Enhance Your Beef Stew by Preparing It the Vietnamese Style

While my father’s family is from northern Vietnam, he and my grandmother, Ah Ma, often enjoyed the dishes of southern Vietnam, such as bò kho (Vietnamese beef stew). Growing up, I especially loved the nuanced flavors in bò kho, thanks to its lovely mix of ingredients such as star anise, lemongrass, and fish sauce. The three work well together to add depth and aroma to the broth. Bò kho can also be spicy with chilies cooked in the broth or served with Thai chili peppers.

You can enhance nearly any beef stew recipe by incorporating the flavorful ingredients characteristic of bò kho. When preparing more Western-style beef stews that tended to be somewhat bland or overly sweet for my palate (thanks to the onions and carrots), I decided to blend bò kho elements into the broth for a richer taste.

Three Key Components for an Improved Beef Stew

Star anise adds aroma, slight pepperiness, and earthy undertones. Fish sauce amps up all the umami in the stew, and it’s already my go-to beef stew upgrade. As for lemongrass, it brings a citrusy aroma and herbaceousness. Together, these three ingredients will take almost any beef stew to new heights.

How to Infuse Your Beef Stew with Vietnamese Flavors

To start, use