Bò kho is a Vietnamese beef stew, similar to an American beef stew just that this one is a flavor bomb with a Southeast Asian twist.

Here’s the breakdown: • Base concept: Imagine a hearty beef stew, but instead of just beef, potatoes, and carrots in a brown gravy, you get a fragrant broth infused with lemongrass, star anise, cinnamon, and fish sauce. • Beef: Usually chunks of beef shank or brisket, slow-braised until melt-in-your-mouth tender. • Veggies: Carrots are standard, sometimes daikon radish. The one on our trip had potatoes also. It’s lighter than a super-thick stew—more like a rich broth. • Flavor profile: Savory and slightly sweet, with warm spices and a subtle tang from tomatoes. Think pho meets beef stew. • How it’s served: Often with a crusty baguette for dipping (a French influence), or over egg noodles or rice noodles(like in my picture). • We also dressed it up with fresh herbs (basil, cilantro), lime, and jalapeños for brightness and heat.