This is one of the best Asian soups you could have. It's not too spicy (for those of you who are reluctant to Asian cuisine because of this), but full of flavor from the slow cooking of the beef and the bamboo shots (I really love those) and the ginger and the pepper and the fish sauce :). (I got enthusiastic all over again just by reading this list). The point is that the ingredients are simple and few (again, for an Asian recipe), but the result is amazing. Do try it.
Recipe source: here.
Last year: Crispy chili beef with broccoli (stir-fry).
Two years ago: Green tree (cocktail).
Three years ago: Baby making and no cooking :).
Ingredients (serves 4):
- 500 g beef brisket
- 900 ml water
- 1 large onion, chopped
- fish sauce and ground black pepper to taste
- 180 g bamboo shots (I used canned, but fresh would be preferable)
- 3-4 slices of fresh ginger
- 150 g napa cabbage (baguio pechay), cut into thin strips
Cut the beef into cubes. Shred the cabbage.
Put the beef, onion and water in a pot and bring to a boil. Simmer for an hour or so on low heat, partially covered, until the beef is tender. Season with fish sauce (instead of salt) and pepper to taste.
Add the ginger and bamboo shots and cook for 10 minutes more. Turn off the heat and add the napa cabbage. Transfer to serving bowls. It's done, dig in! :)