Yields 4 servings
INGREDIENTS
♡ 2 lbs beef sirloin, cubed
♡ 2 bunches baby bok choy|
♡ 1 small cabbage
♡ 6 saba banana, halved
♡ 4 baking potatoes
♡ 1 onion, sliced
♡ 1 carrot
♡ 4 stalks celery
♡ 1 pc star anise
♡ 4 cloves
♡ 1 bay leaf
♡ S&P
♡ 4 cups beef broth
♡ 4 cups water
OPTIONAL INGREDIENTS
♡ Asian pears instead of saba banana
♡ Ong choy instead or with bok choy
♡ Cinnamon sticks
OPTIONAL SAUCE (Nuoc Cham)
♡ 4 tbsp fish sauce
♡ 2 tbsp vinegar
♡ 2 tbsp water
♡ 2 garlic cloves, minced
♡ 2 tbsp cilantro
INSTRUCTIONS
- Roast or seer meat and bones (if any) until browned on outside. Set aside and allow to rest.
- Chop onions, carrot, and celery. Seer in pan with star anise, cinnamon, and cloves. Boil these ingredients adding water and broth on high heat then set to medium heat and cover pot. Boil for 20 min. Remove solids with a fine strainer until only broth remains. Keep cinnamon and whole peppercorns (optional).
- Add beef and bones to the broth. Simmer for 60 to 90 min, or until softened. Feel free to add water if it runs out. Add saba bananas and quartered potatoes. Cook for additional 10 min.
- Add bok choy, ong choy, and chopped cabbage. S&P to taste. Turn the heat off and cover vegetables to allow steaming for 5 minutes. Serve with salty sauce such as Nuoc Cham.