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Instant Pot Meals

Bo Kho, Vietnamese Lemongrass Beef

Beef chuck pressure-cooked in a fragrant broth of lemongrass, ginger, star anise, cinnamon, and tomato until tender, with carrots and fresh herbs.

Why you'll love Bo Kho, Vietnamese Lemongrass Beef

Bo kho is the Vietnamese beef stew that smells like no other: lemongrass, ginger, star anise, and cinnamon simmered with tomato and beef until the meat is tender and the broth is rich, aromatic, and a deep red-gold. It is warming, fragrant, and deeply savory, and a pressure cooker turns a long braise into under an hour.

Bruising the lemongrass releases its oils. The stalks are trimmed, cut into lengths, and smashed with the back of a knife before they go in the pot, and they perfume the whole broth. Many versions add potatoes and sugar; this one gets its body from carrots and a reduced broth, and its gentle sweetness from the carrots and warm spices, with fish sauce for savory depth.

Finish each bowl with Thai basil or cilantro, lime, and sliced chile.

Quick overview: This Bo Kho, Vietnamese Lemongrass Beef takes 25 min of hands-on time and about 1 hr 25 min in all and makes 4 servings, each about 1 1/2 cups. You'll need an Instant Pot.

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Vietnamese bo kho beef stew with carrots and cilantro
Prep 25 minCook 1 hrTotal 1 hr 25 minServes 4Serving about 1 1/2 cupsYou'll need Instant Pot

Ingredients

  • 2 lb beef chuck, cut into 1 1/2-inch pieces
  • 2 tbsp fish sauce Label: anchovies and salt, with no sugar or MSG
  • 1/2 tsp fine sea salt
  • 2 tbsp avocado oil
  • 3 stalks lemongrass, trimmed, cut into 3-inch lengths, and smashed
  • 1 medium onion, chopped
  • 5 cloves garlic, minced
  • 1 1/2 tbsp grated fresh ginger
  • 3 tbsp tomato paste Label: tomatoes, and salt if any
  • 3 whole star anise
  • 1 cinnamon stick
  • 3 cups beef bone broth Label: beef bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 4 carrots, cut into 1-inch chunks
  • 1 tbsp fresh lime juice, plus wedges to serve
  • 1/3 cup cilantro or Thai basil leaves
  • Make it from scratch: Beef Bone Broth

Instructions

  1. Season: Toss the beef with the fish sauce and salt and let it sit for 15 minutes.
  2. Brown: Set the Instant Pot to sauté, heat the avocado oil, and brown the beef in batches, 5 to 6 minutes per batch. Move it to a plate.
  3. Build the broth: Add the lemongrass, onion, garlic, and ginger and cook for 3 minutes. Stir in the tomato paste, star anise, and cinnamon and cook for 2 minutes, until the paste darkens.
  4. Pressure-cook: Add the broth, scrape up the browned bits, and return the beef. Lock the lid and cook at high pressure for 35 minutes. Let the pressure release naturally for 15 minutes.
  5. Cook the carrots: Add the carrots, lock the lid, and cook at high pressure for 3 minutes, then release quickly. Set to sauté and simmer for 5 minutes to reduce the broth slightly.
  6. Finish and serve: Remove the lemongrass, star anise, and cinnamon. Stir in the lime juice and serve topped with herbs and lime wedges.

Storage and leftovers

Refrigerate for up to 4 days; the flavor deepens overnight.

Freeze for up to 3 months.

Variations

  • With turnips: Add chunks of daikon or turnip with the carrots.
  • Spicy: Add sliced red chile to each bowl.
  • Over zucchini noodles: Serve over spiralized zucchini to catch the broth.
  • Brisket: Use brisket cut into chunks, cooking 45 minutes.

Notes and tips

  • Smash the lemongrass: Bruising releases its fragrant oils.
  • Brown the beef: Browning builds a rich broth.
  • Add carrots late: They stay in tender chunks.
  • Check the fish sauce label: It should list anchovies and salt.

Nutrition and mindful eating

  • Beef chuck brings protein, iron, zinc, and vitamin B12, and pressure cooking makes it tender.
  • Lemongrass, ginger, star anise, and cinnamon give the broth its fragrant warmth.
  • Carrots add natural sweetness, fiber, and beta-carotene.
  • Fish sauce and bone broth give it a deep, savory base.
  • As you eat, notice the warm spices and the fragrant lemongrass, and pay attention to how a bowl of spiced stew can feel comforting and nourishing.

Frequently asked questions

Have a question about this Bo Kho, Vietnamese Lemongrass Beef? Start here, with the questions people ask most.

What is bo kho?

A Vietnamese beef stew fragrant with lemongrass and warm spices.

Where do I find lemongrass?

In the produce section of most grocery stores and Asian markets.

Can I make it in a slow cooker?

Yes. Cook on low for 8 hours, adding the carrots for the last hour.

What can I serve it with?

Zucchini noodles, cauliflower rice, or steamed greens.

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Tags: Instant Pot Meals, Vietnamese, Dairy-Free