Bò Kho
Asia — Vietnam
Vietnam's most famous beef stew. Tendon and marrow-enriched broth slow-cooked with lemongrass, star anise, and annatto. Served with bread or noodles.
Cuts in this tradition
Cultural context
Popular throughout Vietnam, especially in southern regions. A street food and home-cooking staple. The tendon component is prized for its gelatinous texture after long braising.
Preparation
Beef and tendon marinated with lemongrass, fish sauce, and spices, then braised with annatto oil, star anise, lemongrass, and tomato until deeply flavored. Tendon cooked until gelatinous.