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5.0 from 330 votes

Bo Kho: Spicy Vietnamese Beef Stew with Noodles

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

Prep Time
40 mins
Cook Time
2 hrs 40 mins
Total Time
3 hrs
Servings: 8
Calories: 615 kcal
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. After an hour has passed, add the carrots, salt, soy sauce, and chili oil. Simmer for another 40 minutes.
  6. 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.
  7. Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side.

Nutrition Information

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

% 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.