Keto Vietnamese Beef Stew (Bo Kho)

Keto Vietnamese Beef Stew Bo Kho

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5 from 39 reviews

This easy Bo Kho Instant Pot recipe is a healthy twist from the traditional beef stew Vietnamese style with tomato paste and fresh lemongrass. Make this delicious Vietnamese Beef Stew in just 30 minutes! Enjoy it alone for a low-carb, Keto-friendly meal, with rice noodles soup or dipped in crusty Vietnamese baguettes!


  • 2 lbs Beef Brisket, Beef Shank or Beef Finger Meat, 3 inches chunks
  • 1 lbs Beef Tendons (optional), 3 inches chunks
  • 2 carrots, 2 inches chunks
  • 1 daikon radish, 2 inches chunks
  • 2 stalks celery, rough chop (celery leaves for garnish, optional)
  • 3-inch knob of ginger, peeled, sliced
  • 1 medium onion, quartered
  • 4 medium tomatoes, quartered
  • 1 stalk of lemongrass, 1/4 inch thick, tender part
  • 1 pack of Gia Vi Vietnamese Special Spice for Pho (Ingredients: Star Anise, Cloves, Cinnamon, Ginger, Spice)
  • 2 tsbp dark soy
  • 1 tbsp hoisin sauce
  • 1 tbsp fish sauce
  • 2 tbsp Shaoxing Wine
  • 2 cups Chicken Broth
  • 1 cup coconut water
  • 5-6 cloves garlic, rough chop
  • 2 tsp salt
  • 2 tsp ground white pepper
  • 1 tbsp paprika
  • 50g rock sugar (optional)


  1. In a large pot of boiling water, blanch and parboil the brisket and tendons for 5 minutes to remove impurities.
  2. Remove briskets and tendons from the pot and rinse off the white foam from the parboiled meat under cold water.
  3. Cut the briskets and tendons into large cubes. If the tendons are still too tough to cut, you can place it whole into the Instant Pot and cut it afterwards.
  4. You may skip steps 1 to 3 if you prefer to marinate the meat beforehand. Marinate the beef with salt, ground white pepper and a can of coconut soda, coke or sprite.
  5. Cut the beef brisket and tendons into large chunks approximately 3 inches thick. The meat will shrink a lot in size after being braised. If the tendons are still too tough to cut, you can place it whole into the Instant Pot and cut it afterwards.
  6. Heat vegetable oil on Saute Mode in the Instant Pot - when Instant Pot reaches the given working temperature, it displays "Hot" and you can start sautéing).
  7. First, add aromatics like garlic, ginger onions and lemongrass and let simmer for 2 to 3 minutes. Once you smell the fragrant aromatics, it is time to brown the meat.
  8. Next, add parboiled or marinated beef finger meat short ribs and beef tendons into the Instant Pot.
  9. Brown the meat evenly for three to five minutes. Flipping halfway with kitchen tongs.
  10. Combine beef and tomatoes and add root vegetables such as carrots and white radish daikons.
  11. Add stewing marinade ingredients and cooking liquid such as chicken broth, coconut water, Shaoxing wine, dark soy sauce, and Hoisin Sauce. Mix well with kitchen tongs.
  12. Close and lock the Instant Pot cover and set pressure cook on high pressure for 20 minutes, followed by natural release*.
  13. If the delicious Vietnamese pot of stew broth appears too thin, reduce the cooking liquid by setting the Instant Pot on Saute Mode and giving it a gentle simmer for two to five minutes to desired consistency.
  14. Garnish with cilantro, scallions, Thai basil, lime wedges and lime leaves.



  • *30 minutes if you prefer your meat extra soft!
  • Served with rice or soup noodles or low-calorie flatbread or tortillas.
  • Leftover stock can be frozen for up to a week for healthy Vietnamese food meal prep keto recipes.


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