Bo Kho: Spicy Vietnamese Beef Stew with Noodles

• servings: 4 servings
• active time: 30 minutes
• total time: 2 hours 10 minutes

Ingredients

2 pounds Boneless beef chuck or brisket (Cut into chunks)

5 cloves Garlic (Minced)

1 tablespoon Ginger (Fresh, minced)

2 tablespoons Fish sauce

1 teaspoon Five-spice powder

1 tablespoon Brown sugar

2 tablespoons Oil (Neutral, like canola)

1 stalk Lemongrass (Beaten and discarded before serving)

1 medium Onion (Sliced)

2 tablespoons Tomato paste

4 cups Water (Low-sodium recommended)

1 cup Coconut water (Optional)

2 pieces Star anise

1 teaspoon Ground black pepper (Freshly ground preferred)

1 teaspoon Chili powder (Adjust to taste)

1 teaspoon Ground annatto (Optional)

1 teaspoon Paprika (Smoked for extra depth)

2 medium Carrots (Cut diagonally)

1 teaspoon Salt (Adjust to taste)

2 tablespoons Soy sauce (Tamari for gluten-free)

1 tablespoon Chili oil (Adjust to taste)

8 ounces Wide rice noodles or egg noodles (Substitute with gluten-free noodles if desired)

1 cup Fresh cilantro leaves

1 cup Thai basil leaves

1 small Raw onion (Thinly sliced)

2 pieces Lime wedges

Directions

Steps

Marinate the beef with garlic, ginger, fish sauce, five-spice powder, and brown sugar for 30 minutes.

Heat oil in a large pot and add lemongrass stalks, infusing the oil for about 1 minute.

Sauté minced lemongrass and garlic for 2 minutes, until fragrant.

Add sliced onion and cook until it's translucent, about 3-4 minutes.

Brown the marinated beef on all sides for about 5-7 minutes, then add tomato paste and cook uncovered for another 5 minutes.

Combine water, coconut water, star anise, black pepper, chili powder, annatto, and paprika. Bring to a boil.

Simmer by reducing heat, cover, and cook for 1 hour.

Mix in carrots, salt, soy sauce, and chili oil, and continue to simmer for another 40 minutes.

Remove lemongrass stalks and star anise before serving.

Cook noodles according to package instructions, then transfer to bowls.

Ladle the stew over the noodles and garnish with fresh cilantro, Thai basil, and raw onion. Serve with lime wedges.

Nutrition

• Serving Size: 1 bowl
• Calories: 500 kcal
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Cholesterol: 70 mg
• Sodium: 1000 mg
• Total Carbohydrate: 60 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 25 g