Bulalô Soup

Ingredients

• 2 pounds (900g) beef shanks 2 pounds (900g) beef shanks
• 2 beef marrow bones 2 beef marrow bones
• 1 onion, quartered 1 onion, quartered
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 teaspoon whole black peppercorns 1 teaspoon whole black peppercorns
• 2 bay leaves 2 bay leaves
• 4 cups (950ml) water 4 cups (950ml) water
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 ears of corn, cut into thirds 2 ears of corn, cut into thirds
• 2 medium potatoes, quartered 2 medium potatoes, quartered
• 2 bok choy, chopped 2 bok choy, chopped
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Green onions, chopped (for garnish) Green onions, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water and beef broth to a boil.
2. 2.
   Add beef shanks, marrow bones, onion, garlic, fish sauce, black peppercorns, and bay leaves to the pot. Reduce heat to low and simmer for 2 hours, skimming off any impurities that rise to the surface.
3. 3.
   Add corn and potatoes to the pot and continue simmering for another 30 minutes or until the vegetables are tender.
4. 4.
   Stir in bok choy and cook for an additional 5 minutes.
5. 5.
   Season with salt and freshly ground black pepper to taste.
6. 6.
   Remove the beef shanks, marrow bones, and vegetables from the pot and arrange them in a serving bowl.
7. 7.
   Ladle the hot broth over the meat and vegetables.
8. 8.
   Garnish with chopped green onions.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Beef shanks — For the most tender meat, simmer the beef shanks on low heat for a longer period of time. This will allow the collagen in the meat to break down, resulting in a more flavorful and tender dish.
• Beef marrow bones — To extract the rich flavors from the marrow bones, add them to the pot at the beginning of the cooking process. The long simmering time will infuse the broth with their essence.
• Bok choy — Add the bok choy towards the end of the cooking process to retain its crispness and vibrant green color.

Tips & Tricks

• For a richer flavor, roast the beef shanks and marrow bones in the oven before adding them to the pot.
• Skim off any impurities that rise to the surface of the broth during simmering to ensure a clear and clean soup.
• Serve the Bulalô Soup with steamed rice on the side for a complete and satisfying meal.
• Customize the vegetables according to your preference. You can add other favorites like cabbage or green beans.
• Leftover Bulalô Soup can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Bulalô Soup piping hot in individual bowls. Accompany it with steamed rice and a side of fish sauce or soy sauce for dipping the meat and vegetables.

Presentation advice

Garnish the Bulalô Soup with freshly chopped green onions to add a pop of color. Serve it in a deep bowl to showcase the generous portions of meat, bone marrow, and vegetables.