Hủ Tiếu Bò Kho/Phở Bò Kho – Vietnamese beef stew with noodles – is a hearty, soul-warming breakfast from Southern Vietnam. And honestly, this fragrant, spiced stew is just as good when you mop it up with a crispy bánh mì baguette.
In this post, I’ll walk you through how to make Bò Kho step by step, with both Instant Pot and stovetop options.
What is Bò Kho?
Bò Kho, or Vietnamese beef stew, is comfort food at its finest – chunks of melt-in-your-mouth beef shank, carrots, and onions all swimming in a broth that’s rich, aromatic, and kissed with the zesty fragrance of lemongrass.
This beloved stew was born in Southern Vietnam, likely influenced by the Chinese community in the 1950s. But over time, locals gave it a distinct Vietnamese soul – think coconut water, lemongrass, and fragrant herbs – transforming it into the cozy, flavor-packed Bò Kho we know today.
You can enjoy it your way: with bouncy hủ tiếu noodles (Hủ Tiếu Bò Kho), silky phở noodles (Phở Bò Kho), or the ultimate treat – a warm, crusty Bánh Mì to soak up every drop of that rich broth.
Head up north, though, and Bò Kho takes on a whole new meaning. In Northern Vietnam, “Bò Kho” usually refers to caramelized braised beef, served simply with steamed white rice.
The true Northern counterpart to Southern Bò Kho is Bò Sốt Vang – a French-inspired beef stew with red wine, tomatoes, and aromatic spices, creating a deep, hearty flavor all its own.
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Ingredients
1
Choosing the Right Beef
For the perfect Bò Kho, pick cuts that have a good amount of connective tissue – these melt into tender, juicy bites after a slow simmer.
- Best cuts: Beef shank, chuck, brisket, oxtail, or bone-in short ribs.
- Avoid: Lean cuts like tenderloin or short loin – they just don’t work for this kind of stew.
- Beef bones: And don’t forget to toss in a few beef bones – they add incredible depth to the broth.
2
Key Ingredients
- Lemongrass (the more, the better): This fragrant herb is a star in Vietnamese cooking.
- Spices: Use Bò Kho seasoning, or mix up Vietnamese five-spice powder with a touch of curry powder.
- Aromatics: Garlic, shallots, and ginger.
- Seasonings: Chicken powder, salt, fish sauce.
- Sweetness: Rock sugar (or regular sugar).
- Veggies: Carrots and onions (and nope, no potatoes in traditional Bò Kho!).
- Herbs: Thai basil, sawtooth coriander, and fresh bean sprouts.
- Sides: Hủ tiếu noodles (tapioca), phở noodles (flat rice), egg noodles, or a crusty baguette.
3
Optional but Awesome
- Tomato boost: A little ketchup or tomato paste.
- Color pop: Annatto oil or paprika powder.
- Coconut water: My secret tip for that authentic Southern Vietnamese flavor.
- Warm spices: Cinnamon and star anise.
- Muối Tiêu Chanh: A simple salt, pepper, and lime dipping sauce often served with Bò Kho in Vietnam.
Helpful Tips
- Pick the right beef cuts: Go for beef shank, chuck, brisket, oxtail, or bone-in short ribs. The connective tissue melts during cooking, giving the stew its rich, silky body.
- Sear for flavor: A quick sear over high heat builds depth and adds a subtle smoky note to the broth.
- Smash the lemongrass: Lightly crush the stalks with the back of a knife to release all that citrusy goodness.
- Toast the spices: Warm star anise, cinnamon, or curry powder for a few seconds before adding them in – it wakes up their aroma.
- Use coconut water: A Southern Vietnamese trick for gentle sweetness and a rounder flavor.
- Keep the broth clear: If simmering on the stovetop, skim off foam or impurities as they rise.
- Add veggies later: Drop in carrots and onions during the last 20 minutes so they stay firm but tender.
- Don’t skip the herbs: Top your bowl with Thai basil, sawtooth coriander, and bean sprouts for a burst of freshness.
- Serve with lime and Muối Tiêu Chanh: This simple salt, pepper, and lime dip on the side is a total game-changer.
- Craving more Vietnamese beef noodle soups? Try Bún Bò Huế or Phở Bò Sốt Vang next!
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Hủ Tiếu Bò Kho/Phở Bò Kho (Vietnamese Beef Stew Noodles)
Bò Kho: Effortless, authentic, and bursting with flavor—Vietnamese beef stew featuring tender beef, carrots, and onions in a broth infused with lemongrass. Quick and easy with the Instant Pot or on the stovetop.
