Smoked Vietnamese Beef Stew (Bò kho)

Bò Kho - Smoked Vietnamese Beef Stew

Bò kho is a beef stew from Southern Vietnam, built on a fragrant broth of lemongrass, star anise, and warm spices. "Kho" means to braise or simmer, and that's exactly what happens here, low and slow, until the beef falls apart.

Most bò kho starts with a sear in a hot pot. My version starts on the smoker instead.

I also changed things up a bit by using boneless short ribs instead of a typical chuck roast, which I found at Costco recently and needed to make something delicious with. Chuck roast would work just as well, as would a big beef shank.

The chuck short ribs pick up two hours of smoke before they ever hit the broth, adding a layer of flavor you won't get from a stovetop-only version.

This isn't your grandmother's bone-in short rib, either. Boneless chuck short ribs are a smaller, leaner cut from the chuck that braises down fast.

Why You'll Love This Recipe

• Smoky Depth - Smoking the beef before it braises adds a layer of flavor most bò kho recipes skip entirely.
• Big, Bold Broth - Star anise, five spice, lemongrass, and annatto build a broth that smells incredible while it simmers.
• Build-Your-Own Bowl - Rice noodles, herbs, sprouts, lime, and chili oil let everyone customize their own bowl.
• Great For A Crowd - This makes a big pot, perfect for game day, meal prep, or feeding a hungry family.
• Mostly Hands-Off - Once the beef is smoking and the broth is simmering, there isn't much for you to do but wait.

Try Smoked Beef Short Ribs!

Recipe Shopping List

Wondering if you have to hit the store? You probably do. This recipe has a LOT of ingredients. Many of them are pantry staples, but there's a few specialty items that you'll likely need to run to the store or order from your favorite online retailer.

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Boneless Chuck Short Ribs - Shreds down tender after a long smoke and simmer. A regular boneless chuck roast cut into large chunks works too.
• Chinese Five Spice Powder - Adds warm, slightly sweet spice to the dry rub before the meat hits the smoker.
• Garlic Powder - Builds savory flavor into the rub alongside the five spice.
• Ground Ginger - Adds warmth and a little brightness to the rub.
• Lemongrass Paste - Better Than Bouillon makes a shelf-stable lemongrass paste that works great here. Fresh lemongrass, smashed and minced, is a good substitute if you can find it.
• Garlic Paste - Better Than Bouillon's concentrated garlic paste builds a deep savory base in the broth. Fresh minced garlic works too, but use less since it isn't concentrated the same way.
• Yellow Onion - Adds sweetness and body to the broth.
• Tomato Paste - Gives the broth its signature reddish color and a little tang.
• Water - The base of the broth.
• Fish Sauce - Adds the salty, savory backbone Vietnamese cooking is known for. A little goes a long way.
• Dark Brown Sugar - Balances the salt and acidity with a little sweetness.
• Star Anise - Whole pods infuse the broth with warm, licorice-like flavor as it simmers. Fish them out before serving, or warn your family that they aren't meant to be eaten.
• Paprika - Adds color and mild warmth to the broth.
• Ground Black Pepper - Rounds out the spice blend.
• Chili Powder - Adds a little background heat to the broth itself, separate from the fresh jalapeno served on top.
• Ground Annatto - Gives the broth its deep reddish-orange color. Achiote powder or paste is a good substitute if you can't find annatto.
• Salt - Season to taste, and keep in mind the fish sauce and soy sauce are already salty.
• Low-Sodium Soy Sauce - Adds another layer of savory depth. Regular soy sauce works too, just watch your added salt if you switch.
• Carrots - Cut into big chunks so they hold their shape through the long simmer.
• Rice Noodles - Cooked separately and added to each bowl right before serving.
• Thai Basil - A classic Vietnamese noodle soup topping. Sweet basil works in a pinch.
• White Onion - Thinly sliced raw onion adds a sharp, fresh bite on top of the stew.
• Mung Bean Sprouts - Adds crunch and freshness to each bowl.
• Lime Wedges - A squeeze of lime brightens up the whole bowl right before eating.
• Chili Oil - For anyone who wants extra heat at the table.
• Jalapeno Pepper - Sliced thin for a fresh, spicy topping.

Try this Mexican Beef Stew, too!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Season And Smoke The Beef - Preheat your smoker to 250°F. Season the chuck short ribs with the Chinese Five Spice Powder, garlic powder, and ground ginger, then smoke for 2 hours.
2. Build The Broth - During the last hour of the smoke, add all of the broth ingredients except the carrots to a large pot. Bring it to a slow simmer, then cover and turn off the heat until the meat is ready.
3. Combine And Simmer - Add the smoked beef to the broth, turn the heat back on, cover, and simmer for about an hour, until the meat is fork-tender.
4. Add The Carrots - Stir in the carrots and cook until they're fork-tender.
5. Prep Your Noodles And Toppings - Cook the rice noodles according to the package directions, and slice up your jalapeno, lime wedges, and Thai basil while everything finishes cooking.

Try our Traeger Beef Birria Tacos!

Serve This With...

• Spring Rolls
• Blackstone Fried Rice

More Smoked Beef Recipes

• Tri Tip Beef Birria
• Traeger Smoked and Pulled Beef
• Traeger Braised Beef Short Ribs
• Traeger Kalbi Beef Short Ribs

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