Mechado Filipino Beef Stew

Mechado is the kind of dish that tells a story the moment it hits the table. This beloved Filipino beef stew traces its roots to Spanish influence, taking its name from mecha, or “wick,” a nod to the old technique of threading pork fat through lean beef to keep it juicy during a long, slow braise. While modern versions skip the larding, the spirit of the dish remains the same. A rich tomato base, savoury soy sauce, bright pops of calamansi, and hearty potatoes and carrots come together in a deeply comforting one-pot stew that’s as soulful as it is satisfying. 

Once the beef is browned, everything else is wonderfully hands-off. It’s a true one-pot stew where simple pantry staples do the heavy lifting, and time becomes the most important ingredient. No fussy techniques, no constant stirring, just a slow simmer that rewards patience with depth and richness.

That ease is exactly what makes mechado such a natural cold-weather weeknight-friendly comfort dish. The kitchen fills with the gentle aroma of tomatoes, garlic, bay leaf, and soy sauce bubbling away, the kind of scent that feels like a warm hug for the senses. The beef turns meltingly tender, the sauce thickens into something spoon-clinging and savoury, and suddenly you have a meal that begs to be ladled over hot rice on a dark, chilly evening.

Mechado Filipino Beef Stew (adapted by Kitchn)

Serves 6

1 Tbsp. neutral oil, such as canola
3-pounds boneless beef chuck roast/stewing beef, trimmed and cut into 1 1/2-inch pieces
1 medium yellow onion, thinly sliced 
5 cloves garlic, minced
3 cups water
1-3/4 cups prepared tomato sauce
1/3 cup soy sauce 
1 Tbsp. brown sugar
3 dried bay leaves
1/4 tsp. ground black pepper
1 lb. Yukon Gold potatoes (about 2 large or 4 medium), peeled and cut into 1-inch pieces
3 medium carrots, peeled and cut crosswise into 1/2-inch pieces
1 large red bell pepper, cut into 1-inch pieces 

lime or calamansi, juice for splashing (optional)

Steamed rice for serving

sliced green onions, red onions and hot sauce at the table

Note: This recipe can be made entirely on the stovetop, or you can do Steps 5 and 7 in the oven. If using the oven, arrange a rack in the lower third of the oven and heat the oven to 325°F; make sure your pot is oven-safe.

Note: I made 1-1/2 times recipe for a big batch with leftovers!

Heat 1 Tbsp. oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until hot. Add half of the boneless beef chuck roast pieces and sear, stirring occasionally, until browned all over about six to eight mins. Transfer to a large plate. Add the remaining beef to the pot and repeat searing. Transfer all of the beef to the plate.

Reduce the heat to medium. Add onions and garlic to the pot. Cook until the onion is softened, 4 to 5 minutes. Stir in water, tomato sauce, soy sauce, sugar, dried bay leaves, and ground black pepper. Scrape up any browned bits from the bottom of the pot.

Return the beef pieces and their juices to the pot and stir to combine. Bring to a boil over medium-high heat.

Cover and transfer the pot to the oven, or cover and reduce the heat to maintain a simmer. Cook for 1 hour and 20 minutes. Stir in potatoes and carrots. Scatter the chopped bell pepper over the top.

Cover and return to the oven, or bring back to a simmer and cover again. Cook until the beef is very tender, about an hour more.

Remove and discard the bay leaves. Brighten with a splash of citrus (optional)

Serve hot with steamed rice. Sumptious!

Mechado is the kind of stew that develops even better overnight, when the flavours have had time to deepen and mingle. So make a large batch- double the recipe and enjoy it with effortless pleasure the next day!  It’s unfussy, deeply satisfying, and quietly generous, the sort of dish that makes winter cooking feel less like a chore and more like self-care.

