{"id":9105,"date":"2026-02-09T20:30:21","date_gmt":"2026-02-09T20:30:21","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9105"},"modified":"2026-02-09T20:45:35","modified_gmt":"2026-02-09T20:45:35","slug":"spicy-vietnamese-beef-stew-with-noodles-bo-kho","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/spicy-vietnamese-beef-stew-with-noodles-bo-kho\/","title":{"rendered":"Spicy Vietnamese Beef Stew with Noodles (B\u00f2 Kho)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Spicy Vietnamese Beef Stew with Noodles (B\u00f2 Kho)<\/span><\/h2>\n
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B\u00f2 Kho is a spicy and flavorful Vietnamese beef stew that makes a pretty epic bowl of noodle soup. B\u00f2 Kho is a nice change to the usual bowl of pho noodles.<\/span><\/div>\n
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Prep Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>2 hours<\/span><\/span> hrs<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>Kaitlin – The Woks of Life<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>For the beef:<\/span><\/h4>
  • 2 to 2 \u00bd<\/span> pounds<\/span> boneless beef chuck or brisket<\/span> cut into 1\u00bd-inch chunks<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
  • 3<\/span> Tbsp<\/span> ginger<\/span> minced<\/span><\/li>
  • 5<\/span> Tbsp<\/span> fish sauce<\/span><\/li>
  • 2\u00bd<\/span> tsp<\/span> five-spice powder<\/span><\/li>
  • 1\u00bd<\/span> tsp<\/span> brown sugar<\/span><\/li>
  • For the rest of the stew:<\/span><\/li><\/ul><\/div>

    <\/span>For the rest of the stew:<\/span><\/h4>
    • 3<\/span> Tbsp<\/span> oil<\/span><\/li>
    • 1<\/span> stalk<\/span> lemongrass<\/span> cut into 3-inch lengths, after removing any tough woody parts<\/span><\/li>
    • 2<\/span> stalks lemongrass<\/span> minced, after removing any tough woody parts<\/span><\/li>
    • 8<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
    • 1<\/span> onion<\/span> sliced thinly<\/span><\/li>
    • 4<\/span> Tbsp<\/span> tomato paste<\/span><\/li>
    • 8<\/span> cups<\/span> water<\/span><\/li>
    • 2<\/span> cups<\/span> pure coconut water\/juice<\/span><\/li>
    • 2<\/span> star anise<\/span><\/li>
    • 1<\/span> tsp<\/span> ground black pepper<\/span><\/li>
    • 1<\/span> tsp<\/span> chili powder<\/span><\/li>
    • 1<\/span> tsp<\/span> ground annatto<\/span> optional<\/span><\/li>
    • 1<\/span> tsp<\/span> paprika<\/span><\/li>
    • 8<\/span> large<\/span> carrots<\/span> peeled and cut on the bias into 1\u00bd -inch chunks<\/span><\/li>
    • 1<\/span> tsp<\/span> salt<\/span><\/li>
    • 3<\/span> Tbsp<\/span> soy sauce<\/span><\/li>
    • 3<\/span> Tbsp<\/span> chili oil<\/span> or to taste<\/span><\/li><\/ul><\/div>

      <\/span>Accompaniments and Garnish:<\/span><\/h4>
      • wide rice noodles or egg noodles<\/span><\/li>
      • \u00bc<\/span> cup<\/span> coarsely chopped fresh cilantro leaves<\/span><\/li>
      • \u00bd<\/span> cup<\/span> Thai basil leaves<\/span><\/li>
      • \u00bd<\/span> cup<\/span> Thinly sliced raw onion<\/span><\/li>
      • Lime wedges<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • 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.<\/div><\/li>
        • 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.<\/div><\/li>
        • 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.<\/div><\/li>
        • 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.<\/div><\/li>
        • After an hour has passed, add the carrots, salt, soy sauce, and chili oil. Simmer for another 40 minutes.<\/div><\/li>
        • 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.<\/div><\/li>
        • Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side.<\/div><\/li><\/ul><\/div><\/div>\n
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