Vietnamese Beef Stew Noodles (Bò Kho Mì)
Vietnamese Beef Stew Noodles (Bò Kho Mì)
Ingredients
For the Beef Stew
- 1 1/2 pounds beef rib fingers, cut into bite-sized pieces
- 2 potatoes, large, peeled and cubed
- 2 carrots, large, peeled and cubed
- 1 yellow onion, large, chopped
- 2 tablespoons cooking oil
- 5 cups water
- 2 cinnamon sticks
For the Marinade
- 4 cloves garlic, minced
- 1/2 yellow onion, medium, minced
- 1 tablespoon granulated sugar
- 1 tablespoon seasoning powder
- 2 tablespoons fish sauce
- 2 tablespoons CHIN-SU Hot Sauce
- 2 tablespoons CHIN-SU Shrimp Satay
- 1/2 teaspoon black pepper
- 2 tablespoons cooking oil
For Serving and Garnish
- 4 packages instant noodles, cooked according to package directions
- 1/4 yellow onion, medium, thinly sliced
- 1/4 cup scallions, chopped
- 1/4 cup fresh cilantro, chopped
- as needed black pepper, for garnish
- as needed CHIN-SU Hot Sauce, for dipping
Instructions
- 1
Prepare the vegetables: Peel and cube the potatoes and carrots. Chop the large yellow onion for the stew. Mince the garlic and the 1/2 medium yellow onion for the marinade. Thinly slice the 1/4 medium yellow onion for garnish. Chop the scallions and cilantro.
⏱️ 15 min
- 2
Marinate the beef: In a large bowl, combine the cut beef rib fingers with the minced garlic, minced onion, granulated sugar, seasoning powder, fish sauce, 2 tablespoons of CHIN-SU Hot Sauce, CHIN-SU Shrimp Satay, 1/2 teaspoon black pepper, and 2 tablespoons of cooking oil. Mix thoroughly with your hands to ensure the beef is well coated. Let it marinate at room temperature for 30 minutes.
⏱️ 30 min
- 3
Sauté aromatics: Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Add the chopped large yellow onion and sauté until it becomes golden and fragrant, about 5-7 minutes.
⏱️ 7 min
- 4
Sear the beef: Add the marinated beef to the pot with the sautéed onions. Increase the heat to high and stir-fry until the beef is seared and browned on all sides, about 5-8 minutes. This helps lock in the flavors.
⏱️ 8 min
- 5
Simmer the stew: Pour 5 cups of water into the pot. Bring the mixture to a boil, then use a spoon to skim off any foam that rises to the surface. Add the cinnamon sticks. Reduce the heat to low, cover the pot, and let it simmer gently for 1 hour to tenderize the beef.
⏱️ 60 min
- 6
Add vegetables: After 1 hour of simmering, add the cubed potatoes and carrots to the stew. Stir gently. Cover the pot again and continue to cook for an additional 10-15 minutes, or until the vegetables are tender.
⏱️ 15 min
- 7
Prepare noodles and serve: While the vegetables are cooking, prepare the instant noodles according to their package directions. Once cooked, divide the noodles among 4 serving bowls. Ladle a generous portion of the hot beef stew, including plenty of meat, potatoes, carrots, and broth, over the noodles.
⏱️ 5 min
- 8
Garnish and enjoy: Garnish each bowl with fresh thinly sliced onion, chopped scallions, chopped fresh cilantro, and a sprinkle of black pepper. Serve immediately, offering extra CHIN-SU Hot Sauce on the side for those who prefer more heat.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Beef Stew Noodles (Bò Kho Mì)
Ingredients
For the Beef Stew
- 1 1/2 pounds beef rib fingers, cut into bite-sized pieces
- 2 potatoes, large, peeled and cubed
- 2 carrots, large, peeled and cubed
- 1 yellow onion, large, chopped
- 2 tablespoons cooking oil
- 5 cups water
- 2 cinnamon sticks
For the Marinade
- 4 cloves garlic, minced
- 1/2 yellow onion, medium, minced
- 1 tablespoon granulated sugar
- 1 tablespoon seasoning powder
- 2 tablespoons fish sauce
- 2 tablespoons CHIN-SU Hot Sauce
- 2 tablespoons CHIN-SU Shrimp Satay
- 1/2 teaspoon black pepper
- 2 tablespoons cooking oil
For Serving and Garnish
- 4 packages instant noodles, cooked according to package directions
- 1/4 yellow onion, medium, thinly sliced
- 1/4 cup scallions, chopped
- 1/4 cup fresh cilantro, chopped
- as needed black pepper, for garnish
- as needed CHIN-SU Hot Sauce, for dipping
Instructions
- 1
Prepare the vegetables: Peel and cube the potatoes and carrots. Chop the large yellow onion for the stew. Mince the garlic and the 1/2 medium yellow onion for the marinade. Thinly slice the 1/4 medium yellow onion for garnish. Chop the scallions and cilantro.
⏱️ 15 min - 2
Marinate the beef: In a large bowl, combine the cut beef rib fingers with the minced garlic, minced onion, granulated sugar, seasoning powder, fish sauce, 2 tablespoons of CHIN-SU Hot Sauce, CHIN-SU Shrimp Satay, 1/2 teaspoon black pepper, and 2 tablespoons of cooking oil. Mix thoroughly with your hands to ensure the beef is well coated. Let it marinate at room temperature for 30 minutes.
⏱️ 30 min - 3
Sauté aromatics: Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Add the chopped large yellow onion and sauté until it becomes golden and fragrant, about 5-7 minutes.
⏱️ 7 min - 4
Sear the beef: Add the marinated beef to the pot with the sautéed onions. Increase the heat to high and stir-fry until the beef is seared and browned on all sides, about 5-8 minutes. This helps lock in the flavors.
⏱️ 8 min - 5
Simmer the stew: Pour 5 cups of water into the pot. Bring the mixture to a boil, then use a spoon to skim off any foam that rises to the surface. Add the cinnamon sticks. Reduce the heat to low, cover the pot, and let it simmer gently for 1 hour to tenderize the beef.
⏱️ 60 min - 6
Add vegetables: After 1 hour of simmering, add the cubed potatoes and carrots to the stew. Stir gently. Cover the pot again and continue to cook for an additional 10-15 minutes, or until the vegetables are tender.
⏱️ 15 min - 7
Prepare noodles and serve: While the vegetables are cooking, prepare the instant noodles according to their package directions. Once cooked, divide the noodles among 4 serving bowls. Ladle a generous portion of the hot beef stew, including plenty of meat, potatoes, carrots, and broth, over the noodles.
⏱️ 5 min - 8
Garnish and enjoy: Garnish each bowl with fresh thinly sliced onion, chopped scallions, chopped fresh cilantro, and a sprinkle of black pepper. Serve immediately, offering extra CHIN-SU Hot Sauce on the side for those who prefer more heat.
⏱️ 5 min