Leftover mash potatoes and steamed rice make a great duo base.
I love serving this with Rude Mama's hot sauce 🌶

Full Recipe:

Mechado Filipino Beef Stew (adapted by Kitchn)

Serves 6

1 Tbsp. neutral oil, such as canola
3-pounds boneless beef chuck roast/stewing beef, trimmed and cut into 1 1/2-inch pieces
1 medium yellow onion, thinly sliced 
5 cloves garlic, minced
3 cups water
1-3/4 cups prepared tomato sauce
1/3 cup soy sauce 
1 Tbsp. brown sugar
3 dried bay leaves
1/4 tsp. ground black pepper
1 lb. Yukon Gold potatoes (about 2 large or 4 medium), peeled and cut into 1-inch pieces
3 medium carrots, peeled and cut crosswise into 1/2-inch pieces
1 large red bell pepper, cut into 1-inch pieces 

lime or calamansi, juice for splashing (optional)

Steamed rice for serving

sliced green onions, red onions and hot sauce at the table

Note: This recipe can be made entirely on the stovetop, or you can do Steps 5 and 7 in the oven. If using the oven, arrange a rack in the lower third of the oven and heat the oven to 325°F; make sure your pot is oven-safe.

Heat 1 Tbsp. oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until hot. Add half of the boneless beef chuck roast pieces and sear, stirring occasionally, until browned all over about six to eight mins. Transfer to a large plate. Add the remaining beef to the pot and repeat searing. Transfer all of the beef to the plate.

Reduce the heat to medium. Add onions and garlic to the pot. Cook until the onion is softened. Stir in water, tomato sauce, soy sauce, sugar, dried bay leaves, and ground black pepper. Scrape up any browned bits from the bottom of the pot.

Return the beef chuck roast pieces and their juices to the pot and stir to combine. Bring to a boil over medium-high heat.

Cover and transfer the pot to the oven, or cover and reduce the heat to maintain a simmer. Cook for 1 hour and 20 minutes.

Stir in potatoes and carrots. Scatter the chopped bell pepper over the top.

Cover and return to the oven, or bring back to a simmer and cover again. Cook until the beef is very tender, about an hour more.

Remove and discard the bay leaves. Brighten flavour with a splash of citrus.

Serve hot with steamed rice and condiments at the table.

Cantonese Borscht 羅宋湯

If you’ve ever eaten at a Hong Kong café, you’ve probably come across Cantonese borscht 羅宋湯- that comforting bowl of tomato soup that always seems to proceed your main dish and best served alongside a cuppa' HK milk tea. It’s rich, tangy, and full of chunky vegetables- the kind of soup that instantly feels like home.

But wait… borscht? Isn’t that an Eastern European soup made with beets? You’re absolutely right! The original version is famous for its deep ruby color. But in Hong Kong, they’ve made it their own. Instead of beets, ripe tomatoes are cooked to create a bright, savoury broth that reflects the city’s East-meets-West story- a little nostalgic, a little global, and entirely delicious. This humble soup tells the story of Hong Kong’s unique cha chaan teng café culture- how local chefs took Western dishes and reimagined them through a Cantonese lens. 

It was a recent visit to a cha chaan teng with my second son for lunch and watching him devour this soup- that reminded me just how simple it is to make at home and why I haven't made it already. It’s cozy, nourishing, and absolutely perfect for fall weather 🍂🥣.

Cantonese Borscht 羅宋湯 (adapted from Made with Lau)

Serves 4 (double recipe for even better-tasting leftovers)

1 lb. stew beef chunks or spare ribs

2 Tbsp. oil
1-inch ginger, smashed and minced
3 cloves garlic, minced

1 red onion, cut into large dice

4 tomatoes, divided (3 tomates, quartered then halved, 1 tomato, diced)
2 potatoes, cut into bite-sized pieces
2 carrots, diced
1 to 2 chili peppers, diced or use 1/4 to 1/2 tsp. cayenne powder
3 stalks celery, diced

1/3 cup ketchup

1/4 tsp. ground black pepper

2 cups chicken broth

1 can (284 mL) condensed tomato soup

9 cups water
1 lb. green cabbage, cored and cut into bite sized pieces

1/2 lemon
2 bay leaves
1 tsp. salt
2 Tbsp. sugar

Add the meat to a skillet/wok or pot with 4 cups of water and bring it to a boil. Let it simmer for 30 seconds to release the scum; remove into a bowl with a slotted spoon, discard water and quickly clean the wok or pot.

