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This Vietnamese-inspired stew features juicy vegan “beef” cooked in a rich and flavorful broth infused with lemongrass, garlic, and spices. It is incredibly easy, warming, hearty, and SO delicious!
This Vietnamese dish is not very popular outside of Vietnam, which is actually a shame because it’s one of the best stews you will ever try! Yes, it’s that good.
It’s the ultimate comfort food!
📘 What is Bò Kho (Vietnamese Beef Stew)
Bò kho is well-known as one of the most savory dishes in South Vietnam. It’s a spicy beef stew that originated in Saigon during the French colonial period. During the old times, bò kho was usually cooked in big pots and carried with a shoulder pole by sellers. It was then sold at some corners of the streets.
Although its name contains “kho” (meaning braised), it is actually a stew with beef, carrots, and sometimes potatoes. It’s infused with lemongrass, star anise, cinnamon, and many other spices.
Bò kho is often served with either bánh mì (baguettes), hủ tiếu (rice noodles), or even with rice.
Being so popular for its hearty, aromatic broth, as well as its flavorful ingredients, Bò kho is definitely a dish that you should give a try as soon as you get the chance!
🥣 How to Make Vegan “Beef” Stew
This “beef” takes about 35 minutes to prepare and just a few ingredients. Here is what you will need:
- Vegan “beef” – I personally use “Beef” imitation slices which is a kind of TVP, but you can use your favorite seitan or store-bought vegan beef.
- Carrots & potatoes – While the original version of this dish only calls for carrots, many Vietnamese households add potatoes as well for a heartier dish. I recommend using baby potatoes or waxy potatoes so they don’t crumble into the stew.
- Coconut water – For a more fragrant and slightly sweeter broth. You can use water if you don’t have coconut water on hand. It will still be delicious!
- Sugar – To balance the saltiness and the spices.
- Spices – A key element to this stew is the spice blend! You can use pre-mixed packets or make your own blend by checking the recipe notes.
- Optional: Mushrooms and tofu. This stew is versatile, so feel free to add extra veggies!
It starts with vegan beef that is marinated with spices, salt, and sugar. Note: If using TVP, you first need to rehydrate it in water for about 20 minutes. Next, rinse it and squeeze it to remove as much moisture as possible.
Let the vegan beef marinate for at least 4 hours or overnight.
Spice Blend
The spice blend is very unique to this dish and is usually bought pre-mixed. You can usually find the blend sold in small packets in Asian stores or online. Since these mixes are not cheap or easy to find, I came up with my own!
Bò Kho Spice Blend
To make the spice blend, combine: 1 tsp ground star anise, 1 tsp annatto powder, 1/2 tsp five-spice powder, 1/4 tsp cinnamon, 1/4 tsp turmeric, and 1/8 tsp ground coriander. Optionally, you can add 1/8 tsp ground black cardamom and 1/8 tsp chili powder for extra smokiness and spiciness.
Next, it’s time to prepare the stew!
Sauté shallots and lemongrass stalks for a few minutes in a pot. Add the marinated “beef” and sauté for another 1-2 minutes.
Pour in the coconut water, sugar, salt, and water. Add the sliced carrots, potatoes, and the tofu if using. Let simmer covered for 25-30 minutes or until the potatoes are tender.
Finally, taste and adjust the saltiness and sweetness of the broth to taste and serve piping hot!
🥖 What to Serve with This Vietnamese “Beef” Stew
Bò kho is served with either:
- Noodles: Usually round rice noodles, but any type of noodle will work.
- Bread: Preferably a crusty baguette or Bánh mì. Dip the bread into the salty broth so it can soak up the flavors!
- Rice: You can serve it with either white or brown rice.
💬 FAQ
Yes, you can omit it, as it doesn’t bring any flavor. However, your stew won’t have a vibrant red color.
This stew will keep for up to 3 days in the refrigerator. Reheat covered over medium heat.
