If you crave a dish that wraps you in warmth with every spoonful, then you need to discover the magic of Bò Kho: Spicy Vietnamese Beef Stew with Noodles Recipe. This stew boasts tender chunks of beef slowly simmered in an irresistibly aromatic broth featuring lemongrass, star anise, and a hint of fiery chili that lingers perfectly on your palate. Whether it’s paired with silky rice noodles or crusty bread, this Vietnamese classic is a comforting, deeply flavorful experience that feels like a big hug on a plate no matter the season. Every bite tells a story of bold spices and heartwarming tradition that’s just waiting to be shared at your table.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the authentic balance of rich flavors and textures in this stew. Each element plays a crucial role, from the tender beef that melts in your mouth to the fragrant spices that build layers of depth and warmth in every simmering pot.
- Beef chuck (2 pounds): The perfect cut for long, slow cooking to achieve tender, juicy pieces packed with flavor.
- Vegetable oil (3 tablespoons): Essential for searing the beef to develop a rich crust and deepen the flavor.
- Onion (1 medium, chopped): Adds a subtle sweetness and helps build the stew’s foundational aroma.
- Garlic (4 cloves, minced): Delivers a savory punch that complements the spices beautifully.
- Lemongrass (2 stalks, bruised): Infuses a fresh citrusy note that lifts the stew’s complexity.
- Ginger (1 tablespoon, minced): Adds warmth and a slightly spicy undertone to the broth.
- Tomato paste (1 tablespoon): Provides acidity and a rich, deep color to the stew.
- Fish sauce (2 tablespoons): A cornerstone of Vietnamese cooking, boosting umami and seasoning.
- Soy sauce (1 tablespoon): Enhances the savory profile and adds depth.
- Sugar (1 tablespoon): Balances the savory and spicy elements with a touch of sweetness.
- Five-spice powder (1 ½ teaspoons): Brings warm, fragrant notes of star anise, cloves, and cinnamon to tie the dish together.
- Paprika (1 teaspoon): Adds mild smokiness and color.
- Chili flakes (1 teaspoon, adjust to taste): Levels up the heat for that signature spicy kick.
- Star anise (2 whole): Imparts a distinctive licorice aroma that’s signature to Bò Kho.
- Cinnamon stick (1): Compliments the star anise with subtle sweet warmth.
- Beef broth (4 cups): The flavorful base that simmers all the ingredients into a luscious stew.
- Carrots (2, cut into thick rounds): Add sweetness and texture, absorbing the stew’s spices beautifully.
- Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water, optional): For thickening the stew to your preferred consistency.
- Fresh Thai basil or cilantro (for garnish): Adds a burst of herbaceous freshness to finish the dish.
- Lime wedges (for serving): Provide a bright, tangy contrast that brightens each bite.
- Cooked rice noodles or crusty French bread: Perfect for soaking up every last drop of that flavorful broth.
How to Make Bò Kho: Spicy Vietnamese Beef Stew with Noodles Recipe
Step 1: Sear the Beef
Start by heating vegetable oil in a large pot or Dutch oven over medium-high heat. Working in batches, brown the beef cubes thoroughly on all sides. This step is crucial because it locks in the juices and creates a caramelized crust that deepens the stew’s flavor. Once seared, set the beef aside while you build the aromatic base.
Step 2: Sauté the Aromatics
Reduce the heat to medium and toss in the chopped onion, minced garlic, ginger, and bruised lemongrass stalks. Stir these together for about 2 or 3 minutes, just until fragrant and soft. The smell at this stage is enticing—it’s where the rich Vietnamese flavors start to awaken.
Step 3: Add Tomato Paste and Spices
Stir in the tomato paste and cook it for another minute to deepen its flavor. Then return the browned beef to the pot along with fish sauce, soy sauce, sugar, five-spice powder, paprika, chili flakes, star anise, and the cinnamon stick. Each spice layers in more complexity and warmth, essential to that authentic Bò Kho taste.
Step 4: Simmer the Stew
Pour in the beef broth and bring everything to a boil. Then reduce the heat to low, cover the pot, and let it simmer gently for 1½ to 2 hours until the beef is melt-in-your-mouth tender. During the last 30 minutes, add the carrot rounds to absorb all those stewy, spicy flavors while softening just right.
Step 5: Thicken and Finish
If you prefer a thicker stew, stir in the cornstarch slurry and let the stew simmer, stirring occasionally, until it reaches your desired consistency. Before serving, fish out the lemongrass, star anise, and cinnamon stick to leave behind only that perfect, flavorful broth ready to be ladled.
How to Serve Bò Kho: Spicy Vietnamese Beef Stew with Noodles Recipe
Garnishes
Garnishing Bò Kho is where your personal touch shines—the fresh Thai basil or cilantro brings a bright herbal note that cuts through the rich broth, while a squeeze of lime juice injects vibrant acidity that wakes up the palate beautifully. These simple yet indispensable garnishes elevate the dish from comforting to unforgettable.
Side Dishes
Traditionally, Bò Kho is served alongside silky rice noodles or crisp, crusty French bread, perfect for soaking up every flavorful drop of stew. If you want a more filling meal, jasmine rice is a fantastic alternative, offering a fragrant and fluffy backdrop that pairs effortlessly with the spicy, savory beef.