Meanwhile, start to boil 10 cups water in a separate pot or kettle. Dry your skillet/wok if needed, then set the heat to low. Add oil, when warm add ginger and garlic. Stir-fry until fragrant. Add onions and stir-fry for 20 seconds. Add the smaller, diced tomatoes and cook for about 30 seconds. Add potatoes and carrots- stir fry for 30 seconds. Note: The natural moisture from the tomatoes keeps everything from burning, so don’t be afraid to turn up the heat to medium or high. The higher temperature helps cook off the excess liquid so your ingredients can stir-fry instead of steam. Add the rest of the tomatoes and chili peppers. Stir-fry for about 30 seconds, then add the celery. Mix in ketchup. 

I highly reco cooking with pork lard (high smoke point) for flavour

Add the parboiled beef/spare ribs. Season with black pepper and stir. 

Turn the heat off to safely transfer all the ingredients into a large soup pot.

Add chicken broth and can of tomato soup, then turn the heat on to high. Add the boiled water, then stir well. Add the cabbage, bay leaves, and lemon. Cover and bring everything to a boil. 

To deepen the tomato flavour, add a can of condensed tomato soup

Turn the heat down to medium-low and uncover the pot to stir. Cover, and let simmer for two hours. Season with salt and sugar. Taste and adjust the seasoning to your liking. Enjoy! 

Tip: The flavours will deepen and get richer after a day or two in the fridge, so always make more!

So hearty and nutritious as it's delicious!

Change up your weeknight dinner with this Cantonese Borscht- a simple, cozy recipe perfect for crisp fall days or whenever you’re craving a taste of Hong Kong comfort.

Full Recipe:

Cantonese Borscht 羅宋湯 (adapted from Made with Lau)

Serves 4 (double recipe for leftovers)

1 lb. stew beef chunks or spare ribs

2 Tbsp. oil
1-inch ginger, smashed and minced
3 cloves garlic, minced

1 red onion, cut into large dice

4 tomatoes, divided (3 tomates, quartered then halved, 1 tomato, diced)
2 potatoes, cut into bite-sized pieces
2 carrots, diced
1 to 2 chili peppers, diced or use 1/4 to 1/2 tsp. cayenne powder
3 stalks celery, diced

1/3 cup ketchup

1/4 tsp. ground black pepper

2 cups chicken broth

1 can (284 mL) condensed tomato soup

9 cups water
1 lb. green cabbage, cored and cut into bite sized pieces

1/2 lemon
2 bay leaves
1 tsp. salt
2 Tbsp. sugar

Add the meat to a skillet/wok or pot with 4 cups of water and bring it to a boil. Let it simmer for 30 seconds to release the scum; remove into a bowl with a slotted spoon, discard water and quickly clean the wok or pot.

Meanwhile, start to boil 10 cups water in a separate pot or kettle. Dry your skillet/wok if needed, then set the heat to low. Add oil, when warm add ginger and garlic. Stir-fry until fragrant. Add onions and stir-fry for 20 seconds. Add the smaller, diced tomatoes and cook for about 30 seconds. Add potatoes and carrots- stir fry for 30 seconds. Note: The natural moisture from the tomatoes keeps everything from burning, so don’t be afraid to turn up the heat to medium or high. The higher temperature helps cook off the excess liquid so your ingredients can stir-fry instead of steam. Add the rest of the tomatoes and chili peppers. Stir-fry for about 30 seconds, then add the celery. Mix in ketchup. Add the parboiled beef/spare ribs. Season with black pepper and stir. Turn the heat off to safely transfer all the ingredients into a large soup pot.

