Photograph of the finished Dried Bamboo Shoot and Oxtail Soup

Vietnam · Canh măng khô đuôi bò

Dried Bamboo Shoot and Oxtail Soup

3 hr Hands-on time + 12 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Oxtail Oxtail 2.6 lb
  • Photograph of Dried bamboo shoots Dried bamboo shoots 11.3 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Ginger Ginger 2.1 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Sawtooth coriander Sawtooth coriander 1.4 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak dried bamboo shoots for 12 hours, then boil them three times, each time for 20 minutes, changing the water to remove bitterness and sulfur.
  2. 2 Blanch the oxtail for 5 minutes with ginger, then rinse off the foam.
  3. 3 Simmer the oxtail with 1.5 liters of water and roasted shallots for 2 hours, until the meat separates from the bone.
  4. 4 Sauté the boiled bamboo shoots with a little fish sauce for 8 minutes to allow the flavors to infuse, then add them to a pot and cook for 30 minutes.
  5. 5 Season with fish sauce, then sprinkle with chopped scallions, sawtooth coriander, and pepper.

With an appliance

  • Pressure cooker 2 hr

    Replace step 3: simmer the oxtail in a pressure cooker for 50 minutes at high pressure, then release the pressure naturally for 15 minutes, and then cook the bamboo shoots with the lid open for 25 minutes.

Start cooking