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Bò kho
Mix the beef with the minced lemongrass, garlic, shallot, ginger, five-spice, fish sauce, sugar and pepper. Marinate for at least an hour, or overnight in the fridge.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Bò kho take?
3 hr 55 min all in — 25 min prep, 2 hr 30 min cook, 1 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Fish, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free.
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What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Mixing bowl, Chef's knife, Cutting board.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Fish sauce — 3 tbsp. Taste at the end rather than adding a number we did not write.
How much fish sauce?
3 tbsp of Fish sauce.
How much sugar?
1 tbsp of Sugar.
What can I use instead?
Annatto seeds → 1 tsp sweet paprika. Stir it into the oil off the heat. It gives the colour but not the faint earthy taste. Baguette → Rice noodles or steamed rice. Bò kho over flat rice noodles is just as common, and it makes the dish gluten-free.
What should I watch for?
Annatto burns quickly at high heat and turns bitter. Keep it low.
Any tips from this recipe?
Cuts with tendon and connective tissue, like shin or brisket, give the silky sauce. Lean stewing steak dries out. It is better the next day. Chill it, lift off the fat, and reheat gently. Dip the beef into a saucer of salt, pepper and lime juice as you eat, the Saigon way.
Can I prepare this ahead?
It is better the next day. Chill it, lift off the fat, and reheat gently. Mix the beef with the minced lemongrass, garlic, shallot, ginger, five-spice, fish sauce, sugar and pepper. Marinate for at least an hour, or overnight in the fridge. Turn up the heat and brown the beef in two batches, shaking off the marinade first, about 4 minutes a batch. Return all the beef with the leftover marinade and the tomato paste and fry for 2 minutes.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.