Add chicken broth and can of tomato soup, then turn the heat on to high. Add the boiled water, then stir well. Add the cabbage, bay leaves, and lemon. Cover and bring everything to a boil. Turn the heat down to medium-low and uncover the pot to stir. Cover, and let simmer for two hours. Season with salt and sugar. Taste and adjust the seasoning. 

Tip: The flavours will deepen and get richer after a day or two in the fridge.

Gaga for Steak Tartare...

Who goes gaga for steak tartare 🥩🥖?

We all have a dish or two that are standouts, ones we crave and seek out and determines where we choose to dine out. That for me my friends is hands down steak tartare! It is pricey at a restaurant and with a small portion there is never enough to go around. I discovered that making it at home is not as daunting as it appears. I've made it thrice now and I think I got the flavourings down. Getting the right fresh cut from a trusted source and the optimum mix ins and you are on your way to savouring this French delicacy at home at your whim chez vous. Bon Appétit!

The luscious French meaty fare tastes beefy but light tossed with a melange of complimentary bits-  tangy gherkins, salty capers, savoury Worcestershire, piquant Dijon and Tabasco, and hits of shallots dotted with minced chives and parsley throughout. Let's not forget the creamy raw egg yolk and the extra shine of olive oil to tie it all in topped on crunchy baguette slices or kettle chips for the best mouthfeel and mouthful. #heavencanwait My family and I love French food and being the restaurant planner, it is the #1 dish the location has to master for me to make a reservation. So far in Toronto, the best steak tartares I've had was at Parquet on Harbord Street, Maison Selby and Jules Bistro. However, my experience with tartare started with horse at La Palette when it was helmed in Kensington Market. It was probably what piqued my love for this dish from way back including my restaurant romps when I frequently travelled to Quebec city for work. Don't know why I haven't returned since they moved to Queen West but maybe in general, I won't have to. Don't worry, the rest I am about to share doesn't involve horse 😊.

We always order a main portion to share with my three boys and husband, and it goes fast. We are lucky if we each get three bites and there's never enough toasted baguette slices to slather. And for 200 g the cost is easily $25 plus. I had to make this at home, and for a fraction of the price and enough to serve my army to be satisfied. Not everyone will attempt making raw steak at home, but fear not if you go to a reputable butcher, and tell them you are preparing the steak raw they will give you their best fresh option. Also for steak tartare you want it as lean as possible to get the best mince without tendon and fat. I visited Nortown on Bayview/York Mills and was offered their DiMarco cut for $16.99/lb. Lean indeed but had some fat to trim away. For that price it was a deal, considering that beef tenderloin is considered the optimum cut for this but was standing at $54.99/lb. 

My research online for recipes landed on this Paul Bocuse-style. The secret lies in mincing the meat finely with a sharp knife and using the right amount of mixed herbs and condiments.

Steak Tartare

Makes 4 servings (as an appetizer)

300 g lean beef filet (minced with a knife or a food grinder)
1 large egg yolk from a fresh egg
1 Tbsp. Dijon mustard
1/4 cup good olive oil
1 large shallot, finely diced
1 Tbsp. finely chopped parsley

1 Tbsp.  finely chopped chives
1 Tbsp. capers (roughly chopped)
2 tsp. tomato ketchup (yup, you read right)
1 Tbsp. chopped gherkins
1 to 2 tsp. tabasco (if you like it spicy)
2 tsp. Worcestershire sauce
Salt and pepper, to taste

Baguette, sliced on an angle

As you can see, there is some trimming that needs to be had.

Prepare baguette slices in the oven on one layer at 360F until golden and crunchy. Let cool.

With a clean cutting board and sharp knife, trim fat and tendon, then finely mincing the beef. Refrigerate in a medium bowl.

