Hu Tieu Bo Kho
Fragrant Vietnamese beef stew with tender chunks braised in star anise and caramel, served over chewy tapioca noodles. Rich, aromatic, and deeply satisfying.
- Total time
- 75 min
- Servings
- 2
- Calories
- 645
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Pat beef dry with paper towels.
Step 2
Peel and quarter onion. Mince garlic. Slice ginger into 3–4 pieces.
Step 3
Heat 2 tbsp oil in a heavy pot over medium-high heat.
Step 4
Working in batches, brown beef on all sides. Transfer to a plate.
Step 5
Add garlic and ginger to the pot. Stir constantly for 30 seconds.
Step 6
Sprinkle sugar over the bottom. Let it caramelize for 2 minutes.
Step 7
Add onion and stir to coat. Cook for 1 minute.
Step 8
Pour in fish sauce. Scrape up browned bits from the bottom.
Step 9
Add beef broth, star anise, and cinnamon stick.
Step 10
Return beef to the pot. Bring to a simmer.
Step 11
Reduce heat to low. Cover and simmer for 45 minutes.
Step 12
Taste broth. Add salt and pepper as needed.
Step 13
Bring a separate pot of water to a boil. Salt generously.
Step 14
Add noodles. Cook per package directions, usually 4–5 minutes.
Step 15
Drain noodles. Divide between two bowls.
Step 16
Ladle beef stew over noodles. Top with cinnamon and star anise.
Tools you’ll need
- Heavy-bottomed pot with lid (5–6 quart)
- Separate medium pot for noodles
- Paper towels
- Chef's knife and cutting board
- Wooden spoon or spatula
- Measuring spoons and cups
- Two serving bowls
- Tongs or slotted spoon
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