Cut the beef into pieces and marinate with bo kho seasoning packets, salt, sugar, black pepper, annatto oil, chili paste, and tomato sauce. Crush and mince garlic and ginger, then mix into the beef. Let it marinate for 20 minutes. Sauté minced garlic, shallots, and ginger until fragrant, then add the beef and stir-fry until browned. Add lemongrass stalks (cut and smashed).

Blanch the dried hu tieu noodles in boiling water with 1 tablespoon of oil. Drain, then toss with a little oil to prevent sticking. Place the noodles in a bowl, ladle the beef stew over the noodles, sprinkle with black pepper, and garnish with fresh basil leaves. Serve with lime chili salt, sawtooth herb, culantro, bean sprouts, and other herbs as desired.