Description
This Spicy Vietnamese Beef Stew with Noodles, inspired by traditional Bo Kho, features tender beef chuck simmered with aromatic lemongrass, star anise, and cinnamon, served over delicate rice noodles and garnished with fresh herbs and lime for a fragrant and satisfying meal.
Ingredients
Scale
Beef and Marinade
- 2 pounds beef chuck, cut into 1½-inch cubes
- 1 tablespoon vegetable oil
Aromatics & Seasonings
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, sliced
- 2 stalks lemongrass, cut into 3-inch pieces and smashed
- 2 star anise pods
- 1 cinnamon stick
- 1 tablespoon tomato paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon chili garlic sauce (or more to taste)
Liquids
- 4 cups beef broth
- 2 cups water
Vegetables & Noodles
- 3 carrots, cut into chunks
- 1 pound rice noodles (banh pho or similar)
Garnishes
- Fresh Thai basil
- Cilantro
- Lime wedges
- Sliced red chili
- Bean sprouts
Instructions
- Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches and sear until browned on all sides. Remove the seared beef and set aside to retain the fond and flavor on the pot bottom.
- Sauté Aromatics: Using the same pot, add the chopped onion, minced garlic, sliced ginger, smashed lemongrass, star anise pods, and cinnamon stick. Sauté for 2 to 3 minutes until fragrant to build the stew’s aromatic base.
- Add Seasonings: Stir in tomato paste, fish sauce, soy sauce, sugar, and chili garlic sauce, evenly coating the aromatics to enrich the stew’s flavor profile.
- Simmer the Stew: Return the seared beef to the pot, then pour in the beef broth and water. 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 becomes tender and flavorful.
- Add Carrots: Thirty minutes before the stew finishes cooking, add the carrot chunks to the pot so they soften but maintain a slight bite.
- Cook the Noodles: While the stew simmers, prepare the rice noodles according to package instructions. Drain and set aside to serve with the stew.
- Prepare to Serve: Once the stew is done, carefully remove the lemongrass stalks, star anise, and cinnamon stick to avoid any bitter bites.
- Assemble the Dish: Serve the hot beef stew ladled over bowls of cooked rice noodles. Garnish each bowl with fresh Thai basil, cilantro, sliced red chili, lime wedges, and crunchy bean sprouts to add freshness and texture.
Notes
- This dish is inspired by the traditional Vietnamese “Bo Kho” beef stew.
- For even deeper flavor, marinate the beef in fish sauce, garlic, and lemongrass for 1 hour before cooking.
- You can enjoy this stew over crusty bread as an alternative to noodles.
