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Restaurants›Golden Deli Temple City›Bo Kho Recipe

Bo Kho Recipe

Name: Golden Deli Temple Citys Bo Kho Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 lbs beef chuck, trimmed and cut into 1-1.5 inch cubes; 2 tbs fish sauce (nuoc mam); 1 tbs soy sauce (light); 1 tbs brown sugar; 6 cloves garlic, minced; 1 large shallot or small yellow onion, grated or finely minced; 1 tsp freshly ground black pepper; 3 tbs vegetable oil or neutral oil; 1 stalk lemongrass, white part only, bruised and finely chopped; 1 inch ginger, peeled and julienned or smashed; 2 whole star anise; 1 stick cinnamon stick; 1 leaf bay leaf; 2 tbs tomato paste; 4 cups beef stock (or water and bouillon); 3 medium carrots, peeled and cut into 1-inch chunks; 1 medium tomato, chopped (optional for freshness); 1 tbs annatto oil or neutral oil with a pinch of turmeric (for color); 1 tsp sugar (optional, to balance); 2 to taste lime wedges; 2 tbs fresh cilantro, chopped; 2 stalks green onions, thinly sliced; 1 tsp black pepper, freshly ground; 4 servings baguette or rice noodles or steamed rice (for serving)

Inspired by Golden Deli Temple City

Time2h 30m

Serves4

Make Bo Kho Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef and Marinade

2 lbs beef chuck, trimmed and cut into 1-1.5 inch cubes

2 tbs fish sauce (nuoc mam)

1 tbs soy sauce (light)

1 tbs Brown sugar

6 cloves Garlic, minced

1 large shallot or small yellow onion, grated or finely minced

1 tsp freshly ground black pepper

Searing & Aromatics

3 tbs vegetable oil or neutral oil

1 stalk lemongrass, white part only, bruised and finely chopped

1 inch ginger, peeled and julienned or smashed

2 whole star anise

1 stick cinnamon stick

1 leaf bay leaf

Braising Liquid & Vegetables

2 tbs tomato paste

4 cups beef stock (or water and bouillon)

3 medium carrots, peeled and cut into 1-inch chunks

1 medium tomato, chopped (optional for freshness)

1 tbs annatto oil or neutral oil with a pinch of turmeric (for color)

1 tsp sugar (optional, to balance)

Finishing & Garnish

2 to taste Lime wedges

2 tbs Fresh cilantro, chopped

2 stalks green onions, thinly sliced

1 tsp Black pepper, freshly ground

4 servings baguette or rice noodles or steamed rice (for serving)

Method

Beef and Marinade

Marinate the beef

Pat beef cubes dry with paper towels. In a large bowl, combine fish sauce, soy sauce, brown sugar, minced garlic, grated shallot, and black pepper. Add beef cubes and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for deeper flavor).

Searing & Aromatics

Prepare aromatics

While beef marinates, bruise and finely chop the white part of the lemongrass, peel and julienne or smash the ginger, and measure out whole spices (star anise, cinnamon, bay leaf). If using annatto oil, warm oil gently with a pinch of annatto seeds (or substitute turmeric) until it takes on color; discard seeds and reserve the oil.

Sear the beef

Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tablespoons of oil. Remove beef from marinade (reserve marinade) and working in batches if needed, sear beef cubes until deeply browned on all sides, about 3-4 minutes per batch. Transfer seared beef to a plate.

Sauté aromatics

Reduce heat to medium. Add remaining oil to the pot if needed. Add lemongrass, ginger, and the reserved marinade; sauté for 1-2 minutes until fragrant. Add star anise, cinnamon stick, and bay leaf and cook for another 30 seconds to bloom the spices.

Braising Liquid & Vegetables

Build the braise

Stir in the tomato paste and cook 1 minute to remove raw taste. Add chopped tomato (if using) and cook until softened, about 2 minutes. Return seared beef to the pot. Pour in beef stock so meat is mostly covered (about 4 cups). Add annatto oil (or turmeric oil) and sugar if using, and bring to a gentle simmer.

Simmer

Reduce heat to low, cover partially with a lid, and simmer gently for 1.5 to 2 hours until beef is fork-tender. Skim any excess fat or foam from the surface as needed. About 20-30 minutes before the end of cooking, add carrot chunks so they become tender but not mushy.

Adjust seasoning

Taste the braising liquid and adjust seasoning with additional fish sauce, salt, or a pinch more sugar as needed. If the sauce is too thin, increase heat and reduce uncovered for 5–10 minutes to concentrate flavors; if too thick, add a splash of stock or water.

Finishing & Garnish

Finish and serve

Remove and discard whole spices (star anise, cinnamon, bay leaf) and any large bits of ginger or lemongrass if you prefer. Sprinkle chopped cilantro and sliced green onions over the stew and add a grind of fresh black pepper. Serve hot with lime wedges on the side and baguette, rice noodles, or steamed rice for soaking up the sauce.

Storage

Refrigerate leftovers in an airtight container for up to 3 days; flavors deepen overnight. Reheat gently on the stovetop over low heat, adding a little stock or water if needed.