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Spicy Beef and Carrot Stew (Bo Kho Ca Rot)

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“My family loves this Vietnamese Stew. I got this from a Vietnamese cookbook but did some adjustments and modifications. May look complicated to make but's so easy and delicious!! Try it and let me know what you think.”

Ingredients Nutrition


  1. Combine the fish sauce, 5 spice powder, and sugar in a dish. Add the meat, coating well and marinate, refrigerate for 4 hours.
  2. Heat together the oil, onions, garlic, and ginger in a heavy bottomed pot over medium-low heat. Cook ingredients, stirring often, until fragrant and golden about 10 minutes. Add the marinated meat into the pot.
  3. Add the stock and cover the pot. Bring to a boil over med. heat. Add the lemongrass, star anise, cinnamon stick, chilies, and annato seeds/powder and simmer over medium low heat for 2 hours Add carrots and continue braising until the meat is tender. Skim off the fat and serve with noodles(any kind) or rice on the side.
  4. Tip: To skim the fat, remove the vegetables and meat carefully. Place a double layer of paper towel in a sieve set over a bowl and strain the cooking liquid through the paper towels. You will get a clear and rich colored stock. Divide the meat and vegetables among 4 to 6 bowls and serve with rice on the side or put in noodles in the bowl.

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