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
Servings: 8
Calories: 615kcal
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 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 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
- 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
Calories: 615kcal | Carbohydrates: 65g | Protein: 30g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 946mg | Potassium: 1059mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10945IU | Vitamin C: 10.6mg | Calcium: 112mg | Iron: 5.3mg