Vegan Vietnamese Beef Stew (Bò Kho)

Vegan Vietnamese Beef Stew (Bò Kho) is one of those Vietnamese dishes that fills the whole house with fragrance before it even reaches the table. A deep, rust-coloured broth loaded with tender chunks, sweet carrots, and warming spices. It's the kind of stew that feels like a hug in a bowl.

Jump to:

• 🤔What is Vegan Vietnamese Beef Stew?
• 🤎Why You'll Love This Vegan Vietnamese Beef Stew
• 📝How To Make Vegan Vietnamese Beef Stew
• 🍲Final Thought
• 📖 Recipe
• 👉If you enjoyed this Vegan Vietnamese Beef Stew, also check out:
• 👉Some other Soups or Stews recipes:
• 💬 Reviews

🤔What is Vegan Vietnamese Beef Stew?

Vegan Vietnamese Beef Stew or Bò kho is a Vietnamese braised beef stew with French colonial roots: the word "kho" means to braise or cook down in a concentrated sauce. It's a popular breakfast and lunch dish in Southern Vietnam, often served at street stalls with bánh mì or noodles for dipping and slurping.

The broth gets its distinctive colour and depth from annatto, a natural colourant made from annatto seeds, combined with a blend of warm spices. It's aromatic, slightly sweet, and very rich.

This version uses tofu, king oyster mushroom and vegan beef slices in place of beef, but the soul of the dish is exactly the same: lemongrass, star anise, five-spice, and a slow simmer that brings everything together into something genuinely special.

🤎Why You'll Love This Vegan Vietnamese Beef Stew

• An Aroma You'll Never Forget: The moment the stew starts simmering, your kitchen will be filled with the warm fragrance of lemongrass, star anise, cinnamon, and spices. Anyone who has enjoyed a bowl of bò kho before will recognize the smell instantly.
• A Stew Lover's Paradise: There's something incredibly satisfying about watching the stew gently bubble away as the vegetables become soft and tender. With every minute of simmering, the broth develops a deeper, richer, and more savory flavor.
• Perfect for Everyday Meals and Special Occasions: Bò kho is a beloved dish in Southern Vietnam. It's commonly enjoyed as a hearty breakfast, but you'll also find it served at family gatherings, celebrations, and special occasions. Whether you're making it for a cozy weekend meal or sharing it with guests, this vegan version is always a crowd-pleaser.

More inspirations for your favorite stew recipes:

• Vegan Bún Bò Huế (Vietnamese Spicy Noodle Soup)
• Vegan Tofu Katsu Curry

📝How To Make Vegan Vietnamese Beef Stew

Ingredients

Main:

• 200g vegan beef slices
• 2 king oyster mushrooms (can substitute with other type of mushrooms)
• 2 carrots
• 1-2 medium potato

Aromatics:

• 2 shallots
• 3 cloves garlic (minced)
• 1 small onion (chunked)
• 2 stalks lemongrass (smashed, cut into pieces)

Spices & sauces:

• 2 cinnamon stick
• 2-3 star anise pods
• 1 tablespoon 5-spice powder
• 1 teaspoon curry powder
• 1-2 tablespoon soy sauce
• 1 tablespoon ketchup
• 1 tablespoon sugar

Liquid:

• 500-700ml water
• 200ml coconut water (adds subtle sweetness like traditional, alternative use more water)

Additional:

• Corn starch
• Annatto oil (can be substituted with a mixture of turmeric + paprika powder)
• Thai basil, Culantro & Rice paddy herb (Must-have herbs for an authentic experience)

Instructions

Prep the ingredients:

• Cut the tofu, potatoes, and carrots into cubes or equal-sized pieces, and king oyster mushroom into thin slices.
• Cut the onion into slices, and finely cut the garlic, shallot and chilli.
• Finely cut half of the lemongrass, and cut the other half into short stems.

Pro tip: Smash the lemongrass with the back of your knife to soften the stem for easier cutting and release aroma.

Marinate the vegan "beef"

• In a large bowl, combine together tofu, king oyster mushroom and vegan beef slices.
• Then add half of each of the following: five-spice powder, curry powder, mushroom seasoning, minced garlic, shallot & chilli, soy sauce, annatto oil and all of minced lemongrass and mix well. Let them marinate for at least 30 minutes.

Make the Vegan Vietnamese Beef Stew

• In a big pot, add a teaspoon of annatto oil. Sauté the star anise, cinnamon stick, lemongrass stems, and the remaining minced garlic, shallot & chilli. Then add the remaining spices and ketchup.
• Add the potatoes and carrots, and give them a good stir before adding coconut water.

• Add water and bring to a boil.
• In the meantime, shallow-fry the marinated vegan "beef" for 2-3 minutes before adding it to the pot.
• Lower the heat and let it simmer for 15-30 minutes, stirring occasionally.
• Adjust the taste, then add the onion and the cornstarch slurry to thicken the broth.

Garnish & Serve

• Garnish with Thai basil, culantro and rice paddy herb.
• Serve with either bánh mì, or rice, or noodles.

🎯Tips For Success:

• For a soy-free alternative, use young jackfruit, which has a wonderful texture similar to beef-tender, pull-apart.  Whereas young jackfruit has a mildly sour taste, boiling or stir-frying in oil or water can help soften the jackfruit's taste.
• Don't overuse the spices - too much can make the flavor loses balance and becomes overwhelming.
• Traditional recipe requires at least 1.5 hours of stew time but you only need almost half as long - since there is no meat and the vegetables cook faster.

🍲Final Thought

Vegan Vietnamese Beef Stew brings back memories of my mother's kitchen.

The smell of the stew would drift through the house and wake me up like a puppy following its nose. Even before opening my eyes, I knew what was waiting downstairs. Not just any stew, but bò kho - a rich, fragrant broth infused with lemongrass and warm spices, tender pieces of beef, and a crusty bánh mì ready to soak up every last drop.

Bò kho is a dish that teaches patience.

The lemongrass needs time. The spices need time. The broth needs time to deepen and become something greater than the sum of its ingredients. You can't rush it. You simply let it simmer, filling the kitchen with its aroma as the hours pass by.

This vegan version captures everything I loved about the dish growing up: the comforting flavors, the warming spices, and the feeling of gathering around a bowl that was worth waiting for.

Now, it's one of my favorite things to make on a slow weekend morning.

The smell alone is worth it. As the broth gently simmers away, the kitchen fills with the warm aroma of lemongrass and spices, turning an ordinary morning into something special.

I hope this vegan bò kho finds its way into your kitchen and brings you that same feeling - warm, unhurried, and deeply nourishing.

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📖 Recipe

👉If you enjoyed this Vegan Vietnamese Beef Stew, also check out:

👉Some other Soups or Stews recipes: