Description
Fusion noodle soup combining pho aromatics with rich bulalo beef shank, marrow bones, herbs, and rice noodles.
Ingredients
Units Scale
- 2 1/2 kg beef shank with marrow bones
- 500 g rice noodles
- 1 large onion, halved
- 1 large ginger, sliced lengthwise
- 5 star anise
- 1 stick cinnamon
- 4 cloves
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- 2 tbsp fish sauce
- 1 tbsp salt
- 1 tbsp sugar (optional)
- 1 bunch spring onions, sliced
- 1 cup fresh herbs (basil, mint, coriander)
- 1 lemon or lime, cut into wedges
- chili sauce or sliced chilies
Instructions
- Place beef shanks in a large pot and cover with water. Bring to a boil for 10 minutes, then discard the water and rinse the bones thoroughly to remove impurities.
- Char the onion and ginger over an open flame or dry pan until lightly blackened. This adds depth and smokiness to the broth.
- In a clean large pot, combine the beef shanks, charred onion, ginger, star anise, cinnamon, cloves, coriander seeds, and peppercorns. Add 3 to 3.5 litres of water.
- Bring to a gentle simmer and cook for 2½ to 3 hours until the beef becomes tender and the marrow softens. Skim impurities occasionally for a clearer broth.
- Season the broth with fish sauce, salt, and sugar if using. Adjust according to taste.
- Cook the rice noodles according to package instructions, then rinse briefly with cold water to prevent sticking.
- Divide noodles among serving bowls. Add chunks of beef shank and marrow bones. Ladle the hot broth over the top.
- Garnish generously with spring onions, fresh herbs, lime wedges, and chili sauce. Add cabbage or pechay if you want extra Bulalo character.
- Serve immediately while steaming hot.