Feeling adventurous? Try this sweet and spicy savoury combination – this Bò Kho with Pineapple Salsa is a Vietnamese beef stew that your family will love!




  • Beef


  • Asian

Cooking Methods

  • Braising
  • Cooking



Prep Time

1 hour

Cooking Time

1 hour 30 minutes


8You can substitute Jasmine rice with any of your favourite long-grain rice alternatives OR rice noodles.


For the marinade:

10ml (2 tsp) Thai seven spice
3 lemongrass stalks, chopped finely
4 cloves of garlic, minced
60ml (1/4 cup) soy sauce
5ml (1 tsp) fish sauce
15ml (1 Tbsp) dark brown sugar
5ml (1 tsp) salt
Black pepper, to taste

For the stew:

1kg Karan beef stewing meat, cut into cubes
Oil for searing
1 red onion, chopped
4 large carrots, peeled and sliced
1-2 Thai green chillies, chopped (optional)
4 large ripe tomatoes, chopped
45ml (3 Tbsp) tomato paste
2 cinnamon sticks
4 star anise
4 dried lime leaves
750ml (3 cups) good quality beef stock
1 small butternut, peeled, seeds removes and diced
15ml (1 Tbsp) cornflour
Salt and black pepper, to taste

For the pineapple and red onion salsa:

½ Queen pineapple, diced
1 small red onion, diced
Fresh coriander, chopped
Salt and black pepper

For serving:

Cooked Jasmine rice
Grilled peaches
Fresh Coriander, chopped
Spring onions, sliced
Red chilli, sliced (optional)


For the marinade:

Combine all ingredients for the marinade and mix through the Karan stewing beef cubes. Cover and place in the fridge to marinade for about 45 minutes to 1 hour, or overnight.

For the stew:

Heat a large pot with some oil and separate the beef pieces from the marinade (reserve the marinade for later use). Sear the beef pieces until well browned on all sides and set aside.
Add more oil to your pot if needed, and fry the onions and carrots until well caramelised. Add the chillies, chopped tomato and tomato paste. Cook for about 10 minutes. Now add the marinade, cinnamon sticks, star anise, dried lime leaves and beef stock. When this mixture comes to a simmer, add the beef cubes.
Simmer for about 1 ½ hours, then add the butternut cubes and simmer for another 30 minutes or until the meat and butternut is cooked and soft.
Take about 45ml (3 Tbsp) of the sauce and combine it with the cornflour to create a slurry. Mix the slurry into the stew, stir until well combined and cook for about 10 minutes until thickened.
Check the seasoning and adjust if needed.

For the pineapple and red onion salsa:

Combine all ingredients for the salsa, season to taste and mix about 15ml (1 Tbsp) of olive oil. Set aside until needed.

For serving:

Garnish this mouth-watering stew with spring onions, and fresh chilli and serve with coriander rice, grilled peaches and the pineapple and red onion salsa.
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