After eating Hu Tieu Bo Kho (especially when prepared by my mama), you’ll never want to touch American beef stew again. No disrespect to the Westerners, but their version of beef stew is so plain comparing to the rich and heavy flavor of the Vietnamese version. The mixed varieties of herds (cinnamon stick, star anise, annatto seeds, lemongrass, and mint leaves) give the broth an exquisite tang. Bo Kho also tastes great with Bun (vermicelli) or bread. My preferred choice is a hot, crunchy, and freshly baked loaf of Baggett.