Creative Ways to Present
Beyond the classic presentation, try serving Bò Kho in a rustic bread bowl for a fun, interactive experience that’s perfect for casual gatherings. You can also turn the stew into a noodle soup by adding extra broth and rice noodles if you’re craving something a bit lighter but still packed with flavor. Whichever way you choose, the stew’s bold flavors always shine.
Make Ahead and Storage
Storing Leftovers
Bò Kho actually improves with time, so don’t worry if you have leftovers. Store any extra stew in an airtight container in the refrigerator, and it will keep beautifully for 3 to 4 days, the flavors deepening and melding for an even richer experience the next day.
Freezing
If you want to keep the stew longer, it freezes wonderfully. Transfer cooled stew into freezer-safe containers or heavy-duty bags, leaving some space for expansion. Frozen Bò Kho will maintain its quality for up to 3 months, making it a convenient option for busy days when you crave hearty comfort food.
Reheating
Gently reheat leftovers on the stovetop over low heat to preserve the texture of the beef and avoid breaking down the broth too much. Add a splash of beef broth or water if it thickens too much. Avoid microwaving if possible, as it can unevenly heat and toughen the meat.
FAQs
Can I use a different cut of beef for Bò Kho?
Absolutely! While beef chuck is ideal for its tenderness after slow cooking, brisket or even short ribs can be delicious substitutes, each adding their unique richness to the stew.
Is Bò Kho always spicy?
Traditionally, it carries a warm, mild heat from chili flakes, but you can easily adjust the spice level to suit your taste by increasing or reducing the chili.
Can I make Bò Kho in a slow cooker?
Yes! After searing the beef and sautéing the aromatics on the stovetop, transfer everything to a slow cooker for 6 to 8 hours on low. It’s a fantastic, hands-off way to develop deep flavors.
What are good alternatives to rice noodles?
Besides rice noodles, crusty French bread is classic for dipping, and jasmine rice or even steamed buns can serve as delicious bases to enjoy the stew.
Can I prepare Bò Kho ahead of time?
Definitely! It tastes even better the next day when the spices have had time to meld fully. It’s perfect for meal prep or entertaining guests with minimal day-of effort.
Final Thoughts
There’s something truly special about gathering around a bowl of Bò Kho: Spicy Vietnamese Beef Stew with Noodles Recipe—it’s more than a meal; it’s an invitation to slow down and savor bold, comforting flavors crafted with care. Whether you’re cooking for family, friends, or simply yourself, I encourage you to try this stew that brings warmth, spice, and a little taste of Vietnam right into your kitchen. Once you experience its rich aroma and tender beef, I promise it will become a beloved staple you’ll return to again and again.
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Bò Kho: Spicy Vietnamese Beef Stew with Noodles Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Description
Bò Kho is a rich and aromatic Vietnamese beef stew made with tender chunks of beef simmered in a fragrant broth of lemongrass, star anise, and warm spices. Infused with chili, garlic, and fish sauce, this spicy stew is traditionally served with rice noodles, crusty bread, or jasmine rice, making it a comforting and deeply flavorful dish perfect for any season.
Ingredients
Beef and Broth
- 2 pounds beef chuck (cut into 1½-inch cubes)
- 4 cups beef broth
- 2 stalks lemongrass (cut into 3-inch pieces, bruised)
- 2 whole star anise
- 1 cinnamon stick
Spices and Seasonings
- 1 tablespoon ginger (minced)
- 4 cloves garlic (minced)
- 1 tablespoon tomato paste
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 ½ teaspoons five-spice powder
- 1 teaspoon paprika
- 1 teaspoon chili flakes (adjust to taste)
Vegetables & Garnishes
- 1 medium onion (chopped)
- 2 carrots (peeled and cut into thick rounds)
- Fresh Thai basil or cilantro (for garnish)
- Lime wedges (for serving)
Other
- 3 tablespoons vegetable oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Cooked rice noodles or crusty French bread (for serving)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove the browned beef and set aside.
- Sauté Aromatics: Reduce the heat to medium. In the same pot, sauté the chopped onion, minced garlic, minced ginger, and bruised lemongrass for 2–3 minutes until fragrant, allowing the aromatics to release their flavors.
- Add Tomato Paste: Stir in the tomato paste and cook for another minute to deepen its flavor and blend it with the aromatics.
- Combine Seasonings and Beef: Return the seared beef to the pot. Add fish sauce, soy sauce, sugar, five-spice powder, paprika, chili flakes, star anise, and the cinnamon stick, mixing well to coat the beef evenly with the seasonings.
- Simmer the Stew: Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1½ to 2 hours, or until the beef is tender and fork-ready.
- Add Carrots: About 30 minutes before the stew finishes cooking, add the peeled and thickly sliced carrots so they soften but retain some texture.
- Thicken (Optional): If a thicker stew is desired, stir in the cornstarch slurry made from mixing cornstarch with water, and simmer until the stew reaches your preferred consistency.
- Remove Whole Spices: Take out the lemongrass stalks, star anise, and cinnamon stick before serving to avoid any overpowering bites.
- Serve and Garnish: Ladle the spicy beef stew over cooked rice noodles or serve alongside warm crusty French bread. Garnish with fresh Thai basil or cilantro leaves and lime wedges for an added burst of freshness and acidity.
Notes
- Marinate the beef with fish sauce, sugar, and five-spice powder for a few hours before cooking to deepen the flavor profile.
- Adjust chili flakes according to your preferred spice level; reduce for a milder stew.
- This stew tastes even better the next day as the flavors meld and intensify.
