Location,Texas 77096,USA

Bo Kho – Vietnamese Beef Stew


  • 3 lbs brisket (cut into 1.5″x1.5″ cubes)
  • 1 lb daikon radish (pealed, sliced into 1/2″, half circle)
  • 1 lb carrots (peeled, sliced into 1″x 1/2″) 
  • 1 small can tomato paste, ~6oz (We recommend Hunts Organic Tomato Paste)
  • 3 bay leaves 
  • 1 tablespoon sea salt or Himalayan salt, less with table salt. (Adjust for taste during cooking process) (We recommend Celtic Sea Salt)
  • 1 teaspoon of stevia (We recommend SweetLeaf)
  • 1/2 black pepper
  • 6 cloves of garlic
  • 2 tablespoon 5-Spice
  • 1/2 teaspoon ground cardamon
  • 1 teaspoon of anise seed
  • 1 teaspoon coriander seed (or ground)(Optional)
  • 1 teaspoon cinnamon (ground)
  • 2-3 tablespoon (heaping) of freshly/frozen ground lemon grass
  • 1 bottle of water (poured into crock-pot at after above ingredients marinate) 
  • Miracle Noodle’s Fettuccini
  • Fried shallots (garnish)
  • Thai basil (garnish)


  • Mix above ingredients together (not the bottle of water) and let sit 20 minutes to allow acid from tomato paste to break down beef. Place into slow cooker, poor 1 bottle of drinking water into mixture, cook for 8-10 hours. 
  • Stir at halfway. Taste test when beef looks fully cooked for saltiness. Add salt if needed, accordingly, less is more at the start.
  • The daikon and carrots are a good indicator if the stew is ready, the should change from white to completely translucent and be easily cut with a spoon.


  • With over miracle noodles, cauli-rice or toasted keto bread. 
  • Add fried shallots, a few fresh basil leaves and lime wedge over.