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Recipe

Khor ko

Editorial illustration of Khor ko.

This version turns beef shank, whole spices, lemongrass and galangal into a savoury-sweet broth, then serves the tender beef and carrots over rice noodles. The combination and timing describe one preparation; ingredients and serving customs vary.

Yield
4 servings
Prep time
35 minutes
Cook time
120 minutes
Total time
155 minutes
Dish
Khor ko

Ingredients

Stew

Aromatics

Aromatics and serving

Seasoning

To serve

Method

Techniques, in order: Braising

  1. Soak the dried rice noodles in cool water while you prepare the stew, if the package calls for soaking. Cut the beef into even 4 cm cubes. Prepare the aromatics and vegetables; keep the raw-beef board and utensils separate from ready-to-eat garnishes. (20 minutes)
  2. Set a heavy pot over medium heat. Add the star anise and cinnamon and toast briefly until fragrant, then transfer them to a small bowl. Add the oil, garlic, shallot and chopped onion. Cook, stirring, until softened and lightly golden. (10 minutes)
  3. Stir in the mild red pepper paste and shrimp paste for about a minute. Add the palm sugar, galangal, lemongrass and lime leaves. Return the whole spices to the pot and stir until the aromatics smell fragrant. (5 minutes)
  4. Add the beef and turn the pieces through the aromatics. Stir in the fish sauce, oyster sauce, ketchup and salt. Add enough water to cover the beef by about 2 cm. Bring to a boil, then lower the heat, cover and maintain a gentle simmer until the beef is beginning to soften, about 90 minutes. Check occasionally and add hot water if needed. (90 minutes)
  5. Pour in the remaining 1.2 litres of hot water and add the carrots. Cover and simmer for about 30 minutes, until the carrots are tender and the beef yields easily to a fork. If the beef is still firm, continue simmering and record the extra time during testing. (30 minutes)
  6. Cook the noodles according to their package directions. Drain and divide among four bowls. Blanch the bean sprouts briefly in boiling water, then drain. Remove the whole spices and lemongrass from the stew and taste the broth; adjust the seasoning gradually. (10 minutes)
  7. Ladle the beef, carrots and broth over the noodles. Top with bean sprouts, sliced onion and basil. Serve with lime wedges. (5 minutes)

Recipe notes

Published at the owner's direction before Tasting Asia kitchen testing. The linked Flavourfully Good source gives a complete method, yield, times and process photographs but does not state that it follows a formal testing process. This Tasting Asia version has not been kitchen-tested. Source attribution and the distinction between the cited source and this adaptation are recorded.

Sources

  • Beef Stew Noodles (Kuy Tiew Khor Ko) , Flavourfully Good — https://flavourfullygood.com/beef-stew/ (accessed 2026-10-08) — Primary reference for one published Cambodian Khor ko noodle-stew version, its ingredient set, yield, timings and process photographs. This source does not document a formal test process or a Tasting Asia test.
  • Comforting Cambodian Beef Stew , Food KH — https://foodkh.com/blogs/default-blog/comforting-cambodian-beef-stew (accessed 2026-10-08) — Corroborates the Khmer spelling and a contemporary beef-stew version with aromatic seasoning and vegetables. The recipe uses a commercial seasoning paste, so that product-specific detail is not treated as required.
  • Malis Restaurant Breakfast Menu , Thalias Hospitality — https://malis.thalias.com.kh/wp-content/uploads/2019/05/Malis-Restaurant-Breakfast-Menu.pdf (accessed 2026-10-08) — Supports the named kuy teav khor ko noodle-soup serving context at a Cambodian restaurant; not used as a recipe-method source.