Bo Kho: Spicy Vietnamese Beef Stew with Noodles
User Reviews
5.0
330 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
2 hrs 40 mins
-
Total Time
3 hrs
-
Servings
8
-
Calories
615 kcal
-
Cuisine
Asian
Bo Kho: Spicy Vietnamese Beef Stew with Noodles
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Bo Kho is a spicy and flavorful Vietnamese beef stew that makes a pretty epic bowl of noodle soup. Bho Kho is a nice change to the usual bowl of pho noodles
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Ingredients
For the beef:
- 2 to 2 ½ pounds boneless beef chuck or brisket (cut into 1½-inch chunks)
- 2 cloves garlic (minced)
- 3 tablespoons ginger (minced)
- 5 tablespoons fish sauce
- 2½ teaspoons five-spice powder
- 1½ teaspoons brown sugar
For the rest of the stew:
- 3 tablespoons oil
- 1 talk lemongrass (cut into 3-inch lengths, after removing any tough woody parts)
- 2 talks lemongrass (minced, after removing any tough woody parts)
- 8 cloves garlic (minced)
- 1 onion (sliced thinly)
- 4 tablespoons tomato paste
- 8 cups water
- 2 cups pure coconut water/juice
- 2 star anise
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground annatto (optional)
- 1 tablespoon paprika
- 8 large carrots (peeled and cut on the bias into 1½ -inch chunks)
- 1 teaspoon salt
- 3 tablespoons soy sauce
- 3 tablespoons Chili oil (or to taste)
- wide rice noodles or egg noodles
- ¼ cup coarsely chopped fresh cilantro leaves
- 1/2 cup Thai basil leaves
- 1/2 cup Thinly sliced raw onion
- Lime wedges
Instructions
- First marinate the beef. Combine the beef with the garlic, ginger, fish sauce, five-spice powder, and brown sugar until each piece is evenly coated. Marinate for 30 minutes.
- Next, heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat. Add the stalks of lemongrass and allow them to infuse the oil for 1 minute. Next, add the minced lemongrass and garlic. Cook for 2 minutes.
- Add the onions and cook until translucent. Then add all of the beef to the pot, and brown evenly on all sides. Add the tomato paste.
- Stir and cook uncovered for 5 minutes. Add the water, coconut water, star anise, ground black pepper, chili powder, annatto, and paprika. Bring the mixture to a boil, reduce the heat to medium low, and simmer, covered, for 1 hour.
- After an hour has passed, add the carrots, salt, soy sauce, and chili oil. Simmer for another 40 minutes.
- To serve, remove the large lemongrass stalks and any star anise pods you can fish out. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.
- Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side.
Nutrition Information
Show Details
Calories
615kcal
(31%)
Carbohydrates
65g
(22%)
Protein
30g
(60%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Cholesterol
88mg
(29%)
Sodium
946mg
(39%)
Potassium
1059mg
(30%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
10945IU
(219%)
Vitamin C
10.6mg
(12%)
Calcium
112mg
(11%)
Iron
5.3mg
(29%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 65g | 22% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 88mg | 29% |
| Sodium | 946mg | 39% |
| Potassium | 1059mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 10945IU | 219% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 112mg | 11% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
330 reviews
Excellent
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