Description
This Spicy Vietnamese Beef Stew with Noodles, inspired by the classic Bo Kho, features tender beef stewed with aromatic lemongrass, star anise, and cinnamon, simmered slowly to develop rich, layered flavors. Served over delicate rice noodles and garnished with fresh herbs, chili, and lime, this comforting dish balances spicy, savory, and tangy notes for an authentic Vietnamese experience.
Ingredients
Scale
Beef Stew
- 2 pounds beef chuck, cut into 1½-inch cubes
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, sliced
- 2 stalks lemongrass, cut into 3-inch pieces, 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)
- 4 cups beef broth
- 2 cups water
- 3 carrots, cut into chunks
Noodle and Garnishes
- 1 pound rice noodles (banh pho or similar)
- Fresh Thai basil
- Cilantro
- Lime wedges
- Sliced red chili
- Bean sprouts
Instructions
- Sear the Beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, without crowding, and sear until browned on all sides. Remove the browned beef and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion, minced garlic, sliced ginger, smashed lemongrass, star anise pods, and cinnamon stick. Sauté for 2–3 minutes until the mixture becomes fragrant, stirring frequently.
- Add Seasonings: Stir in the tomato paste, fish sauce, soy sauce, sugar, and chili garlic sauce to the aromatics. Mix well to combine and coat the ingredients evenly.
- Simmer the Stew: Return the seared beef to the pot, then pour in the beef broth and water. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 1½ to 2 hours, until the beef is tender.
- Add Carrots: About 30 minutes before the stew is done, add the carrot chunks to the pot. Continue to simmer until the carrots are tender and the flavors meld together.
- Cook Rice Noodles: While the stew simmers, prepare the rice noodles according to the package instructions. Once cooked, drain and set aside.
- Finish and Serve: When the beef is tender, remove the lemongrass pieces, star anise pods, and cinnamon stick from the stew. Serve the hot beef stew over bowls of prepared rice noodles. Garnish generously with fresh Thai basil, cilantro, sliced red chili, lime wedges, and bean sprouts according to taste.
Notes
- This dish is inspired by the traditional Vietnamese Bo Kho stew known for its rich spices and fragrant herbs.
- For deeper flavors, marinate the beef with fish sauce, garlic, and lemongrass for 1 hour before cooking.
- You can substitute rice noodles with crusty bread if preferred.
