If you’ve had pho, you’re already familiar with Vietnam’s mastery of noodle soups. But pho’s lesser-known cousin, Bo Kho, deserves a spot in your kitchen too. Article content

While pho is a clear, aromatic broth often served with rare beef slices and rice noodles, Bo Kho is a slow-simmered beef stew that’s heartier and more intensely spiced. The broth is darker, slightly thicker, and infused with warm, earthy notes from star anise, five-spice, and lemongrass.

Although both dishes are served with rice noodles, Bo Kho may also be served with steamed rice or crusty baguette, which soaks up the rich sauce beautifully.

Most versions of Bo Kho use stewing beef, but oxtail makes the dish richer. The bones and connective tissue break down during the long simmer, creating a collagen-rich broth

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