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Vietnamese Beef Broth Soup 3

Serves 4 to 6 Soup meat, Soups

Vietnamese Beef Broth Soup 3

Vietnamese Beef Broth Soup 3 finds its place at the heart of many Vietnamese home tables, where the art of seasoning and sharing come together seamlessly. Crafted in home kitchens, this soup reflects the intuition of Vietnamese family cooks — salt is judged by hand and fat is embraced without hesitation. This is not the restaurant version; it’s the one that fills homes with warmth and satisfaction.

Expect a broth that is rich and inviting, with the depth of beef shank simmered slowly alongside sweet carrots and onions. Each spoonful brings a balance of savory salt and pepper, enveloping the palate in comfort. It's a dish that invites you to gather around, sharing not just food, but a moment of togetherness.

Ingredients

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

Method

  1. Begin by heating 2 tablespoons of oil in a large pot over medium heat. Once the oil is shimmering, add 1 chopped onion. Stir occasionally, allowing the onion to soften and become translucent, which should take about 5 minutes. Be careful not to let it brown, as this will affect the soup's delicate flavor.
  2. Add 600 g of beef shank to the pot, searing each side until it takes on a light brown color. This step helps to lock in the meat's juices and adds depth to the broth. Ensure that the beef is evenly browned on all sides for the best flavor.
  3. Peel and slice 2 carrots into rounds and add them to the pot. Stir them gently with the beef and onions, allowing the carrots to begin softening slightly. This step ensures that the carrots will be tender by the time the soup is finished.
  4. Pour in 1.8 L of beef broth, ensuring that the beef and vegetables are fully submerged. Increase the heat to bring the broth to a gentle boil, then reduce to a simmer. Cover the pot and let it simmer for about 1 to 1.5 hours, or until the beef is tender and the flavors have melded together.
  5. Check the soup for seasoning, adding fine sea salt and black pepper to taste. This step is crucial for balancing the flavors, so add small amounts gradually and taste frequently.
  6. Finish the soup by adding a thread of oil for richness. Stir gently to incorporate, then serve the soup hot, making sure each bowl has a generous portion of beef and vegetables.
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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