This recipe was one that I was very excited to make! IT’s great for a crowd as it makes enough for about 10-15 bowls! This of course was inspired by a Youtube personality Quang Tran so be sure to go checkout his videos! It tasted just like the restaurants and even easier to make!
It’s very important to read through the recipe before attempting to do it. I spent about an hour researching and making sure to use certain things before I even started.
- Cheese cloth with Charred aromatics
1. Clean the meat
• Beef shank 2 pieces halal
I used beef shank with the bone in which really adds a lot more flavor the soup. You usually want a cut of meat that has a piece of bone in it as bone broth as much more flavorful than just a meat broth. Traditionally oxtail is generally used, however it was very fatty for me so I opted out for the beef shank instead. Place in a pot with just enough water to cover the meat, simmer for about 30 minutes. You don’t want to boil it on high or else it will draw out too much of the flavor which is not what we want. Pre-cooking the meat will help get a clear broth when we actually go to cook it. Remove the beef from the liquid and scrub with hands to remove any scum or loose material on the meat. You can save the liquid as it makes a tasty soup, but you may want to strain it to remove any more scum that is left over from the meat.
- 2 shallots
- 1 onion
- 1 piece ginger
- 1 piece of cheese cloth
Char over the stove and place in the cheese cloth. Charring helps enhance and bring out more flavor. Tie the cheese cloth with a piece of string
- 2 cinnamon sticks
- 1/2 tbsp. Whole cloves
- 1 tbsp. Peppercorns
- 8 star anise
- another 1 piece of cheese cloth
Toast on a pan until fragrant. Also place in the cheese cloth. Then tie everything together so that it doesn’t fall out. I used a piece of string to tie it.
3. Making the soup
- 2 chunks rock sugar
- 7 quarts of water
Add the beef, spice cheese cloth, onion cheese cloth, and the 2 pieces of rock sugar to a large soup pot. Pour in the water and cook on medium-low heat for 4 hours.
4. Seasoning and finishing the soup
- 1/2 cup fish sauce
After 4 hours remove cheesecloth bundles and take out the meat VERY CAREFULLY. You can remove the fat off of the meat if you would like and then refrigerate until serving time. If the meat falls apart you will want to strain the broth through. Also skim off the fat off of the surface of the broth. Next add in about 1/2 cup of fish sauce or if you don’t like fish sauce then just add more salt and less of the sauce. Make sure to to taste as you season your broth. It should be on the saltier side since you will be adding other ingredients and garnishes as such. Keep your stove on so that way the broth stays hot if you are planning on eating it soon.
- 1 bunch Thai basil
- 1 lime Or lemon or both, cut into slices
- 2 green onions/scallions
- 1 bunch cilantro chopped
- onions sliced
- 1 bag bean sprouts
- 1 or 2 zucchini sliced
- napa cabbage
- 2 heads broccoli florets
- 1 or 2 carrots sliced
- 3 stalks celery chopped
Steam veggies(about 10 minutes)
- soy sauce
- hoisin sauce
- chili oil
- rice noodles
Slice cooled beef into thin slices
Take rice noodles and let cook in boiling water about 30 seconds then take out. You don’t want to cook them all the way through because you will be adding hot broth at the end which will further cook the noodles. No one wants to eat gluey and mushy noodles which will happen if you cook them all the way through the first time
Add as much noodles as you want to your bowl as well as whatever veggies, herbs, and meats you would like then add in the hot broth.
I hope you enjoy this as much as me and my friends did!