Name: Hủ tiếu bò kho
Prep time: 25 min
Cook time: 110 min
Total time: 165 min
Cuisine: Vietnam
Ingredients: 650 g boneless beef chuck, trimmed of hard excess fat and cut into 3 cm cubes; 15 g tender lemongrass, finely minced; 20 g shallot and 15 g garlic, finely chopped; 15 ml fish sauce; 10 g plain tomato paste; 8 g sweet (not smoked) paprika; 2 g Chinese five-spice powder; 1 g freshly ground black pepper; 15 ml annatto oil (dầu điều); 10 ml neutral high-heat oil; 45 g lemongrass stalks (2–3), bruised and tied in a loose knot; 1,200 ml unsalted low-sodium beef stock (ideally no more than 35 mg sodium per 100 ml); 400 ml water; 300 g ripe tomatoes, chopped; 450 g carrots, cut into 3 cm pieces; 5 g sugar; 3 g fine salt; 1 small cinnamon stick (5 g); 2 whole star anise (1.5 g); 300 g dried flat rice noodles, preferably plain rice-based; cook to the packet directions; 80 g mung bean sprouts, rinsed and drained; 15 g Thai basil leaves; 15 g cilantro, roughly torn; 20 g scallions, thinly sliced; 1 lime (about 45 g), cut into wedges; 8 g red chili, thinly sliced

Wide view of a bowl of red-brown bò kho broth with beef, carrots and rice noodles, beside plates of herbs, sprouts, lime and chili. — Hủ tiếu bò kho served with herbs, lime and chili at the table.

Yield 4 servings

Cook 1 hour 50 minutes

Passive 30 minutes

Total 2 hours 45 minutes

Calories per serving About 840 kcal

Ingredients ↓

Overview

Hủ tiếu bò kho

Hủ tiếu bò kho brings two familiar Saigon bowl components together: rice noodles and bò kho, a fragrant Vietnamese beef stew. The noodles may be flat or vermicelli-like, and cooks vary the spice blend, broth and garnishes. This version uses flat rice noodles and a moderately brothy stew with lemongrass, tomato, carrot and warm spices.

The recipe is a practical home interpretation, not a single definitive formula. Paprika and annatto oil lend color to this batch; fresh sprouts, basil, cilantro, scallions, lime and chili let each diner tune the bowl. Keep the beef at a gentle simmer so it softens without making the broth cloudy or reducing it too quickly.

Practical

Tips for successCut the beef into even 3 cm cubes so the pieces braise at a similar pace. Marinate it covered in the refrigerator; keep raw-beef utensils away from noodles and fresh garnishes. Brown the beef in batches. Crowding the pot steams it and limits browning. Keep the braise at a gentle simmer, then judge the beef by fork tenderness as well as time. Cook noodles just before serving and drain them well so they do not dilute the broth.

Ingredients

Beef stew

650 g boneless beef chuck, trimmed of hard excess fat and cut into 3 cm cubes
15 g tender lemongrass, finely minced; 20 g shallot and 15 g garlic, finely chopped
15 ml fish sauce; 10 g plain tomato paste; 8 g sweet (not smoked) paprika
2 g Chinese five-spice powder; 1 g freshly ground black pepper
15 ml annatto oil (dầu điều); 10 ml neutral high-heat oil
45 g lemongrass stalks (2–3), bruised and tied in a loose knot
1,200 ml unsalted low-sodium beef stock (ideally no more than 35 mg sodium per 100 ml); 400 ml water
300 g ripe tomatoes, chopped; 450 g carrots, cut into 3 cm pieces
5 g sugar; 3 g fine salt; 1 small cinnamon stick (5 g); 2 whole star anise (1.5 g)

Noodles and garnish

300 g dried flat rice noodles, preferably plain rice-based; cook to the packet directions
80 g mung bean sprouts, rinsed and drained
15 g Thai basil leaves; 15 g cilantro, roughly torn; 20 g scallions, thinly sliced
1 lime (about 45 g), cut into wedges; 8 g red chili, thinly sliced

