Hủ Tiếu Bò Kho/Phở Bò Kho (Vietnamese beef stew with noodles) is a hearty breakfast dish from Southern Vietnam. This flavorful stew also pairs perfectly with a Bánh Mì baguette.
In this post, I’ll guide you through cooking Bò Kho using both Instant Pot and stovetop methods.
What is Bò Kho?
Bò Kho (Vietnamese beef stew) is a rich and hearty soup, featuring succulent beef shank, carrots, and onions, all floating in a fragrant broth infused with mild citrus hints of lemongrass.
Originating from South Vietnam, this beloved soup may have been influenced by the Chinese immigrant community during the 1950s.
By infusing Chinese spices with local ingredients such as lemongrass and coconut water, the Vietnamese people have created a flavorsome and comforting soup which could brighten up even the dreariest of days.
Bò Kho can be paired with Hủ Tiếu noodles (cọng hủ tiếu) or Phở noodles (bánh phở) to create Hủ Tiếu Bò Kho or Phở Bò Kho. Meanwhile, many people love enjoying it with a Vietnamese baguette, turning it into Bánh Mì Bò Kho.
Related Recipes | Some popular Chinese-Vietnamese dishes
(Saigon White Coffee)
(Fried Rice Cakes with Eggs)
(Vietnamese-style Hainanese Chicken Rice)
Bò Kho in the Northern Vietnam differs significantly. Northern Bò Kho refers to a caramelized braised beef served with steamed white rice.
Actually the northern counterpart to Bò Kho is Bò Sốt Vang (Vietnamese red-wine beef stew), a French-Vietnamese fusion dish.
If you enjoy hearty beef noodle soups like Hủ Tiếu Bò Kho or Phở Bò, you’ll absolutely adore dishes like Phở Bò Sốt Vang and Bún Bò Huế!
Ingredients
The Ideal Beef Cuts ?
When preparing Bò Kho or any beef stews, I recommend to use the beef cuts that contain a generous amount of connective tissues since they could become tender and juicy when cooked for a longer period of time.
- Opt for beef shank, beef chuck, beef brisket, oxtail, and bone-in short ribs.
- Lean cuts like tenderloin or short loin are not suitable for this dish.
- It is best to include some beef bones, as they help enhance the flavor of the broth.
Other Ingredients
Lemongrass (the more the better): a popular herb in Vietnamese cuisine. It is used abundantly in stir-fries, as well as BBQ dishes, and stews, such as Vietnamese chicken curry, lemongrass pork chops, and lemongrass chicken.
Spices: Bò Kho seasoning (or Vietnamese five-spice powder and Vietnamese curry powder).
Garlic, shallots, ginger.
Chicken powder, salt, fish sauce.
Rock sugar (or granulated sugar)
Vegetables: Carrots and onions (NO potatoes in traditional Bò Kho)
Herbs: Thai basil, sawtooth coriander and bean sprouts.
Accompaniments: Hủ Tiếu Noodles (tapioca noodles), Phở Noodles (flat rice noodles), Egg Noodles, or Baguette
Optional Ingredients
Ketchup (or tomato paste)
Coloring: annatto oil or paprika powder.
Coconut water: the secret tip to make an authentic Bò Kho in Vietnam.
Cinnamon, star anise: also popular in Vietnamese cuisine, commonly found in the spices for Phở.
Vietnamese salt & pepper dipping sauce (Muối Tiêu Chanh): A popular dipping sauce served alongside Bò Kho in Vietnam.
More Asian Instant Pot Recipes
(Hanoi-style)
(Vietnamese savory sticky rice)
Hủ Tiếu Bò Kho/Phở Bò Kho (Vietnamese Beef Stew Noodles)
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.
