Spicy Vietnamese Beef Stew with Noodles (Bò Kho)

Discovering Bò Kho in Vietnam - My Journey Through Flavor While traveling through Vietnam.
Last fall, I found myself on a culinary adventure like no other—zigzagging from bustling cities to quiet coastal towns, tasting each region’s signature dish. Every stop brought new flavors, but there was one dish that stole my heart: Bò Kho, a fragrant Vietnamese beef stew.
 
I still remember the first time I tried it. Sitting at a humble street-side café, the aroma of lemongrass and star anise filled the air as the vendor handed me a steaming bowl of Bò Kho. With a crispy baguette in hand, I tore off a piece and dipped it into the rich, spiced broth. One bite, and I was hooked.

If you’re ready to bring a taste of Vietnam into your own kitchen, I am excited to share my favorite Bò Kho recipe with you. Trust me, this one’s a keeper!


Ingredients:
1 1/2 to 2 lbs beef stew meat or beef brisket, cut into large chunks
Salt and black pepper to taste
2 tablespoons cooking oil
1 tablespoon annatto seeds (optional) soaked in oil for color
4 large cloves garlic, minced
1 medium onion, diced
1 stalk of lemongrass, cut into 3-inch lengths after removing tough woody parts
3 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon sugar
2 tablespoons tomato paste
1 teaspoon five-spice powder
1/2 teaspoon chili powder (optional)
2 teaspoons paprika
1 teaspoon ground turmeric
1 large carrot, cut into chunks
1 large daikon radish, peeled and cut into chunks
1 cup coconut water or beef stock
2 cups water
2 star anis
1 cinnamon stick
3 kaffir lime leaves
1 tablespoon chili oil
Fresh Thai basil and cilantro for garnish
1 loaf of crusty baguette or cooked rice or egg noodles
Instructions

1. Prepare the beef: Add salt and black pepper to beef.  Heat oil in a large pot over medium heat. Brown the beef chunks on all sides, then remove and set aside.
2. Sauté the aromatics: In the same pot, sauté garlic, onion, and lemongrass until fragrant, about 3 minutes.
3. Season and spice: Add fish sauce, soy sauce, sugar, tomato paste, chili powder, five-spice powder, paprika, and turmeric. Stir well. 
4. Simmer the stew: Return the beef to the pot and stir well to coat the aromatics over the beef. Add coconut water, water, star anise, cinnamon stick, and kaffir lime leaves. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours until the beef is tender.
5. Add vegetables: Add carrot and daikon radish chunks. Continue simmering until the vegetables are tender, about 30 minutes.
6. Adjust seasoning: Taste and adjust with salt as needed. Add chili oil; remove the star anise, cinnamon stick, lemongrass, and lime leaves before serving.
7. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.
8. Serve: Garnish with chili oil, Thai basil and cilantro. Serve with a crusty baguette for dipping.