Back to 6 servings beef and broth 2 pounds beef chuck or beef shank, bone-in shank or cubed chuck 1 pound beef short ribs, optional, for extra richness 8 cups water, enough to cover the meat by about 2 inches 1 large onion, peeled and quartered 1 teaspoon whole black peppercorns 2 tablespoons fish sauce, amber-colored brand; gluten-free if needed vegetables 2 medium potatoes, peeled and quartered 1 medium carrot, peeled and sliced; optional 2 ears corn, husked and cut into halves; optional 8 ounces green beans, ends trimmed, cut into 2-inch pieces 0.25 head green cabbage, cut into wedges 2 baby bok choy, optional, washed and ends trimmed finish 2 green onions, chopped, for garnish kosher salt, to taste 1 cup steamed rice, for serving 0.25 cup fish sauce, for the table
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1 Step 1: Rinse the beef, pat it dry, and rub it with 1 teaspoon baking soda; let it sit 30 minutes, then rinse off well and pat dry. Skip this step if you prefer.2 Step 2: Place the beef in a large pot with the water and bring to a boil over medium-high heat, skimming off the scum that rises until it stops.3 Step 3: Add the onion, peppercorns and fish sauce. Reduce the heat, cover and simmer gently for 2 to 2 1/2 hours, until the beef is fork tender, adding water if the liquid drops below about 6 cups.4 Step 4: Lift out the onion and any loose aromatics with a strainer and discard them. Add the potatoes, carrots and corn and simmer 10 to 15 minutes, until the potatoes are nearly tender.5 Step 5: Add the green beans, cabbage and bok choy and simmer 3 to 5 minutes, until tender yet crisp. Season the broth with salt to taste.6 Step 6: Ladle the beef, vegetables and broth into bowls, garnish with green onions, and serve hot with steamed rice and fish sauce on the side.getsaucepan.com/r/8f225a66-baeb-5a49-a28d-48bd2619c762
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