Bò kho is Vietnam's take on beef stew, but with way more personality. "Bò" means beef and "kho" means braise or stew. This dish brings together tender beef, carrots, onions, (and sometimes potatoes) in a broth layered with lemongrass and aromatic Asian spices like star anise, cinnamon, and bay leaves, with annatto oil adding its warm golden hue. People often enjoy bò kho in different ways, with bread for dipping, with egg noodles, or Hủ Tiếu Bò Kho, where rice noodles soak up all that flavor. It's a classic you'll find across Vietnam, often enjoyed for breakfast, lunch, or dinner. . 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.
Buy me a coffee
