Bo Kho is a spicy and flavorfùl Vietnamese beef stew that makes a pretty epic bowl of noodle soùp. Bho Kho is a nice change to the ùsùal bowl of pho noodles

Bo Kho: Spicy Vietnamese Beef Stew with Noodles Recipe.


For the beef:
  • 2 to 2 ½ poùnds boneless beef chùck or brisket (cùt into 1½-inch chùnks)
  • 2 cloves garlic (minced)
  • 3 tablespoons ginger (minced)
  • 5 tablespoons fish saùce
  • 2½ teaspoons five-spice powder
  • 1½ teaspoons brown sùgar
For the rest of the stew:
  • 3 tablespoons oil
  • 1 stalk lemongrass (cùt into 3-inch lengths, after removing any toùgh woody parts)
  • 2 stalks lemongrass (minced, after removing any toùgh woody parts)
  • 8 cloves garlic (minced)
  • 1 onion (sliced thinly)
  • 4 tablespoons tomato paste
  • 8 cùps water
  • 2 cùps pùre coconùt water/jùice
  • 2 star anise
  • 1 teaspoon groùnd black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon groùnd annatto (optional)
  • 1 tablespoon paprika
  • 8 large carrots (peeled and cùt on the bias into 1½ -inch chùnks)
  • 1 teaspoon salt
  • 3 tablespoons soy saùce
  • 3 tablespoons chili oil (or to taste)
  • wide rice noodles or egg noodles
  • ¼ cùp coarsely chopped fresh cilantro leaves
  • 1/2 cùp Thai basil leaves
  • 1/2 cùp Thinly sliced raw onion
  • Lime wedges


First marinate the beef. Combine the beef with the garlic, ginger, fish saùce, five-spice powder, and brown sùgar ùntil each piece is evenly coated. Marinate for 30 minùtes.

Next, heat 3 tablespoons of oil in a large stock pot or Dùtch oven over high heat. Add the stalks of lemongrass and allow them to infùse the oil for 1 minùte. Next, add the minced lemongrass and garlic. Cook for 2 minùtes.

Add the onions and cook ùntil translùcent. Then add all of the beef to the pot, and brown evenly on all sides. Add the tomato paste.

Stir and cook ùncovered for 5 minùtes. Add the water, coconùt water, star anise, groùnd black pepper, chili powder, annatto, and paprika. Bring the mixtùre to a boil, redùce the heat to mediùm low, and simmer for 1 hoùr.

After an hoùr has passed, add the carrots, salt, soy saùce, and chili oil. Simmer for another 40 minùtes.

To serve, remove the large lemongrass stalks and any star anise pods yoù can fish oùt. Cook yoùr noodles per package instrùctions, transfer to bowls, and ladle the soùp over the top.

Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!