Hu Tieu Bo Kho (Beef Stew Noodle Soup): A Warming Breakfast

Prepare the ingredients
Wash the beef and cut it into cubes. Put it in a large bowl and season with a mixture of 1 tablespoon of soy sauce, 1 tablespoon of bo kho spice powder, 1 tablespoon of seasoning powder, 1 tablespoon of sugar and 1 tablespoon of fish sauce. Mix well and leave for about 30 minutes so the beef absorbs the flavour.

Wash and peel the onions, separate the layers and cut each into 2-3 slices.
Peel the carrots and cut them into cubes, or into chunks as for a meat stew.
Bruise the lemongrass and cut it into medium lengths. Finely mince the garlic.
Wash and finely chop the chillies and spring onions.
Scrape the skin off the ginger and cut it into fine shreds.

Get a large pot ready. Over high heat, add 2 tablespoons of oil; when it's hot, add the minced garlic and fry until fragrant.
Then add the lemongrass, ginger and marinated beef in turn and stir-fry, tossing well.

Pour the coconut water into the beef pot and bring to the boil over high heat, then lower to medium and simmer until the beef is tender. Add the carrots and onion and cook for another 10 minutes. Mix 2 tablespoons of tapioca starch with a little water, pour it slowly into the pot and stir until slightly thickened. Adjust the seasoning, then turn off the heat. Blanch the hu tieu noodles and put them in bowls, ladle the beef stew over, sprinkle with spring onions and serve with sa te chilli paste.