Soup No.5

Method

1. 01
   Step 1Blanch the meat12m 30s

   Blanch the meat by placing it in a pot of boiling water along with the ginger and vinegar for 10-15 minutes.

   Ox bat and ballsGinger1 pc of 3 pcVinegar
2. 02
   Step 2Rinse the meat

   Rinse off any impurities.

   Ox bat and balls
3. 03
   Step 3Pressure cook the broth40 min

   Place the meat in a pressure cooker, setting aside the balls, and cook for another 35-45 minutes or until tender, along with the water, the broth ginger (1 thumb), red onion (1), garlic bulb, leeks (2 stalks), and bay leaves (6 and 3) to make the broth.

   Ox bat and ballsWaterGinger1 pc of 3 pcRed onion1 pc of 2 pcGarlicLeek2 pc of 3 pcBay leaf9 pc of 9 pc
4. 04
   Step 4Remove and slice meat

   Remove the meat, slice it into bite-sized chunks and set aside.

   Ox bat and balls
5. 05
   Step 5Sauté the aromatics

   Sauté the onions, garlic, leeks and ginger in annatto oil until soft, then add back the meat. Ginger 1 thumb, red onion 1, leek 1 stalk.

   Annatto oilRed onion1 pc of 2 pcGarlicLeek1 pc of 3 pcGinger1 pc of 3 pcOx bat and balls
6. 06
   Step 6Add chilies and seasonings

   Add the chilies, sibot, sugar, salt, radishes and lemongrass.

   Chili pepperSibotBrown sugarSaltRadishLemongrass
7. 07
   Step 7Simmer and thicken soup30 min

   Fill the pot with the reserved broth and simmer for 30 minutes, then add fish sauce, salt, pepper and cornstarch slurry, and mix well until thickened.

   Fish sauceSaltBlack pepperCornstarch
8. 08
   Step 8Serve and enjoy

   Serve and enjoy!