Vietnamese Lemongrass Beef Stew (Bò Kho)

At first glance, this Vietnamese Lemongrass Beef Stew looks like something straight out of a prairie kitchen: Slow-cooked beef, tender carrots, and a rich, tomato-based broth meant to warm you from the inside out. But one spoonful reveals something more layered — a dish that bridges the comfort of a classic Canadian beef stew with the fragrant, aromatic flavours of Vietnam.

The stew comes from Saskatoon’s Odd Couple restaurant, described  by The Star Phoenix as “one of the most-loved restaurants in Saskatoon.” Known for blending Asian flavours with Saskatchewan and Canadian ingredients, Odd Couple’s menu draws on Cantonese, Japanese, and Vietnamese cuisines, creating Canadian-Asian dishes in inventive and unexpected ways — from Bacon Fried Rice to Tomato Pad Thai.

This Vietnamese Lemongrass Beef Stew was created by Chef Ivan Ly during the COVID-19 pandemic, with the goal of giving diners — and wistful would-be travellers — a taste of his home country. Inspired by the beef stew he remembers eating while growing up in Ho Chi Minh City, the dish proved so popular it earned a permanent place on the menu. Slow-cooked beef and carrots provide the familiar comfort of prairie fare, while diced lemongrass and Vietnamese beef seasoning infuse the stew with flavours that nod directly to Chef Ly’s hometown.

Like bò kho, the beloved Vietnamese beef stew that inspired it, this version is deeply aromatic and flexible at the table. Serve it with jasmine rice, rice noodles, or a crusty baguette — a reflection of its hybrid roots and a reminder that some of the most satisfying dishes emerge where culinary traditions overlap.

If you’re drawn to rich, aromatic soups and stews like this, try our Authentic Beef Pho for another take on Vietnamese comfort food.

Vietnamese Lemongrass Beef Stew

This Vietnamese Lemongrass Beef Stew by Saskatoon's Odd Couple restaurant brings together the hearty comfort of a classic Canadian prairie beef stew with the fragrant flavours of Vietnamese bò kho. Beef shank and carrots are slow-braised in a tomato-based broth infused with lemongrass, ginger, star anise, and cinnamon, resulting in a rich, aromatic one-pot meal.

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Ingredients

Marinade

• ¼ cup Oriental Beef Spices Seasoning see ingredient notes
• 2 garlic cloves minced
• 1 shallot sliced
• 1 stalk of lemongrass finely diced – see ingredient notes

Stew

• 2 lbs beef shank cut into 1½ -inch cubes
• 3½ tbsp canola oil
• 10 cherry tomatoes halved
• 4 each ¼-inch thick slices of fresh ginger
• 2 garlic cloves minced
• 1 shallot sliced
• ¼ cup tomato paste
• 1 stalk of lemongrass
• 1 stalk of cinnamon
• 1 whole star anise
• 4 cups water
• 2 large carrots sliced into 1½-inch rounds
• 1 tbsp Oriental Beef Spices Seasoning see note 1
• 1 tsp sea salt
• 1 tsp brown sugar
• Chopped Thai basil and sliced raw white onions for garnish (optional)
• Jasmine rice, rice noodles or a baguette for serving (use rice or rice noodles for gluten-free version)

Instructions

 

• Place the beef cubes in a medium bowl and add all the marinade ingredients. Stir to combine, ensuring all of the cubes are evenly covered. Cover the bowl tightly with plastic wrap and place it in the fridge to marinate for at least 30 minutes, or up to overnight.
• Once the beef is done marinating, remove it from the fridge and let it sit at room temperature for 10 minutes.
• Place the oil in a large wok or medium-sized pot over high heat. Add the tomatoes, ginger, garlic, and shallot, and lightly brown, 1–2 minutes.
• Stir in the tomato paste. Cook for 1 minute and then add the beef, lemongrass, cinnamon stalk, and star anise. Cook, stirring regularly, until the meat is browned on all sides, 2–3 minutes in total.
• Stir in the water and bring to a boil. Once the water begins to boil, turn the heat to medium-low, cover the pot, and let the stew cook for 40 minutes. Stir it occasionally to ensure all sides of the beef are submerged in the water mixture at some point so that they cook evenly. After 40 minutes, the beef should be about 50–60 percent tender, but not fully cooked.
• Add the carrots and cook the stew, still on medium-low heat and covered, until the beef and carrots are tender and cooked through, 40 minutes. By this point the meat should have passed the recommended internal temperature of 160°F (71°C). While it’s cooking, stir every 5 to 10 minutes to ensure the stew does not stick to the bottom of the pot. If needed, you can turn the heat to low so that it does not stick.
• Add the seasoning, salt, and sugar. Stir to combine. Adjust the seasoning to taste.
• Prior to serving, remove the cinnamon stalk and star anise from the stew.
• Serve the stew in individual bowls. Garnish with chopped Thai basil and sliced raw white onions (if using), along with your choice of jasmine rice, rice noodles, or a baguette.

Notes

Ingredient tips

• Oriental Beef Spices Seasoning is a dry spice mix. Its Vietnamese name is Gia V. Nâ’u Bò Kho. Look for it in the international section of the grocery store or in an Asian grocery store. It is typically in the Vietnamese/Thai spice section and may also be labelled Oriental Beef Spices or Oriental Beef Stew Spices.
• To prepare a lemongrass stalk, cut off the root end and then peel off the tough outside layers to reveal the tender inside part. Cut off and discard the top green part of the stalk. Slice the white part of the stalk (similarly to cutting a green onion), and then dice it finely.
• The liquid part of this stew is more like a broth than a sauce, but if you prefer a thicker stew, you can thicken it after adding the last spices in step 7. Combine 1 tsp of cornstarch with ¾ cup water in a small bowl, and stir until the cornstarch is completely dissolved. Add the mixture to the stew, and stir together to combine. Let the stew simmer gently on low heat, stirring occasionally, until the desired consistency is reached.

Keyword beef comfort food, beef stew, lemongrass, Vietnamese soup

Why this recipe works

• This Vietnamese Lemongrass Beef Stew is built on the same foundation as a classic beef stew: slow-braised beef, carrots, and a tomato-based broth. That familiar structure makes the dish easy to approach, even if the flavours are new.
• Vietnamese aromatics like lemongrass, ginger, star anise, and cinnamon are added gradually, giving the stew depth and fragrance without overpowering the beef. Marinating the meat first helps those flavours absorb early, resulting in a richer, more balanced broth.
• The stew is also versatile at the table. Serve it with jasmine rice, rice noodles, or a crusty baguette — options that reflect both its Vietnamese inspiration and its roots in Canadian comfort cooking.

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Vietnamese Lemongrass Beef Stew Recipe Excerpted from Only in Saskatchewan by Naomi Hansen. Recipe copyright © 2022 by The Gallery Café. Text copyright © 2022 by Naomi Hansen. Reprinted with permission of TouchWood Editions.