Mì Bò Kho Recipe A Vietnamese Beef Noodle Stew

Mì Bò Kho (mi bo kho), Vietnamese beef and egg noodle stew with carrots and spring onions.

Mì Bò Kho Recipe A Vietnamese Beef Noodle Stew

You can't beat a beef stew to warm the cockles on a cold winter's day. Mì Bò Kho is a Vietnamese version, and with its lightly spiced broth, carrots, shallots, lemongrass and egg noodles, it feels like a much lighter dish that is just as good to eat on a summer's day as it is in the depths of winter.

Course Main Course

Cuisine Anglo Vietnamese

Keyword bò kho, vietnamese beef noodle stew, vietnamese beef stew

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings Servings

Calories 801kcal

Author Brian Jones

Ingredients

350 g Beef Shin 12oz
2 Garlic Cloves
15 g Ginger ½ thumb-sized piece
1 teaspoon Chinese Five Spice
2 tablespoon Fish Sauce
2 Sticks Lemongrass
2 Red Chilli Peppers
5 Small-Medium Echalion or Banana Shallots 35g Each
2 tablespoon Tomato Puree
1 teaspoon Paprika
½ teaspoon Ground Turmeric
1 Beef Oxo Cube
2 Star Anise
⅛ teaspoon MSG
250 ml Coconut Water 1 Cup
500 ml Water 2 Cups
2 tablespoon Cooking Oil
2 Medium-Large Carrots 250g Total
4 Spring Onions
2 Bundles Dried Egg Noodles 125g Total

Instructions

Trim and "silverskin" from the side of the beef, and then cut it into bite-sized pieces.
Peel the garlic cloves and mash them to a paste.

Adding a pinch of salt will help this process

Peel and grate the ginger.
Add the garlic, ginger, five spice and fish sauce to the beef, mix well and set aside whilst you prepare the rest of the dish.
Bash the lemongrass sticks with the side of a knife to bruise them.
Top and tail the shallots, cut them in half and peel them. Then slice them finely from top to bottom.
Remove the stems from the red chilli peppers and finely dice them.

It is up to you whether you keep or discard the seeds.

Mix the paprika and turmeric in a small bowl.

This is a substitution for the difficult- to-find annatto powder. Use 1½ teaspoons of this if you can find it.

Heat a 24cm or 10" heavy-based saucepan over a medium heat. When it is hot, add the oil, followed by the bruised lemongrass sticks and star anise. Cook for 3-4 minutes.
Add the sliced shallots and soften for 7-8 minutes.

You are not looking to add any colour to the shallots during this process.

Add the tomato puree and cook for 2 minutes, stirring regularly.
Throw in the marinated beef and chilli, then cook for 10 minutes, stirring regularly.
Sprinkle the paprika and turmeric, break in the OXO cube and MSG, then pour over the coconut water and water, stir to combine, then add a lid and simmer gently for 1 hour.

Whilst the stew is cooking, prepare the remaining ingredients.

Peel and cut the carrots into 25mm (1") lengths.
When the stew has cooked for 1 hour, add the carrots, stir, replace the lid and cook for another hour.
Clean up the spring onions and cut them into 25mm (1") lengths
Toss in the spring onions and egg noodles, stir and cook until the noodles have softened and are distributed through the dish. Then serve.

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