If you are looking for a warming and hearty stew to enjoy during the cold days, this is definitely it! The broth has the perfect balance of sweet and salty with a hint of spiciness, while the vegan “beef” is super tender and juicy!
🇻🇳 More Vietnamese-Inspired Dishes
Let me know in the comments if you try this recipe!
Vietnamese “Beef” Stew (Bò Kho Chay)
Ingredients
Vegan Beef
- 1 cup dried TVP Beef slices
- 1 tsp ground anise star
- 1 tsp annatto powder optional, for color
- 1/4 tsp ground cinnamon
- 1/4 tsp turmeric
- 1/2 tsp five-spice powder
- 1/8 tsp ground coriander
- 1 clove of garlic minced
- 1 tsp sugar
- 1/4 tsp salt
Stew
- 2 tbsp oil use annatto oil for a deeper red color
- 2 stalks of lemongrass cut into 2-inch sticks
- 1 shallot minced
- 2 cups coconut water or regular water
- 1 and 1/3 cup water
- 4-5 baby potatoes peeled
- 1 medium carrot peeled and cut into matchsticks
- 2 tbsp sugar start with 1 tbsp and adjust to taste
- 1 and 1/2 tsp sea salt
- 1/8 tsp mushroom seasoning optional, helps enhance the flavor of the broth
- For serving: fresh cilantro, bread, rice, or noodles
Instructions
Vegan Beef
- Soak the TVP slices in water for about 25 minutes or until fully rehydrated. Next, rinse the slices 2-3 times under cold water and drain them very well by squeezing the slices between your hands. Transfer to a bowl.
- Add the spices, minced garlic, sugar, and salt. Toss to coat the TVP slices evenly. Cover with plastic film and refrigerate for at least 4 hours or overnight
Stew
- Heat the oil in a Dutch oven or deep pot. Once hot, add the shallots and lemongrass and sauté for about 3 minutes.
- Add the marinated vegan beef and sauté for another minute.
- Pour in the coconut water and the water. Then, add the baby potatoes, carrots, and seasonings: salt and sugar. Bring to a boil and let simmer covered for about 25 minutes over low-medium heat.
- Once the potatoes and carrots are cooked and tender, remove them from heat. Taste and adjust the sweetness and saltiness of the broth to your liking.
- Serve the stew piping hot with either rice noodles, white rice, or a crusty baguette. Garnish with fresh cilantro, raw onion slices, and a squeeze of lime! This stew will keep for up to 4 days in the refrigerator.
Notes
- You can replace all of the spices with 1 and 1/2 tablespoons of Bò Kho spices seasoning.
- If you want to add mushrooms, sauté 3-4 mushrooms (sliced) at the same time as the vegan beef.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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This sounds delicious and perfect for the storm that’s on its way to California. I was wondering if you’ve tried this with Jackfruit? If not, how do you think it would be?
Thanks Susan!
I haven’t tried this recipe with jackfruit yet so I am not entirely sure. I think it should work as long as you keep the jackfruit into chunks and don’t shred it.
This is really a delicious recipe! Thank you Thomas! I was able to find the spice mix at my local international market. The coconut water in the broth really adds to the flavor.
Glad you enjoyed the recipe David! 🙂 Thanks for the feedback, I really appreciate it!
I thought I was making the ragu until I realized part way through that there was no tomato paste in this one, and no turning back, lol! I kept going and it turned out pretty good! I enjoyed the taste. It was comforting. My husband’s mom makes the non-veg version. He enjoyed too but thought there was too much anise, so I might cut that in half next time.
Yes, ragu and bo kho are not so different 🙂 Actually, there is not always tomato paste in ragu.
Glad you still liked it 😉
Oh hell yea, buddy! this was my fave before going vegan7yrs ago. always ordered one bowl and two baguettes, then dipped the b’ef and carrots in a little dish containing salt pepper, and lime juice. I can’t wait to make this!
Also one of my favorite stew! Hope you will like this vegan version 🙂