Vietnamese Beef Stew with Rice Noodles / Pho Bo Kho

Bò Kho is one of my go-to dishes during the colder months, thanks to its rich, hearty flavors and its ability to warm you from the inside out. While traditional bo kho is typically served with a Vietnamese baguette, my recipe pairs it with the same noodles you would find in pho. The rice noodles soak up all the delicious, savory, and aromatic broth, making it a deeply satisfying and undeniably comforting meal. While I love indulging in pho bo kho in the winter, its bold flavors and wholesome appeal make it a perfect meal any time of year!

What is Bò Kho?

Bò Kho is a classic Vietnamese beef stew simmered with a beautiful blend of spices, including star anise, cinnamon, and lemongrass. The beef is braised until it’s melt-in-your-mouth tender, making each bite rich and flavorful. Traditionally, Bò Kho is served with bánh mì, the famous Vietnamese baguette, but it can also be enjoyed with noodles or steamed rice. This dish’s versatility and depth of flavor make it a staple in many Vietnamese homes.

Why I Love Pho Bo Kho

There’s something incredibly cozy about a bowl of slow-cooked beef stew. The rich broth, infused with fragrant spices, fills your home with a comforting warmth even before you take your first bite. For me, Bò Kho is a must-have during the colder months. It’s rich, hearty, and has a magical ability to warm you up from the inside out. However, the beauty of this dish is that it’s just as enjoyable year-round, whether for a casual weeknight dinner or a weekend family meal.

The noodles soak up the flavorful broth, turning each bowl into a deeply satisfying meal. It’s hearty yet light enough that you won’t feel weighed down—perfect for when you want something filling but still fresh.

Protips:

Find this specific Bo Kho Seasoning blend. My mom has used it my entire life, and it gives the bo kho its distinctive flavor. If you can’t find it, it’s essentially just a blend of paprika, star anise, garlic, chili, onion, ginger, and cloves.

Use a cheesecloth bag for your aromatics. To remove them easily, put all of your aromatics into a soup filter bag.

Adjust the liquid amount to your liking! I prefer my bo kho to be more soupy, but traditionally, this has more of a stew-like consistency. I use 5 quarts of water, but you could reduce that to 4 quarts, and even add a cornstarch slurry if you like yours thicker!