Pho Bo Kho

If you have not tried Pho Bo Kho yet, you are in for the most comforting slow cooker meal your family will request all season long. I remember the first time a dear neighbor introduced me to this Vietnamese beef stew on a chilly Midwestern Sunday.

The smell of star anise and lemongrass filled her kitchen, instantly reminding me of those cozy afternoons at my grandma’s farm where soups simmered on the stove for hours. While it might seem different from my usual Southern casseroles, this Pho Bo Kho brings that same heartwarming, pull up a chair feeling to the table. Your kitchen is about to smell incredible.

Save To My Pins

What Makes This Pho Bo Kho So Special

Growing up, I learned that the best meals are the ones that bring everyone together without keeping you stuck in the kitchen all day. This Vietnamese beef stew does exactly that, marrying the deep savory comfort of a Midwest pot roast with vibrant aromatic spices.

• Delivers fall apart, melt in your mouth beef using a hands off slow cooker method
• Uses accessible ingredients from your local grocery store, no specialty market trips required
• Offers incredible versatility since you can serve it as a traditional noodle soup or with crusty bread for dipping
• Packs over fifty grams of protein per serving for a truly satisfying high protein dinner
• Creates a rich complex broth that actually tastes better the next day

Ingredient Spotlight

Beef Shank Or Roast Chuck

This is the heart of this stew, and I always choose chuck roast because it is readily available and becomes incredibly tender after a long slow braise.

Vietnamese Beef Stew Seasoning

This is a convenient spice blend that does the heavy lifting for our aromatic broth, giving you that authentic flavor without measuring a dozen individual spices.

Lemongrass

This adds a bright citrusy aroma that cuts through the richness of the beef, creating that signature Pho Bo Kho fragrance.

Star Anise And Bay Leaves

These infuse the slow cooker with warm comforting undertones that remind me of my grandmother’s best pot roasts.

Flat Rice Noodles

These provide the perfect neutral base to soak up all that flavorful high protein broth.

How to Make Pho Bo Kho Step by Step

1. Betty always starts by placing the five pounds of beef pieces at the very bottom of the slow cooker.
2. Top the meat with the garlic, quartered onion, ginger, pounded lemongrass, tomato paste, star anise, bay leaves, scallion whites, and half a packet of the beef stew seasoning.
3. Pour in the 64 ounces of low sodium beef broth, ensuring the ingredients are mostly submerged.
4. Set your slow cooker on HIGH and let it cook for two hours before opening the lid.
5. After two hours, add your sliced carrots to the slow cooker.
6. Season the broth by stirring in the remaining half packet of seasoning, chicken bouillon, fish sauce, and palm sugar.
7. Cover and let the Pho Bo Kho finish cooking for the remaining two hours until the beef is fork tender.
8. While the stew finishes, soak your dried pho noodles in lukewarm water for fifteen to twenty minutes until soft.
9. Drop the soaked noodles into a large pot of boiling water for just ten seconds until they collapse, then drain and divide them into bowls.
10. Before serving, I have learned to always fish out and discard the large onion chunks, star anise, bay leaves, and ginger slices.
11. Ladle the hot rich broth and tender beef directly over the noodles, and serve with your favorite fresh toppings.

Save To My Pins

Making the Most of Leftovers

I typically store any leftover Pho Bo Kho stew in an airtight glass container, keeping it separate from the noodles, where it stays fresh in the refrigerator for up to four days. The flavors meld beautifully overnight, making it an even better lunch the next day.

Betty’s freezing method works well because this beef stew holds its texture perfectly in the freezer. I freeze the cooled broth and beef in airtight containers for up to three months, leaving a little room at the top for expansion. For the best texture, I reheat the stew gently on the stovetop over medium low heat until it is simmering. I always cook a fresh batch of pho noodles when reheating, as they do not store or reheat nearly as well as the broth.

