Ingredients
Equipment
Method
- Place the beef shanks in a large bowl, cover with cold water and soak for at least 30 minutes. Drain and rinse. This helps make a clear bone broth.5 pounds beef shank
- In a large pot or Dutch oven, add the soaked beef shanks, ginger, onion, garlic and bay leaves.1 onion, 4 cloves garlic, 1 thumb-size piece ginger, 2 bay leaves
- Pour in the 8 cups of water. Bring to a boil over high heat, then skim off the foam that rises to the top.8 cups water
- Reduce the heat to low, partially cover and simmer for 2 to 3 hours, until the beef is fork tender. Skim any fat or impurities from the broth as it cooks.
- Once the beef shanks are tender, stir in the fish sauce, salt and black pepper.2 tablespoons fish sauce, salt and black pepper
- Add the corn and cabbage and cook for about 10 minutes, until tender.4 ears corn, 1 head cabbage
- Taste the broth and adjust with more fish sauce, salt and pepper if needed.
- Ladle the soup into bowls, making sure each bowl gets a mix of beef shank, marrow, vegetables and broth. Serve with steamed rice.
Pressure cooker option
- After the 30 minute soak, add the beef shanks, ginger, onion, garlic, bay leaves and 8 cups of water to the pressure cooker.
- Cook on high pressure for 45 minutes, then let the pressure release naturally for 15 minutes.
- Skim the broth, switch to the saute setting, then season and add the corn and cabbage. Cook for about 10 minutes, until tender.
Garnish
- Garnish with lime wedges and cilantrolime wedges , cilantro
Notes
- Do not skip the 30 minute soak. It pulls out the blood that clouds the broth.
- Keep it at a gentle simmer, never a rolling boil, for a clear broth.
- Season with fish sauce after the beef is tender so the broth does not get too salty as it reduces.
- Make it a day ahead for the cleanest broth: chill overnight, lift off the solid fat, then reheat and add the vegetables.
- Store 3 to 4 days in the fridge. Freeze broth and beef (no cabbage) up to 3 months.