Spicy Vietnamese Beef Stew with Noodles (Bò Kho)
Bò Kho is a spicy and flavorful Vietnamese beef stew that makes a pretty epic bowl of noodle soup. Bò Kho is a nice change to the usual bowl of pho noodles.
Servings: 8
Ingredients
For the beef:
- 2 to 2 ½ pounds boneless beef chuck or brisket cut into 1½-inch chunks
- 2 cloves garlic minced
- 3 Tbsp ginger minced
- 5 Tbsp fish sauce
- 2½ tsp five-spice powder
- 1½ tsp brown sugar
- For the rest of the stew:
For the rest of the stew:
- 3 Tbsp oil
- 1 stalk lemongrass cut into 3-inch lengths, after removing any tough woody parts
- 2 stalks lemongrass minced, after removing any tough woody parts
- 8 cloves garlic minced
- 1 onion sliced thinly
- 4 Tbsp tomato paste
- 8 cups water
- 2 cups pure coconut water/juice
- 2 star anise
- 1 tsp ground black pepper
- 1 tsp chili powder
- 1 tsp ground annatto optional
- 1 tsp paprika
- 8 large carrots peeled and cut on the bias into 1½ -inch chunks
- 1 tsp salt
- 3 Tbsp soy sauce
- 3 Tbsp chili oil or to taste
Accompaniments and Garnish:
- wide rice noodles or egg noodles
- ¼ cup coarsely chopped fresh cilantro leaves
- ½ cup Thai basil leaves
- ½ 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.
