Hủ tiếu bò kho (Rice noodle soup with beef stew)

HỦ TIẾU BÒ KHO means rice noodle soup with stewed beef. HỦ TIẾU is a RICE NOODLE. Sometimes, It is also a name of a noodle dish. BÒ KHO is a stewed beef. (In some recipes, it is called BRAISED BEEF). BÒ KHO can be served with HỦ TIẾU (called HỦ TIẾU BÒ KHO) or BÁNH MÌ (VIETNAMESE BAGUETTE), as a main dish for BREAKFAST, LUNCH, DINNER or any times.

In Vietnam, especially in SaiGon (Southern Vietnam), Hủ tiếu bò kho is very popular, it is sold in restaurants or along street on trolley as well.

In order to get the best HỦ TIẾU BÒ KHO, The meat should be chosen from shank and brisket of beef. BÒ KHO-spiced mix is also available in some Vietnamese market. You can use if you want to boost for more flavor.


Ingredients (for 8 to 10 serves):

For beef:

  • 1 kg beef shank (Vietnamese: bò bắp) or beef brisket (Vietnamese: Thịt nạm) or both, cut into cubes (2.5 cm x 2.5 cm).
  • 1 tbsp chopped garlic
  • 1 tbsp chopped shallot
  • 1 tsp five-spice powder (Substitute: 3 cloves, 2 star anise, 5 cm cinnamon stick)
  • 1 tbsp meat curry powder (optional)
  • 1 tbsp cooking oil

For soup:

  • 2 liters beef stock (or water)
  • 500 ml coconut water
  • 400 gr carrots, peeled, cut into chunks
  • 300 gr daikon (white radish), peeled, cut into chunks
  • 5 pcs lemongrass stalks, bruised
  • 1 tbsp cooking oil
  • 1 tbsp Annato seed oil (Dầu điều màu)
  • 100 gr tomato paste
  • 1/2 tbsp chopped garlic
  • 1 tbsp chopped shallot
  • 1 tbsp cornstarch (as thickener – optional)
  • Seasonings: Salt, pepper, Sugar, beef booster, Fish sauce

For serving:

  • 1 kg rice noodle (Rice sticks) (Vietnamese: Hủ tiếu khô)
  • Garnishing: Sliced chili, Vietnamese basil, Culantro, Sliced onion, Cilantro
  • Condiments: Sliced chili, Lime wedges, Vietnamese basil, Culantro, Mung bean sprouts, Fish sauce


  1. For the Beef: In a mixing bowl, combine beef cubes with all marinade ingredients (Garlic, shallot, five spice powder, curry powder, oil), mix them well, keep aside (or in fridge) about 30 minutes.
  2. Cooking soup: In soup pot, with medium heat, add 1 tbsp oil, sweat the garlic, shallot a few seconds, add tomato paste and annato seed oil, saute until the oil getting separated and has red color, take about 3 to 4 minutes. Take them out. Set aside.
  3. Using the same pot (do not wash the pot after step 2 done) with medium heat, add some oil, saute beef cubes until they are sealed (about 3 to 4 minutes). Add lemon grass, tomato mixture (done as step 2), stock, coconut water. Bring to a boil and simmering. Skimming occasionally.
  4. Meanwhile, cook the rice noodle as package instruction. set aside (forget this step if using fresh rice noodle)
  5. About 15 to 20 minutes before done (make sure the beef just soft but not mashed), add carrot, radish, cook until vegetables just soft, adjust seasoning. (If you want the soup is thicker, mix cornstarch with some water, add in to soup)
  6. Serving: Blanch the rice noodle in boiling water, put into serving bowl, ladle very hot broth and contains (beef, carrots, daikon) to cover the noodle. Garnish with thinly sliced onion, sliced scallion and herbs. Served with condiments.
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Post Author: dvd

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