Meanwhile, whisk the egg yolk and mustard together in a small bowl. Still whisking, gradually add the olive oil.

Note: I got extra eggs here cause I made a double recipe batch and used medium eggs 😊

Add all the other ingredients and whisk them in. Then add the seasoning and mix in.

Mix the dressing well into the beef; taste to readjust seasoning.

Eat as it is. Especially delicious with toasted bread slices, crunchy kettle chips or with a simple salad.

To do what the restaurants do, unmold tartare from a ramekin

The tartare paired especially well with these truffle oil chips

Bon Appétit!

Enjoy your very own steak tartare from home!

Full Recipe:

Steak Tartare

Makes 4 servings (as an appetizer)

300 g lean beef filet (minced with a knife or a food grinder)
1 large egg yolk from a fresh egg
1 Tbsp. Dijon mustard
1/4 cup good olive oil
1 large shallot, finely diced
1 Tbsp. finely chopped parsley

1 Tbsp.  finely chopped chives
1 Tbsp. capers (roughly chopped)
2 tsp. tomato ketchup (yup, you read right)
1 Tbsp. chopped gherkins
1 to 2 tsp. tabasco (if you like it spicy)
2 tsp. Worcestershire sauce
Salt and pepper, to taste

With a clean cutting board and sharp knife, trim fat and tendon, then finely mincing the beef. Refrigerate in a medium bowl.

Meanwhile, whisk the egg yolk and mustard together in a small bowl. Still whisking, gradually add the olive oil.

Add all the other ingredients and whisk them in. Then add the seasoning and mix in.

Mix the dressing well into the beef; taste to readjust seasoning.

Eat as it is. Especially delicious with toasted bread slices, crunchy kettle chips or with a simple salad.

The Wonderful Bowl of Vietnamese Pho...

Pho the first time (over the holidays), it turned out pho-tastic ! Now, I've made pho numerous times, and evenly taught it in a recent Cook For A Cause event series Part II. But first a bit of my reasoning why it took me so long to get to it:

I've made other specialty Vietnamese noodle soups that are robust and complex in flavour such as Bún bò Huế and Bún riêu but never the ubiquitous beef noodle soup. Was it that I heard it took hours to cook the broth and for less than $10 a bowl at restaurants, it wasn't worth the time. Nevertheless, it is far easier, less time-consuming and worth every bit of effort to brew your own. Here are some tips for that succulent broth:

* Use equal parts bones/bone-in meats to water lbs : quarts
* Use a mix of beef shin bones, oxtails and/or bone-in beef shank. Look for cuts with bone marrow.
* Parboil and rinse the bones.
* Toast your spices (star anise, cloves, cardamom, cinnamon sticks).
* Broil your onions and ginger until nicely charred.
* Add seasoning (salt, yellow rock sugar and fish sauce) during the last 1/2 hour. 3 hours total simmer. And Yes, a smidgen of MSG too for mouthfeel (which is naturally derived from seaweed btw)!!

Lastly, when you've got your recipe down, make sure to cook a large pot of broth to freeze for more pho on the whim down the road. My big yellow mama does those serious jobs for me!

Serve with thin banh rice noodles, bean sprouts, Thai basil, cilantro, sliced onions, green onions, lime wedges and chilies/chili sauce at the table and you got pho take-out homestyle with love!

