- 1.5kg beef ribs
- 1 onion, sliced
- 2cm piece of ginger, sliced
- 1 tsp fennel seed
- 1 tsp coriander seed
- 1 star anise
- 1 cardamom pod
- ó cinnamon stick
- 1 T fish sauce
- 1 T palm sugar, grated
- 2L cold water
- 300g bean shoots
- 1 bunch Vietnamese mint
- 1 bunch Coriander
- 2 Red chillies, sliced
- ó bunch spring onion, sliced
This nourishing, delicate broth is not what you might expect from a recipe that incorporates organic beef ribs as the main component. The toasted spices really lift the dish to be something quite special and is delicious with rice noodles, a variety of fresh vegetables, or whichever herbs take your fancy. Be warned that it takes a little planning to accomplish, as the broth is best when left overnight to be served the next day. The great thing about this recipe is that you can add any garnishes you want!
Preheat oven to high on grill setting. Put the beef ribs, onion and ginger on a baking tray. Cook for 20 minutes, or until the ribs and vegetables are browned, turning the ribs over to achieve colour on both sides.
Place the spices in a heavy based pan, heat on low until the spice are toasted and fragrant.
Add the ingredients from the baking tray, along with the toasted spices, fish sauce and palm sugar into a large pot and cover with the 3L of cold water. Bring to the boil, then immediately lower to a very gentle simmer. Cook uncovered for 5 hours, or until the ribs are tender.
Remove the ribs from the broth and place to the side. Strain the broth and leave to stand in the fridge overnight.
Once the ribs are cool enough to handle, pull the meat from the bones and gently shred into bite size pieces. Place the rib meat in a bowl or container, cover and refrigerate.
The next day, the broth should have formed a layer of fat over the top. Carefully remove this.
To assemble, divide the rib meat, bean shoots, chillies and spring onion between four bowls. Heat the broth in a pot and pour into each bowl. Finish by garnishing with the vietnamese mint and coriander.