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Vietnamese Beef Broth Soup 2

Serves 4 to 6 Soup meat, Soups

Vietnamese Beef Broth Soup 2

Vietnamese Beef Broth Soup 2 is a cherished creation from Vietnamese home kitchens, where the art of seasoning is a personal touch rather than a precise measure. This recipe captures the essence of traditional family cooking, with salt judged by hand and a generous use of fat. The dish is often prepared for shared meals, embodying the communal spirit that defines Vietnamese dining.

The soup should envelop you in warmth with its rich, meaty broth, subtly sweetened by tender carrots and the soft, aromatic presence of onion. Each spoonful balances the savory depth of beef with the delicate lift of black pepper, creating a comforting experience that speaks to the heart of home cooking.

Ingredients

  • 600 gbeef shank — cubed
  • 1onion
  • 2carrots
  • 1.8 Lbeef broth
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the aromatics. Peel and quarter the onion, then slice the carrots into thick rounds. In a large pot, heat 2 tablespoons of oil over medium heat. Add the onion quarters and carrot slices to the pot, stirring occasionally, until the onion becomes translucent and the carrots begin to soften. This should create a fragrant base without allowing the vegetables to brown.
  2. Once the aromatics are softened, add the 600 g of beef shank to the pot. Sear the beef on all sides until it develops a light brown crust. This step enhances the flavor of the broth by caramelizing the surface of the meat.
  3. Pour in 1.8 liters of beef broth, ensuring the beef shank is fully submerged. Increase the heat to bring the broth to a gentle boil. As it begins to boil, reduce the heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface to keep the broth clear.
  4. Allow the soup to simmer gently. The beef should be tender and easy to pull apart with a fork, and the carrots should be soft but not mushy. This slow cooking process allows the flavors to meld together beautifully.
  5. Taste the broth and adjust the seasoning with fine sea salt and black pepper to your preference. The broth should be rich and flavorful, with a balance of savory and slightly sweet notes from the carrots.
  6. Finish the soup by ladling it into bowls. You can garnish with fresh herbs or a squeeze of citrus if desired, adding a fresh and vibrant note to the dish. Serve immediately, ensuring the soup is hot and ready for sharing at the table.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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