Name: Bò Kho: Spicy Vietnamese Beef Stew with Noodles Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Vietnamese
Ingredients: 2 tablespoons vegetable oil; 2 pounds beef chuck (cut into 1.5-inch cubes); 1 large onion (chopped); 4 garlic cloves (minced); 1 stalk lemongrass (bruised and cut into 3-inch pieces); 1 tablespoon grated ginger; 1 tablespoon five-spice powder; 1 teaspoon ground black pepper; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 2 tablespoons tomato paste; 1 teaspoon sugar; 4 cups beef broth; 2 cups water; 3 star anise pods; 2 carrots (peeled and cut into chunks); 1 cinnamon stick; 1 bay leaf; 1 pound rice noodles (cooked); Thai basil, cilantro, lime wedges, and sliced jalapeños for garnish

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If you’re craving a soul-warming meal that hits every note from sweet and savory to tangy and spicy, Bò Kho: Spicy Vietnamese Beef Stew with Noodles is your answer. This aromatic Vietnamese classic brings together meltingly tender beef, fragrant lemongrass, and bold spices in a rich, glossy broth, all ladled over slippery rice noodles and finished with bright, herbal garnishes. Every spoonful promises comfort and complexity—the perfect dish to wow your taste buds or impress a table of friends.

Bò Kho: Spicy Vietnamese Beef Stew with Noodles Recipe - Recipe Image

Ingredients You’ll Need

The secret behind Bò Kho: Spicy Vietnamese Beef Stew with Noodles is a handful of thoughtful ingredients—and every single one plays a key role! Don’t be intimidated by the list; most items are pantry staples or easily found, and each adds its own magic to the color, aroma, and depth of the stew.

Vegetable oil: A neutral base for searing, ensuring the beef browns without competing flavors.
Beef chuck: Perfectly marbled, this cut becomes meltingly tender after a long simmer.
Onion: Softens and sweetens, creating a beautiful backbone for the stew’s flavor.
Garlic: Adds a punch of savory depth—don’t skimp!
Lemongrass: Bruised and chopped, this infuses citrusy brightness unique to Vietnamese stews.
Ginger: Just the right amount of warmth and zing.
Five-spice powder: The signature pantry blend that dances through every bite.
Black pepper: For subtle heat and background spice.
Fish sauce: A touch of umami that fortifies the broth without making it “fishy.”
Soy sauce: Adds rich color and a smooth layer of savory goodness.
Tomato paste: Brings tang and a vibrant ruby hue to the stew.
Sugar: Balances the spices and rounds out any sharp edges.
Beef broth: The foundation for a full-bodied, luscious soup.
Water: Ensures the perfect stew consistency, not too thick or thin.
Star anise pods: These sweet, licorice-scented stars lift the broth to another level.
Carrots: Their sweetness and cheerful color make every bite delightful.
Cinnamon stick: Offers complex, woody warmth in every spoonful.
Bay leaf: A silent but essential supporter of the overall depth.
Rice noodles: Slippery, chewy, and the ideal match for soaking up all that stew.
Thai basil, cilantro, lime wedges, sliced jalapeños: Optional, but highly recommended for lively garnishes that brighten each serving.

How to Make Bò Kho: Spicy Vietnamese Beef Stew with Noodles

Step 1: Sear the Beef

Begin by heating vegetable oil in a large heavy-bottomed pot over medium-high heat. Working in batches, add your beef chunks and sear them until they are gorgeously golden on all sides—don’t rush this step! Letting the beef caramelize not only locks in juices but also lays the flavor foundation for the entire Bò Kho: Spicy Vietnamese Beef Stew with Noodles.

Step 2: Soften the Onion and Build the Aromatics

Remove the browned beef and set it aside. In the same pot, toss in the chopped onion and cook it for about 5 minutes until it goes soft and translucent. Now, swirl in your minced garlic, lemongrass, and ginger, letting everything sizzle for a minute or two until the fragrance has you absolutely swooning.

Step 3: Add the Spices and Sauces

It’s time to deepen the flavors! Stir in the five-spice powder, black pepper, fish sauce, soy sauce, tomato paste, and sugar, making sure everything gets well acquainted. This robust blend brings that signature Bò Kho taste—the very one that makes this Vietnamese beef stew with noodles unforgettable.

Step 4: Simmer with Broth and Spices

Return the seared beef (and any precious juices!) to the pot. Pour in your beef broth and water, then add the star anise, cinnamon stick, and bay leaf. Crank up the heat and bring it all gently to a boil. Once bubbling, drop the heat to low, cover, and let this beauty simmer away for 1.5 to 2 hours—until the beef is fork-tender and your kitchen smells like magic.

Step 5: Finish with Carrots

During the final 30 minutes, add the carrots so they absorb all that spicy, savory broth but still hold their shape. At the end, fish out the lemongrass, cinnamon stick, star anise, and bay leaf—trust me, your stew is now infused to perfection!

