Bò Kho Recipe Vietnamese Beef Stew Hungry Huy

BO KHO: SPICY VIETNAMESE BEEF STEW WITH NOODLES

Bo Kho: Spicy Vietnamese Beef Stew with Noodles image

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

Provided by Kaitlin

Categories Beef

Time 3h

Number Of Ingredients 28

Ingredients

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
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

Steps:

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 Facts : Calories 615 kcal, Carbohydrate 65 g, Protein 30 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 88 mg, Sodium 946 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

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