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
- 1 lb beef chuck, cut into 1.5-inch cubes
- 2 tbsp fish sauce
- 3 whole star anise
- 1 piece (2 inches) cinnamon stick
- 1 medium onion, quartered
- 4 cloves garlic cloves, minced
- 6 oz tapioca or rice noodles (dried)
- 3 cups beef broth
- 2 tbsp sugar
- 1 piece fresh ginger, sliced (2-inch piece)
Instructions
- 1
Pat beef dry with paper towels.
- 2
Peel and quarter onion. Mince garlic. Slice ginger into 3–4 pieces.
- 3
Heat 2 tbsp oil in a heavy pot over medium-high heat.
- 4
Working in batches, brown beef on all sides. Transfer to a plate.
- 5
Add garlic and ginger to the pot. Stir constantly for 30 seconds.
- 6
Sprinkle sugar over the bottom. Let it caramelize for 2 minutes.
- 7
Add onion and stir to coat. Cook for 1 minute.
- 8
Pour in fish sauce. Scrape up browned bits from the bottom.
- 9
Add beef broth, star anise, and cinnamon stick.
- 10
Return beef to the pot. Bring to a simmer.
- 11
Reduce heat to low. Cover and simmer for 45 minutes.
- 12
Taste broth. Add salt and pepper as needed.
- 13
Bring a separate pot of water to a boil. Salt generously.
- 14
Add noodles. Cook per package directions, usually 4–5 minutes.
- 15
Drain noodles. Divide between two bowls.
- 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
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
