Vietnamese · Dinner
Braised Beef Stew Noodle Bowl
Vietnamese braised beef stew (bo kho) simmers beef chuck with lemongrass, star anise, and tomato broth until fork-tender, then ladles over rice noodles with scallion, cilantro, and lime. The broth is warmly spiced, faintly sweet from carrot and tomato, and finished with bright citrus.
$5
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
512Calories
38.2gProtein
18.9gFat
48.6gCarbs
10.2gSugar
4.1gFiber
1580mgSodium
110mgChol
6.8gSat Fat
980mgPotassium
90mgCalcium
5.8mgIron
2.9mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
all-time-classics
Instructions
1
Prep
Cut beef chuck into 1.5-inch chunks and pat dry; smash and cut lemongrass into 2-inch pieces; slice onion and carrot.
2
Sear
Heat oil in a heavy pot over medium-high; brown beef chunks 4 minutes per side until deeply browned, working in batches.
3
Braise
Add garlic, onion, star anise, cinnamon, tomato paste, crushed tomato, lemongrass, carrot, beef stock, fish sauce, sugar, salt, and chili powder; simmer covered on low for 80 minutes until beef shreds easily.
4
Reduce
Uncover and simmer over medium-low for 10 minutes until broth thickens and coats the back of a spoon.
5
Plate
Place cooked rice noodles in a bowl, ladle beef and broth over top, scatter scallion and cilantro, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef chuck
- 22 stalk lemongrass
- 44 star anise pods
- 11 cinnamon stick
- 4 cloves4 cloves garlic
- 11 onion
- 2 tbsp2 tbsp tomato paste
- 2/3 cup160g canned crushed tomato
- 11 medium carrot
- 1 1/2 cup360ml beef stock
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp chili powder
- 2 tsp2 tsp vegetable oil
- 5.2 oz150g rice noodles, cooked
- 2 tbsp2 tbsp scallion
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
