I Asked 5 Asian Chefs How They Cook CHEAP Beef!

Ingredients

• 2 lb Beef Shank (cut into 2‑inch pieces, bone‑in for flavor)
• 4 qt Water (cold, for initial boil)
• 1 Lemon (sliced, added to the pot for brightness)
• 2 inch Ginger (sliced, adds warmth)
• 2 tbsp Salt (kosher or sea salt)
• 1 Sweet Onion (quartered, for aromatics)
• 2 stalks Lemongrass (bruised and cut into 2‑inch pieces)
• 2 tbsp Avocado Oil (high smoke‑point oil for seasoning oil)
• 1 tsp Anise Seeds (adds licorice note to seasoning oil)
• 1 tsp Red Chili Flakes (adjust heat to taste)
• 1 tbsp Shrimp Paste (fermented, provides umami and salty depth)
• 1 tsp Mushroom Powder (dried mushroom ground to powder, adds earthy flavor)
• 200 g Wide Rice Noodles (Bánh Phở) (soaked in warm water 20 min, then drained)
• 100 g Bean Sprouts (rinsed and drained)
• 50 g Red Cabbage (thinly sliced)
• 1 bunch Fresh Cilantro (roughly chopped)
• 0.5 bunch Vietnamese Coriander (Rau Răm) (optional, adds peppery note)

Instructions

1. Prepare the Beef and Initial Boil

   Rinse the beef shank under cold water, trim excess fat, and place in a large stockpot. Add cold water, sliced lemon, sliced ginger, and salt. Bring to a gentle boil, then immediately reduce heat and simmer for 5 minutes to clean the meat.

   Time: PT15M

   Temperature: Just below boiling (≈90°C)

2. Long Simmer for Flavor Extraction

   Add the sweet onion quarters, bruised lemongrass stalks, and extra ginger slices to the pot. Cover and let the broth simmer low and slow for 8 hours (or overnight) until the meat is fork‑tender and the liquid is richly flavored.

   Time: PT8H

   Temperature: Low simmer (≈85°C)

3. Toast Aromatics

   While the broth simmers, heat a skillet over medium‑high heat. Add the sweet onion, ginger, and lemongrass pieces; toast for about 5 minutes until fragrant and lightly charred.

   Time: PT5M

   Temperature: Medium‑high (≈180°C)

4. Make Seasoning Oil

   In a small saucepan, heat avocado oil over medium heat. Add anise seeds, chili flakes, and chopped lemongrass; sauté 1 minute. Stir in shrimp paste water (shrimp paste dissolved in a splash of broth) and mushroom powder; cook another 2 minutes until the mixture is aromatic.

   Time: PT5M

   Temperature: Medium (≈160°C)

5. Strain and Finish the Broth

   Remove the beef shank and set aside to cool. Strain the broth through a fine mesh strainer into a clean pot, discarding solids. Stir in the toasted aromatics and the seasoning oil. Simmer for an additional 5 minutes to meld flavors.

   Time: PT5M

   Temperature: Medium (≈95°C)

6. Cool and Slice the Meat

   Let the cooked beef shank cool to room temperature, then refrigerate for 15 minutes to firm up. Slice thinly against the grain for serving.

   Time: PT15M

7. Prepare Noodles and Fresh Toppings

   Soak wide rice noodles in warm water for 20 minutes, then drain. Rinse bean sprouts, slice red cabbage, thinly slice onion, and chop cilantro and Vietnamese coriander.

   Time: PT10M

8. Assemble the Bowls

   Divide noodles among four bowls. Top with bean sprouts, red cabbage, onion, cilantro, and Vietnamese coriander. Arrange sliced beef on top, then ladle hot broth over everything. Serve immediately.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g