Bo Kho - Ontario Beef
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Bo Kho

  • Author: Ontario Beef


Bo kho is the perfect dish to welcome the chillier weather. It’s a versatile broth enjoyed with a warm baguette, noodles or fluffy jasmine rice. This dish unites a few iconic flavours of Vietnamese cooking: fish sauce, citrus from lime and star anise aromatics (familiar from pho). The beef is incredibly flavourful, the carrots add a sweetness, a squeeze of lime breaks through the flavours, with a salt-pepper-lime dip which ties it all together.




  • 3 1/2 lb Beef Short Rib or Brisket
  • 2 tablespoons Fish Sauce
  • 1 teaspoons Salt
  • 1 teaspoons Pepper
  • 1 tablespoons Sugar
  • 1 1/2 tablespoons Five Spice Powder
  • 2 tablespoons Lemongrass, minced
  • 2 tablespoons Neutral Cooking Oil
  • 2 tablespoons Garlic, minced
  • 2 tbsp Tomato paste
  • 3 Bay Leaves
  • 1 Cinnamon Stick
  • 3 cloves Star Anise
  • 4 cups Chicken Stock
  • 2 lb Carrots

Dip Mixture

  • 2 teaspoons Lime juice
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper


  • Vietnamese Baguette, or Any White Bread
  • White Onion, thinly sliced
  • Green Onion, sliced


  1. Cut beef into 1-2 inch pieces. In a bowl, combine fish sauce, black pepper, salt, sugar, five spice powder & lemongrass. Marinate for 30 minutes.
  2. Heat a large pot on medium-high heat. Add 1 tbsp of oil. Sear for 2-3 minutes, until just coloured. Remove meat from heat. To the same pot, add 1 tbsp of oil. Once hot, add minced garlic and tomato paste, sauté for 2 minutes. Add aromatics (bay leaves, cinnamon & star anise), and sauté for a further 2 minutes.
  3. Add back meat, along with chicken stock. Allow to simmer for 1.5 hours and skim broth for scum continually. Add carrots, and simmer for another 30 minutes.
  4. Ladle stew into a bowl. Top with thinly sliced white onion, and a squeeze of lime to taste. Enjoy with bread, noodles or rice.
  5. For the dip mixture, combine lime juice, salt and black pepper.