Vietnamese Pho Beef Noodles Soup

Serves 8 to 10

Cooking Time: Total 3 hours

2 to 2-1/2 lbs. beef bones, beef leg, knuckles, knees (with some marrow is best)
1-1/2 to 2 lbs. beef shanks, oxtail and/or stewing beef
NOTE: You want a total of 4 lbs. bones & meat

1 large white onion, peeled or not and halved
3-inch piece of fresh ginger, peeled or not, and halved lengthwise
4 star anise
4 whole cloves
2 (3-inch) cinnamon sticks
2 brown cardamom pods, bruised
1 small daikon white radish, roughly chopped
4 quarts (16 cups) water
1 to 2 Tbsp. sea salt
3 Tbsp. rock sugar
3 - 4 Tbsp. fish sauce
MSG, just a ¼ tsp. smidgen (or omit)

Serve with: raw beef, thinly sliced (beef chuck, brisket, rump), tendon, tripe, beef balls
- thin flat rice noodles (banh pho)
- garnishes: fresh herbs (cilantro, mint, and/or Thai basil), bean sprouts, lime wedges, thinly-sliced Thai bird chilies, thinly-sliced onions- green and white, hoisin and sriracha sauces.

You want to buy bones that have some marrow, such as beef leg, knuckles and knees. The marrow will add some collagen and give the soup body and extra flavour.

I love gelatinous beef tendon in pho. Make sure the package you buy contains slender pieces, as larger tendon pieces can take longer to cook than the three hours for the pho. 

Fill a large pot with water to cover the beef bones and meat. Add 1 tsp. salt and 3 slices of ginger. Bring to a boil for five minutes to remove impurities. Pour out the beef and water in a strainer. Rinse the bones and meat well; drain. Rinse and wipe the pot dry.

Place bones and meat back into the pot; cover with 4 quarts of water. Bring to a boil.

Meanwhile, char the onions and ginger. Turn the oven broiler to high, and place the baking rack about 6 – 8 inches away from the heating elements. Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil. Broil for about 15 to 20 minutes, until the tops of the onion and ginger are nicely charred. Remove and set aside.

In a pan, toast the star anise, cloves, cinnamon and cardamom pods over medium-high heat for about 3 minutes, turning on its sides until fragrant. Place the smaller aromatics in a spice ball or wrapped in a cheese cloth. 

Add the spices and cinnamon sticks to the pot. Add the charred onion, ginger and radish; Bring the water back to a boil over high heat. Reduce heat to medium-low; simmer for 2-1/2 hours, skimming the surface for oil often.

Beef Tendon: Add to the broth at the beginning. Larger pieces may take longer to cook.

Beef Tripe: Boil in water for five minutes with 2 slices of ginger, salt and white pepper. Thinly slice. Set aside and cook during last five minutes in broth before serving.

Stir in the fish sauce, sugar, salt and MSG; return to a boil then simmer over low heat for 30 minutes. Taste and season the broth as needed. Strain the broth through a fine strainer or one covered with a cheese cloth, keeping the meat and discarding the other solids.

Beef Balls (fresh/frozen): Add to the finished broth and boil for ten minutes.

Prep the noodles. Cook the noodles separately according to the package instructions. Drain in a strainer; briefly rinse the noodles with cold water to prevent them from cooking.

Assemble. Add a handful of noodles to each individual serving bowl. Portion the beef slices between each serving bowl. Add other meats- shank, oxtail, tripe, tendon, beef ball etc., Then ladle the hot broth into the serving bowls, being sure to submerge the meat completely so that it gets cooked. Top each bowl with lots and lots of garnishes, and finish with a squeeze of lime juice.

Cook's NOTE: To let the soup flavour penetrate the noodles, simmer the cooked banh pho rice noodles in some broth, portion out, then ladle on the hot steaming beef broth in the serving bowl.

My big yellow mama does big batch jobs, such as pho with double this recipe :)

Yummy succulence!

This past Sunday, I hosted my second, of three parts to the Cook For A Cause series. A two hours Cook-Along class with Vietnamese favourites- fresh and healthy shrimp and pork salad rice rolls (goi cuon) and this beloved classic pho- beef noodle soup. All the proceeds went to support food insecurity through food sharing programs for the homeless delivered by my partner Chef Steph Lo from Mama Lo's Bakery & Kitchen. Noteably, her next big one is cooking 1K hot Easter meals for the city's encamped. 

