Ingredients:

  • 5 lbs beef marrow and knuckle bones
  • 1 lb beef shank
  • 12 cups filtered water
  • 1 medium white onion, halved
  • 10 cloves garlic, smashed
  • 1 piece fresh ginger, sliced
  • 3 cups cooked short-grain white rice
  • 1 bunch scallions, thinly sliced
  • 2 tbsp fish sauce
  • sea salt to taste
  • black pepper to taste

Instructions:

  1. Place the ox bones in a large bowl of cold water for 2 hours to draw out excess blood.
  2. Cover bones with water in a pot and bring to a roaring boil for 10 minutes.
  3. Drain the grey water entirely and scrub the bones under cold running water to remove any dark coagulated bits.
  4. Return the cleaned bones and the beef shank to the pot. Add 12 cups of fresh water, onion, garlic, and ginger.
  5. Bring to a boil, then reduce to a medium-high simmer, maintaining a consistent bubble to emulsify the collagen.
  6. Skim any floating foam from the surface for the first hour of cooking.
  7. Simmer uncovered for 5–6 hours (or 2 hours on High Pressure in an Instant Pot), topping up water as needed.
  8. Serve the broth in bowls with a portion of cooked white rice and sliced scallions.
  9. Season each bowl at the table with fish sauce, sea salt, and black pepper to taste.