Vietnamese Beef Broth Soup

Ingredients

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

Method

1. Start by preparing the aromatics. Peel and quarter the onion, then heat 2 tablespoons of oil in a large pot over medium heat. Add the onion quarters to the pot and sauté them until they become translucent and slightly caramelized, which should take about 5 minutes. This step builds a fragrant base for your soup, enhancing the depth of flavor.
2. While the onion is cooking, peel and slice the carrots into 1/2-inch rounds. Once the onion is ready, add the carrot slices to the pot. Stir them occasionally, allowing them to soften slightly without browning, for about 3 minutes. This ensures the carrots will be tender by the end of cooking.
3. Next, 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 locks in the juices and adds a rich, savory flavor to the broth.
4. Pour in 1.8 liters of beef broth, ensuring the beef and vegetables are fully submerged. Bring the mixture to a gentle simmer over medium-high heat. Once it starts to bubble gently, reduce the heat to low to maintain a slow simmer. This slow cooking allows the flavors to meld and the beef to tenderize.
5. Simmer the soup for about 1.5 to 2 hours, or until the beef is tender enough to be easily pierced with a fork. The broth should be rich and aromatic, with the vegetables soft but not falling apart. This is the cue that the soup has reached the correct texture.
6. Taste the soup and season with fine sea salt and black pepper to your liking. Adjust the seasoning gradually, tasting as you go, to ensure a balanced flavor. If desired, finish with a drizzle of oil for added richness before serving.