Mi Bo Kho Recipe: Authentic Vietnamese Beef Stew with Egg Noodles

Updated at: 17/12/2024

Mi Bo Kho, a fragrant and deeply flavorful Vietnamese beef stew, is a culinary masterpiece that will transport your taste buds to the bustling streets of Vietnam. This comforting dish, rich with the complex spices of star anise, cinnamon, and cloves, features tender, melt-in-your-mouth beef simmered in a rich, dark broth. Served over a bed of soft egg noodles, it's a hearty and satisfying meal perfect for a chilly evening or a special occasion. The combination of sweet, savory, and subtly spicy flavors creates a symphony of taste that is both addictive and unforgettable.

This recipe offers an authentic approach to Mi Bo Kho, guiding you through each step to achieve that perfect balance of flavors. From preparing the aromatic spice blend to expertly simmering the beef until exquisitely tender, we'll ensure you create a truly exceptional bowl of Mi Bo Kho. Ready to embark on this culinary adventure and savor the delicious results? Let's begin with the detailed step-by-step instructions below.

Tools Needed

  • Ziploc bag
  • pot
  • dry pan
  • cheesecloth (optional)
  • knife
  • cutting board

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Beef and Aromatics

  • Wash hands and process beef shank. Parboil to remove impurities, rinse, and cut into 1.5-2 inch pieces.
  • Marinate beef shank in a Ziploc bag with prepared balaw seasonings (paprika, star anise, garlic, chili, onion, ginger, cloves), salt, soy sauce, and anado seed oil for at least 1-2 hours (overnight is better).
  • Parboil beef tendon (optional), rinse in cold water, and cut into 1-inch pieces. Boil separately for about an hour.
  • Char half a white onion, thinly slice the other half and soak in cold water. Cut and bruise ginger. Toast star anise and cinnamon stick. Combine all aromatics in a cheesecloth bag.
Wash hands and process beef shank. Parboil to remove impurities, rinse, and cut into 1.5-2 inch pieces.Marinate beef shank in a Ziploc bag with prepared balaw seasonings (paprika, star anise, garlic, chili, onion, ginger, cloves), salt, soy sauce, and anado seed oil for at least 1-2 hours (overnight is better).Parboil beef tendon (optional), rinse in cold water, and cut into 1-inch pieces. Boil separately for about an hour.Prepare aromatics: Char half a white onion, thinly slice the other half and soak in cold water. Cut and bruise ginger. Toast star anise and cinnamon stick. Combine all aromatics in a cheesecloth bag.
Prepare the Beef and Aromatics
  • Mince shallot. Peel and cut carrots into 1-inch pieces. Thinly slice Thai chilies.
  • Drain and rinse the cooked tendon. Cut into 1-inch pieces.
Mince shallot. Peel and cut carrots into 1-inch pieces. Thinly slice Thai chilies.Drain and rinse the cooked tendon. Cut into 1-inch pieces.
Prepare the Beef and Aromatics

Step 2. Simmer the Stew

  • Heat oil in a large pot, sauté minced shallot until fragrant. Add minced garlic and tomato paste, cook until raw flavor is gone.
  • Brown the marinated beef shank in the pot.
  • Add sliced beef tendon, a can of coconut milk (or substitute), and water. Bring to a boil, skim impurities, then reduce heat to low.
  • Season with soy sauce, rock sugar, MSG, balaw seasonings, and the bag of aromatics. Simmer covered for 1-1.5 hours, or until beef is fork-tender.
Heat oil in a large pot, sauté minced shallot until fragrant. Add minced garlic and tomato paste, cook until raw flavor is gone.Brown the marinated beef shank in the pot.Add sliced beef tendon, a can of coconut milk (or substitute), and water. Bring to a boil, skim impurities, then reduce heat to low.Season with soy sauce, rock sugar, MSG, balaw seasonings, and the bag of aromatics. Simmer covered for 1-1.5 hours, or until beef is fork-tender.
Simmer the Stew
  • Remove the bag of aromatics. Add carrots and simmer for another 15 minutes, or until carrots are tender.
  • Season with fish sauce. Taste and adjust seasonings.
Remove the bag of aromatics. Add carrots and simmer for another 15 minutes, or until carrots are tender.Season with fish sauce. Taste and adjust seasonings.
Simmer the Stew

Step 3. Cook the Noodles

  • Cook egg noodles according to package directions. Rinse under cold water to stop cooking and remove excess starch.
Cook egg noodles according to package directions. Rinse under cold water to stop cooking and remove excess starch.
Cook the Noodles

Step 4. Serve and Garnish

  • Serve balaw over egg noodles. Garnish with sliced white onion, Thai basil, and Thai chilies.
Serve balaw over egg noodles. Garnish with sliced white onion, Thai basil, and Thai chilies.
Serve and Garnish

Read more: Authentic Vietnamese Fish Noodle Soup (Bun Ca Nuc) Recipe

Tips

  • Beef shank is preferred, but chuck roast or brisket are good alternatives for those unfamiliar with balaw.
  • Charring aromatics over an open flame is better if possible.
  • Adjust water amount for desired consistency: less water for a thicker stew.
  • Use cornstarch slurry to thicken a stew-like consistency if desired.

Nutrition

  • N/A

FAQs

1. Can I use other types of noodles instead of egg noodles?

While egg noodles are traditional, you can experiment with other thin noodles like rice noodles or even spaghetti if you prefer. Keep in mind the texture might differ slightly.

2. How can I make the broth richer and deeper in flavor?

For a richer broth, consider adding a tablespoon of fish sauce or a beef bouillon cube towards the end of the simmering process. Roasting the beef beforehand also adds depth of flavor.


With its rich, savory broth and tender beef, your homemade Mi Bo Kho is now ready to be enjoyed. This comforting Vietnamese classic is sure to become a family favorite, offering a taste of authentic Vietnamese cuisine right in your kitchen. Savor every delicious spoonful and share this culinary experience with loved ones!