • Soup ladle - A soup ladle will make it easier to serve the beef stew into bowls.
  • Soup bowls - Serve the Mi bo kho in soup bowls for a comforting and warm meal.
  • Garnish bowls - You can use small bowls to hold fresh cilantro for garnishing.
  • Serving spoons - Have serving spoons available for guests to help themselves to the beef stew.
  • Side plates - Provide side plates for serving bread or rice alongside the Mi bo kho.

Origin stories

Mi Bo Kho, a flavorful and hearty Vietnamese beef stew, has a story steeped in the history of Vietnam's cultural melding. With the Chinese influence marked by the use of five-spice powder, and the French touch evident in the slow-cooked stewing technique, this dish is a culinary testament to Vietnam's diverse history. It represents the resilience and adaptability of the Vietnamese people who managed to blend different cooking styles into their own unique cuisine, turning simple ingredients into a symphony of flavors. The dish is traditionally served with bread, another French influence, making it a perfect example of Vietnam's dynamic and evolving food culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.