Bo Kho: Spicy Vietnamese Beef Stew with Noodles
User Reviews
5
-
Prep Time
40 mins
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Cook Time
2 hrs 20 mins
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Total Time
3 hrs
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Servings
8
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Calories
615 kcal
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Cuisine
Asian
Bo Kho: Spicy Vietnamese Beef Stew with Noodles
Description
Bo Kho begins with marinating beef chuck in garlic, ginger, fish sauce, five-spice powder, and brown sugar to infuse flavor. Cooking starts by infusing oil with lemongrass stalks and minced lemongrass alongside garlic and onions, creating a fragrant base. The beef is browned, stirred with tomato paste, then simmered in water and coconut water with star anise, black pepper, chili powder, annatto, and paprika.
After simmering for an hour, carrots, salt, soy sauce, and chili oil are added, and the stew simmers further until tender. The resulting broth is flavorful and aromatic, with tender beef and softened vegetables. The star anise and lemongrass provide distinctive Vietnamese flavors, while chili powder and chili oil add heat.
The stew is served by removing large spice pieces and pairing with wide rice noodles or egg noodles. Fresh cilantro, Thai basil, raw thinly sliced onion, and lime wedges add brightness and fresh herbaceous notes to the rich stew. This makes for a comforting and hearty meal with layers of complex flavor and spice.
Ingredients
For the beef:
- 2 to 2 ½ pounds beef chuck cut into 1½-inch chunks, or brisket, boneless
- 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 neutral cooking oil generic cooking 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 coconut water pure, aka coconut juice
- 2 star anise
- 1 teaspoon black pepper ground
- 1 teaspoon chili powder
- 1 teaspoon annatto optional, ground
- 1 tablespoon paprika
- 8 carrot peeled and cut on the bias into 1½ -inch chunks, large
- 1 teaspoon salt
- 3 tablespoons soy sauce
- 3 tablespoons Chili oil (or to taste)
- rice noodle wide, or egg noodles
- ¼ cup cilantro coarsely chopped fresh leaves
- 1/2 cup basil leaves Thai variety
- 1/2 cup onion thinly sliced, raw
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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