Equipment
- 1 6-quart Instant Pot (6-liter)
Ingredients
Marinating the beef
- 2.2 pound Beef shank (Beef chuck, beef brisket, oxtail) (1 kg)
- 1 tbsp minced garlic
- 1 tsp Vietnamese 5-spice powder (you can substitue all 5-spice powder and Vietnamese curry powder with 2 tsp Bò Kho Seasoning Powder)
- 1 tsp Vietnamese Curry Powder
- 1 tbsp chicken powder
- 2 tbsp fish sauce
- ½ tbsp salt
- 2 tbsp annatto oil (optional)
Aromatics, Vegetables, and Seasonings
- 5 stalks lemongrass
- 1 tbsp minced shallots (optional)
- 1 thumb-sized piece ginger
- 1 tbsp ketchup (optional)
- 2 small sticks cinnamon
- 1 pod star anise
- ½ large onion
- 2 medium-sized carrots
- 4 Cup coconut water (or water) (1 liter)
- Chicken Powder, Salt, Sugar (adjust to taste)
Serving:
- Hu Tieu Noodles (Pho Noodles, Baguette)
- Thai Basils
- Bean Sprouts
- Lime
- Sawtooth coriander (optional)
- Vietnamese lime pepper dipping sauce (muối tiêu chanh)
Instructions
Marinating the beef
- Dice the beef into 4cm (1½ inch) cubes.
- Heat 2 tablespoons of cooking oil in a small saucepan. Sauté garlic until it becomes fragrant. Add Bo Kho seasoning or a blend of five spice powder and Vietnamese curry powder. Stir-fry the seasonings with garlic until they release their aromatic flavors. This step is optional to enhance the taste of your Bo Kho.
- Allow the seasoned mixture to cool down slightly, then use it to marinate the beef along with chicken powder, fish sauce, salt, annatto oil, and paprika powder.
- Let the beef marinate for at least 30 minutes in the refrigerator, or for optimal flavor, marinate it overnight.
Preparing the vegetables
- Trim the lemongrass into 10cm (4 inches) sticks, keeping the leafy tops aside for later. Gently pound the meaty stalks with a mallet to unlock their fragrance and flavor.
- Thinly slice the ginger.
- Dice the carrots into 2.5cm (1 inch) chunks and thinly slice the onions.
Cooking with Instant Pot
- Press the "Saute" button on the Instant Pot and set it to high heat mode. Add 1 tbsp of cooking oil to the pot, then add star anise and cinnamon. Sauté until they become fragrant.
- Add ginger, minced shallots, and lemongrass, and continue sauteing until their delightful aromas are released.
- Add all the marinated beef to the pot, along with ketchup. Pan fry the beef until it achieves a desirable color and caramelization. If you have beef bones, you can add them at this stage. Pour in one liter of coconut water (or water) to the pot.
- To season the stew, add ½ tsp of chicken powder, 1 tsp of salt, and 1-2 tbsp of sugar (if you're not using coconut water).
- To reset the cooking program, press the "Cancel" button on the Instant Pot. Ensure the lid is securely locked, and then select the "Pressure Cook" setting at high pressure for a duration of 14 minutes. Allow the pressure to release naturally until the float valve drops.
- After unlocking the lid, you may notice that the beef is still slightly chewy. Remove the star anise and cinnamon from the pot, and if needed, skim off any excess fat or scum. Then, add the carrots to the pot.
- Reset the cooking program by pressing the "Cancel" button once more. Activate the "Saute" mode on high heat. Allow the stew to simmer until the beef and carrots have reached the desired level of tenderness (about 15 minutes). This method provides better control over the texture of the beef and vegetables.
- Add the sliced onions to the stew and cook for an additional 2-3 minutes. The cooked onions infuse the broth with sweetness and naturally thicken it (no need to use cornstarch slurry).
- Adjust the seasoning of the stew by adding salt, chicken powder, and annatto oil for color enhancement. If the soup tastes too salty, you can dilute it with a small amount of water.
- Prepare Hu Tieu noodles or Pho noodles by following the instructions on the package. Cook the noodles then drain and rinse with cold water.
- To serve, place a portion of Hu Tieu noodles in a bowl and generously ladle the flavorful beef stew over the noodles.
- Garnish with fresh Thai basil leaves and serve alongside lime wedges, mung bean sprouts, and sawtooth coriander. You also could enjoy Bo Kho with Vietnamese Baguette or toasted bread.
Cooking on Stovetop
- Stir-fry the marinated beef with aromatics and adding coconut water.
- Allow the stew to simmer on medium-low heat for 1-1.5 hour.
- Then, add the carrots and continue cooking for an additional 15 minutes.
- The rest of the steps are quite similar to the Instant Pot method.
Tried this recipe?Let us know how it was!
