Ingredients
1 lb beef shank cubed
1 lb beef chuck cubed
5 cloves garlic minced
2 pieces ginger 2-3 inches
2 tbsp fish sauce
1 tbsp five spice powder
1/2 tsp ground cinnamon
1/2 cup vegetable oil
1 yellow onion thinly sliced
1/2 cup red wine
1 stalk lemongrass cut into 2 inch pieces
2 large carrots
1 daikon cut into chunks
2 star anise
1 bay leaf
1 tsp salt
1 tbsp tomato paste
1 tbsp Better Than Bouillon beef base
6 cups water
mint
1 lime
INSTRUCTIONS
Marinate the beef chuck and beef shank for 30 minutes with 2 cloves of garlic, 1 2-inch piece of ginger (sliced thinly), fish sauce, five spice, cinnamon, and vegetable oil. Make sure to include the bone from the beef shank in the marinade. Set aside.
In a large soup pot, saute onions, the rest of the ginger, and the rest of the garlic for 1 minute. Next, add the marinated beef and cook for 2-3 minutes until all sides are seared. Deglaze the pot with red wine and cook until the alcohol is burned out. You shouldn't be able to smell the alcohol anymore once it has burned out.
Add in the lemongrass, carrots, daikon, bay leaf, salt, tomato paste, Better Than Bouillon beef base, and water. Bring the soup to a boil and lower the heat to a simmer. Simmer for 2 hours. Check on the soup every half hour and scoop away any impurities that you see.
Once done, ladle soup into a bowl. Top with mint and lime juice to finish it off. Eat with bread, rice, or rice noodles.