Step 6: Serve Over Noodles and Garnish

Spoon the steaming beef and broth over big bowls of cooked rice noodles. Pile on fresh Thai basil, cilantro, lime wedges, and sliced jalapeños—the vibrant toppers that make Bò Kho: Spicy Vietnamese Beef Stew with Noodles shine with color and extra flavor.

How to Serve Bò Kho: Spicy Vietnamese Beef Stew with Noodles

Garnishes

A bowl of Bò Kho: Spicy Vietnamese Beef Stew with Noodles is truly a canvas for garnishes! Top each serving with sprigs of Thai basil and cilantro, a squeeze of lime for tang, and a few slices of jalapeño for heat. The blend of fresh, zippy herbs and citrus brings essential brightness to the rich, spicy broth.

Side Dishes

While a steaming bowl of noodles is classic, you can serve your stew alongside a warm, crusty Vietnamese baguette for dipping. Lightly pickled vegetables like daikon and carrot add a crunchy, palate-cleansing contrast to each hearty bite of the stew.

Creative Ways to Present

For a show-stopping dinner, try serving Bò Kho: Spicy Vietnamese Beef Stew with Noodles family style, letting everyone build their own bowls with their favorite herbs. Or, ladle mini portions into small bowls for an unexpected party appetizer with a Vietnamese twist!

Make Ahead and Storage

Storing Leftovers

Leftover Bò Kho: Spicy Vietnamese Beef Stew with Noodles stores incredibly well—just cool any remaining stew before pouring it into an airtight container. Keep the noodles separate to prevent them from getting soggy, then refrigerate for up to four days.

Freezing

If you’d like to freeze leftovers, portion only the stew (without noodles or fresh garnishes) into freezer-safe containers. The rich broth and beef stay perfectly delicious for up to three months; simply defrost overnight in the fridge when you’re ready to enjoy.

Reheating

To reheat, gently warm the stew on the stovetop over low heat, adding a splash of water or broth if it’s too thick. Cook noodles fresh or warm them separately, then assemble just before serving for that just-made taste and texture.

FAQs

Can I use a different cut of beef?

Absolutely! While beef chuck is traditional for its rich marbling, other cuts like brisket or even shank can add wonderful texture. Just be sure to choose a cut that benefits from slow simmering.

Is Bò Kho: Spicy Vietnamese Beef Stew with Noodles very spicy?

The stew has a gentle heat from black pepper and jalapeños, but you can easily dial spice up or down by adding (or omitting) chili peppers or serving extra chili oil on the side.

What if I can’t find lemongrass?

If lemongrass is elusive, substitute with a strip of lemon zest for some brightness or look for lemongrass paste at your local Asian market or in the international aisle.

Can I make this recipe gluten-free?

Yes! Just make sure you use a gluten-free soy sauce or tamari, and double-check that your fish sauce is gluten-free. Rice noodles are naturally gluten-free, making this an easy adjustment.

Why is my stew broth not thick?

Bò Kho: Spicy Vietnamese Beef Stew with Noodles is meant to have a brothy, soup-like consistency rather than a very thick gravy. If you want it thicker, simmer uncovered a bit longer to reduce, or mash a few pieces of carrot into the broth for extra body.

Final Thoughts

There’s magic in a steaming bowl of Bò Kho: Spicy Vietnamese Beef Stew with Noodles—the kind that brings people together and turns simple moments into celebrations. I hope you dive in, experiment with the garnishes, and discover just why this stew deserves a regular spot in your comfort food rotation!

Bò Kho: Spicy Vietnamese Beef Stew with Noodles Recipe

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4.5 from 4 reviews

Author: admin
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Bò Kho is a flavorful and spicy Vietnamese beef stew that is traditionally served with noodles. This hearty dish is infused with aromatic spices and herbs, creating a comforting and satisfying meal.

Ingredients

Scale

For the Beef Stew:

2 tablespoons vegetable oil
2 pounds beef chuck (cut into 1.5-inch cubes)
1 large onion (chopped)
4 garlic cloves (minced)
1 stalk lemongrass (bruised and cut into 3-inch pieces)
1 tablespoon grated ginger
1 tablespoon five-spice powder
1 teaspoon ground black pepper
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons tomato paste
1 teaspoon sugar
4 cups beef broth
2 cups water
3 star anise pods
2 carrots (peeled and cut into chunks)
1 cinnamon stick
1 bay leaf

For Serving:

1 pound rice noodles (cooked)
Thai basil, cilantro, lime wedges, and sliced jalapeños for garnish

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Instructions

Heat vegetable oil in a large pot over medium-high heat. Sear the beef cubes until browned, then set aside.
Cook the onion until softened. Add garlic, lemongrass, and ginger.
Stir in five-spice powder, black pepper, fish sauce, soy sauce, tomato paste, and sugar.
Return the beef to the pot, add broth, water, star anise, cinnamon, and bay leaf.
Simmer covered for 1.5 to 2 hours, adding carrots in the last 30 minutes.
Discard lemongrass, cinnamon, star anise, and bay leaf. Serve over rice noodles with garnishes.