Method

Marinate the beef. Mix the minced lemongrass, shallot, garlic, fish sauce, tomato paste, paprika, five-spice, pepper and annatto oil. Turn the beef in the mixture. Cover and refrigerate for 30 minutes.
Brown. Heat neutral oil in the heavy pot over medium-high heat. Lift the beef from the marinade, keeping all marinade. Brown the beef in uncrowded batches for about 6–8 minutes total, then return it and the marinade to the pot.
Start the braise. Add bruised lemongrass, cinnamon, star anise, stock and water. Bring just to a boil, skim any foam, cover and reduce to a gentle simmer. Braise for 70 minutes, stirring once or twice.
Finish the stew. Add tomatoes, carrots, sugar and salt. Cover and simmer 25 minutes, until carrots are tender and beef yields easily to a fork. Add a little hot water only if needed to keep the stew moderately brothy. Remove the whole spices and lemongrass. Total cooking time is about 110 minutes.
Cook noodles. Near the end, hydrate and cook the noodles according to the packet until just tender; drain well. If soaking is required, do it during the refrigerated marinade time.
Serve. Divide noodles among four deep bowls. Ladle over beef, carrots and broth. Put sprouts, basil, cilantro, scallions, lime and chili on the table for each diner to add.
Store safely. Cool leftovers in shallow containers and refrigerate within 2 hours (within 1 hour above 32°C / 90°F). Keep at or below 4°C / 40°F, use within 3 days and reheat stew to 74°C / 165°F. Store noodles separately if possible.

Practical

Practical guidance

Make the stew a day ahead and chill it promptly; its flavor settles overnight. Reheat it to a simmer, then cook noodles fresh. For a practical swap, use another flat rice noodle of similar thickness; avoid wheat noodles if you need a rice-only option, and always check the packet. The stew should remain loose enough to ladle over the noodles.

Troubleshooting

The beef is still firm: Keep the pot covered at a gentle simmer and check every 10 minutes; chuck tenderness varies. The broth reduced too far: Stir in hot water a little at a time, then taste before adding salt. The noodles clump: Rinse and drain them according to the packet, and portion them just before ladling the hot stew.

Frequently asked questions

Can I use another rice noodle? Yes. Choose a plain rice noodle with a similar width and follow its soaking and cooking directions. Can the stew be made ahead? Yes. Chill it promptly, refrigerate it, and reheat to a simmer before serving with freshly cooked noodles.

Nutrition per serving (estimate)

Serving sizeOne quarter of the batch, including noodles, stew and listed garnishes
Calories840 kcal
Carbohydrate86 g
Protein40 g
Fat36 g
Fibre6 g
Sodium1,050 mg

Allergens and food safety

Fish sauce contains fish. Check the fish sauce, stock, five-spice and noodle labels for declared allergens and cross-contact; some brands contain wheat or soy. No dairy, egg, peanut, tree nut, sesame or shellfish ingredient is intentionally added. Keep raw beef and its utensils separate from noodles and fresh herbs, and wash hands and surfaces after handling it. Refrigerate the marinade with the beef. The long braise should take the beef well past the 63°C / 145°F minimum used for whole beef cuts; cook until steaming hot and fork-tender. Chill leftovers within the stated time and reheat the stew to 74°C / 165°F.

To finish

Serve the beef and carrots over hot, well-drained rice noodles with broth.
Put herbs, sprouts, lime and chili beside the bowls so each person can finish theirs.

Hủ tiếu bò kho

Practical

Ingredients

Beef stew

Noodles and garnish

Method

Practical

Practical guidance

Troubleshooting

Frequently asked questions

Nutrition per serving (estimate)

Allergens and food safety

To finish

Vietnamese National Dishes

Nậm pịa

Miến lươn

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