Bò kho is Vietnam’s take on beef stew, but it comes with way more personality. Bò means beef and kho means braise or stew, and together they make a dish that’s rich, fragrant, and comforting. The stew is slow-cooked with beef, carrots, onions, and sometimes potatoes, all simmering in a broth layered with lemongrass and warm spices like star anise, cinnamon, and bay leaves...
There’s no single way to enjoy bò kho. Some dip it with a crusty baguette, others pair it with egg noodles, and then there’s Hủ Tiếu Bò Kho, rice noodles soaking up every drop of the broth. Across Vietnam, it’s a classic you’ll find in morning, noon, and night.
In this recipe, I’ll show you how to make a simple homemade version of Hủ Tiếu Bò Kho that's full of flavor and easy to cook in your own kitchen.
Tips & Notes
👩🍳 Choose the right beef cut: Brisket is the classic choice for Bò Kho, but adding beef shank or tendon give the stew extra richness and that melt-in-your-mouth texture.
👩🍳 Marinate for deeper flavor: Always let the beef sit in spices for at least 1 hours, or overnight if you can. This step helps the spices really soak in.
👩🍳 Coconut water vs. beef stock: Traditional Southern-style Bò Kho uses coconut water for a natural sweetness. If you don’t have it, beef stock with a touch of sugar makes a good substitute.
👩🍳 Timing the carrots: Add carrots during the last 30 minutes of cooking so they turn out tender and sweet without falling apart.
👩🍳 Potatoes or no potatoes (?): Some versions of Bò kho include potatoes alongside carrots. If you use them, add them in the last 30 mins of cooking so they stay tender but don't fall apart.
👩🍳 Adjust the spice level: If you want extra heat, add more chilli powder or fresh chillies to the broth. And if you prefer it mild, simply reduce the chilli powder. The stew will still be flavorful.
👩🍳 Tastes even better the next day: like many stews, Bò kho develops a richer, more balanced flavor after resting overnight. You can reheat gently and enjoy it with bánh mì (bread) or noodles.
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