Spicy. Served with rice noodles or steamed rice. The base of a good bo kho is as complex and exciting as an Indian curry paste. Star anise, cinnamon, red chili, cloves, black pepper, garlic, shallots, ginger and even nutmeg, turmeric and fennel seeds can all be used to create the rich and spicy foundation of this stew. You can add some Thai basil to create more flavors, and squeeze a piece of lime on the stew would help you cut the heat and complement the lemongrass.