Perfect Partners for Pho Bo Kho

• Perfect Parmesan Garlic Bread https://nonnafood.com/perfect-parmesan-garlic-bread-recipe/ is an absolute must for dipping into the rich savory broth if you want a break from the traditional baguette.
• Crispy Garlic Parmesan Brussels Sprouts https://nonnafood.com/crispy-garlic-parmesan-brussels-sprouts/ make a wonderful easy side vegetable that adds a nice roasted crunch to the meal.
• Easy Lasagna Soup https://nonnafood.com/easy-lasagna-soup-recipe/ is another cozy, family friendly soup recipe you should keep in your rotation for busy weeknights.
• High Protein Burger Bowl https://nonnafood.com/high-protein-burger-bowl/ is a great option to try if you love the high protein aspect of this stew but want something quicker for a weeknight dinner.
• Mediterranean Steak Bowls https://nonnafood.com/mediterranean-steak-bowls-recipe/ offer a fresh, bright contrast to this heavy stew and are perfect for your weekly meal prep.

FAQs

Save To My Pins

Pho Bo Kho

A rich and comforting Vietnamese beef stew made easily in a slow cooker, featuring tender beef chuck, warm spices, and served over flat rice noodles.

Print Recipe Save This Recipe

Prep Time 30 minutes mins

Cook Time 4 hours hrs

0 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings: 8 portions

Course: Dinner, Main Course, Soup

Cuisine: Asian, Vietnamese

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 5 lbs beef shank or roast chuck cut into 3/4 to 1 inch pieces
• 0.5 packet Vietnamese beef stew seasoning about 4 tablespoons
• 6 cloves garlic roughly minced
• 1 medium yellow onion quartered
• 1.5 tablespoons fresh ginger sliced
• 2 stalks lemongrass pounded
• 3 tablespoons tomato paste
• 4 pods star anise
• 5 pieces bay leaves
• 64 oz beef broth low sodium
• 3 whole carrots 1 inch slices
• 6 whole scallions whites only
• 1.5 tablespoons palm sugar
• 1.5 tablespoons chicken bouillon or MSG
• 3 tablespoons fish sauce
• 0.5 packet Vietnamese beef stew seasoning additional
• 1 package Vietnamese pho noodles flat rice noodles
• 1 loaf French baguettes sliced, optional
• 0.5 whole white onion thinly sliced
• 1 bunch cilantro
• 1 bunch Thai basil
• 6 whole scallions greens only
• 1 whole jalapeño sliced
• 1 whole lemon sliced
• 1 tablespoon Sriracha for serving
• 1 tablespoon hoisin sauce for serving

Equipment

• 6-quart or larger slow cooker
• Large pot for boiling noodles
• Large bowl for soaking noodles

Method

 

1. Place the beef pieces on the bottom of the slow cooker.
2. Top the beef with the garlic, onion, ginger, lemongrass, tomato paste, star anise, bay leaves, scallion whites, and half a packet of Vietnamese beef stew seasoning.
3. Pour in the 64 oz of beef broth.
4. Set the slow cooker on HIGH for 4 hours.
5. After 2 hours, add the carrots.
6. Season the broth by stirring in the chicken bouillon or MSG, fish sauce, palm sugar, and the remaining half packet of Vietnamese beef stew seasoning.
7. Cover and continue cooking for the remaining 2 hours.
8. Soak the dried pho noodles in lukewarm water for 15 to 20 minutes until soft and opaque.
9. Cook the soaked noodles in a large pot of boiling water for about 10 seconds until they collapse, then drain and divide among serving bowls.
10. Once the cooking time is complete, discard the large onion chunks, star anise pods, bay leaves, and ginger slices from the broth.
11. Ladle the hot broth and tender beef over the noodles and serve immediately with fresh toppings.

Notes

If Vietnamese beef stew seasoning is unavailable, substitute with a combination of five spice powder, annatto oil for color, and paprika. For deeper flavor, brown the beef in a skillet before adding it to the slow cooker.