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Bò Kho

Bò kho is a delicious spicy beef stew dish, that is popular in Vietnam. It is served with rice noodles, but can also be served with baguette, or as is.

Prep Time
45 mins
Cook Time
2 hrs 45 mins
Rest Time
1 hr
Total Time
3 hrs
Servings: 8 people
Course: Main Course , Soup
Cuisine: Asian , Vietnamese

Ingredients

For the beef
  • 3 lb scoter (or boneless beef breast), cut into 2-inch (5cm) cubes
  • 3 cloves garlic , minced
  • 4 tablespoons fresh ginger , grated
  • 5 tablespoons nuoc mam (fish sauce)
  • 2½ teaspoons Chinese five-spice powder (Sichuan pepper, caraway, coriander, fruit peel, licorice, cinnamon, star anise, cloves)
  • 1½ teaspoon brown sugar
For the rest of the stew
  • 3 tablespoons vegetable oil
  • 1 stem lemongrass , peeled and cut into 3-inch (8cm) sections
  • 2 stalks lemongrass , peeled and finely chopped
  • 8 cloves garlic , minced
  • 1 onion , chopped
  • 4 tablespoons tomato paste
  • 8 cups water
  • 2½ cups pure coconut water
  • 2 pods star anise
  • 1 teaspoon ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground annatto
  • 1 tablespoon paprika
  • 8 large carrots , peeled and sliced ​​in 1-inch (3cm) sections
  • 1 teaspoon salt
  • 3 tablespoons soy sauce
  • 3 tablespoons Chili oil
  • 16 oz. large rice noodles
  • 1 bunch cilantro , roughly chopped
  • 6 leaves Thai basil
  • 2 onions , thinly sliced
  • A few wedges lime

Instructions

Beef
    Cup of Yum
  1. In a large bowl, combine the beef, garlic, ginger, fish sauce, five-spice powder and brown sugar until each piece is well-coated.
  2. Marinate for 1 hour.
Rest of the stew
  1. Heat the vegetable oil in a large pot over high heat. Add the lemongrass stalks and fry for 1 minute.
  2. Add the minced lemongrass and garlic. Sauté for 2 minutes.
  3. Add the onions and cook, mixing until they become translucent.
  4. Stir all the beef and brown evenly on all sides.
  5. Add the tomato paste.
  6. Stir and cook uncovered for 5 minutes.
  7. Add the water, coconut water, star anise, ground black pepper, chili powder, annatto and paprika.
  8. Bring the mixture to a boil, reduce the heat to medium-low and simmer covered for 1 hour.
  9. After an hour, add the carrots, salt, soy sauce and chili oil.
  10. Cover and simmer again for 45 minutes.
  11. To serve, remove the large stalks of lemongrass and the pods of star anise.
  12. Cook the rice noodles according to the package instructions.
  13. Add a serving of noodles in each bowl and pour the soup over them.
  14. Garnish with cilantro, Thai basil and raw onions, and serve with some lime wedges on the side.