Bo Kho


For 2 (for 4)

Rice Ribbon Noodles: 3 packs (6 packs)

Beef Strips: 1 pack (2 packs)

Crushed Ginger: 1 sachet (2 sachets)

Crushed Garlic: 1 sachet (2 sachets)

Chinese 5 Spice: 1 pod (2 pods)

Carrot: 1 (2)

Potato: 1 (2)

Onion: 1 (2)

Lemongrass: 1 (2)

Coriander: 1 bunch (2 bunches)

Tomato Purée: 1 can (2 cans)

Star Anise: 1 pod (2 pods)

Coconut Milk: 1 can (2 cans)

Nutritional Information:

Per serving: Energy (kcal) 956 Fat 45g of which saturates 4g Carbohydrates 88g of which sugars 7g Protein 50g Salt 1.5g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

When the French introduced beef to Vietnam, the Vietnamese didn’t turn it into pho and then call it a day. Bo kho is one of the most compelling, yet underappreciated beef dishes in Vietnamese cuisine, much more darkly fragrant and full-on than its more delicate, soupy cousin. Probably inspired by French stews like boeuf bourguignon, it’s served as a rousing breakfast in northern Vietnam. For dinner, though, we like the spicier, more savoury version cooked in Danang slightly further south, its terracotta red sauce splashing over the white rice noodles as the steaming aroma hits everyone at the table with a wave of comforting warmth.


  • Preparation time:

    For 2 - 25 minsFor 4 - 30 mins
  • Cooking time:

    For 2 - 50 minsFor 4 - 75 mins