For more background info. on the cause, check out my Post. To date, the event has raised $1.5K! One more workshop is in the horizon on March 28th before the Easter cook-off.

It was a great success! What a fun day Sunday, cooking for a great cause!

Serve pho with a dipping sauce of hoisin and sriracha for your meats.

Some testimonials and eye candy photos from participants!

This couple Joe and Emily shared their goods with two other couples in their building, and they said it was even better than take-out!

The Tom family had an all-out affair with a Vietnamese meal that evening. Looks scrumptious!

Full Recipe:

Vietnamese Pho Beef Noodles Soup
Serves 8 to 10
Cooking Time: Total 3 hours

2 to 2-1/2 lbs. beef bones, beef leg, knuckles, knees (with some marrow is best)
1-1/2 to 2 lbs. beef shanks, oxtail and/or stewing beef
NOTE: You want a total of 4 lbs. bones & meat

1 large white onion, peeled or not and halved
3-inch piece of fresh ginger, peeled or not, and halved lengthwise
4 star anise
4 whole cloves
2 (3-inch) cinnamon sticks
2 brown cardamom pods, bruised
1 small daikon white radish, roughly chopped
4 quarts (16 cups) water
1 to 2 Tbsp. sea salt
3 Tbsp. rock sugar
3 - 4 Tbsp. fish sauce
MSG, just a ¼ tsp. smidgen (or omit)

Serve with: raw beef, thinly sliced (beef chuck, brisket, rump), tendon, tripe, beef balls
- thin flat rice noodles (banh pho)
- garnishes: fresh herbs (cilantro, mint, and/or Thai basil), bean sprouts, lime wedges, thinly-sliced Thai bird chilies, thinly-sliced onions- green and white, hoisin and sriracha sauces.

Fill a large pot with water to cover the beef bones and meat. Add 1 tsp. salt and 3 slices of ginger. Bring to a boil for five minutes to remove impurities. Pour out the beef and water in a strainer. Rinse the bones and meat well; drain. Rinse and wipe the pot dry.

Place bones and meat back into the pot; cover with 4 quarts of water. Bring to a boil.

Beef Tendon: Add to the broth at the beginning. Larger pieces may take longer to cook.

Beef Tripe: Boil in water for five minutes with 2 slices of ginger, salt and white pepper.

Beef Balls (fresh/frozen): Add to the finished broth and boil for ten minutes.

Beef Slices (thin): see assemble.

Meanwhile, char the onions and ginger. Turn the oven broiler to high, and place the baking rack about 6 – 8 inches away from the heating elements. Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil. Broil for about 15 to 20 minutes, until the tops of the onion and ginger are nicely charred. Remove and set aside.

In a pan, toast the star anise, cloves, cinnamon and cardamom pods over medium-high heat for about 3 minutes, turning on its sides until fragrant. Place the smaller aromatics in a spice ball or wrapped in a cheese cloth. Add the spices and cinnamon sticks to the pot. Add the charred onion, ginger and radish; Bring the water back to a boil over high heat. Reduce heat to medium-low; simmer for 2-1/2 hours, skimming the surface for oil often.

Stir in the fish sauce, sugar, salt and MSG; return to a boil then simmer over low heat for 30 minutes. Taste and season the broth as needed. Strain the broth through a fine strainer or one covered with a cheese cloth, keeping the meat and discarding the other solids.

Prep the noodles. Cook the noodles separately according to the package instructions. Drain in a strainer; briefly rinse the noodles with cold water to prevent them from cooking.

Assemble. Add a handful of noodles to each individual serving bowl. Portion the beef slices between each serving bowl. Add other meats- shank, oxtail, tripe, tendon, beef ball etc., Then ladle the hot broth into the serving bowls, being sure to submerge the meat completely so that it gets cooked. Top each bowl with lots and lots of garnishes, and finish with a squeeze of lime juice.