Soup of Boiled Beef Bones from Traditional Recipes of Laos by Phia Sing

Name: Soup of Boiled Beef Bones from Traditional Recipes of Laos by Phia Sing
Ingredients: 1 rhizome of ginger, all to be placed in the hot ashes of a charcoal fire until the aroma is brought out, then to be crushed just enough to break them—the result is known as kheuang mok fai; 1 stalk ol lemon grass, all to be placed in the hot ashes of a charcoal fire until the aroma is brought out, then to be crushed just enough to break them—the result is known as kheuang mok fai; 2 (small) shallots, all to be placed in the hot ashes of a charcoal fire until the aroma is brought out, then to be crushed just enough to break them—the result is known as kheuang mok fai; 5 phak i leut (salad leaves); some plain uncooked rice, washed (and drained); salt and fish sauce; spring onion leaves, chopped; beef spare ribs—take off and discard the fat and cut the bones into pieces

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Method Put two bronze jugfuls (2 pints) of water, salt, the rice and the kheuang mok jai into a pot. Put it on the fire until the water comes to the boil. Put in the bones and continue boiling unti...

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Ingredients

1 rhizome of ginger, all to be placed in the hot ashes of a charcoal fire until the aroma is brought out, then to be crushed just enough to break them—the result is known as kheuang mok fai
1 stalk ol lemon grass, all to be placed in the hot ashes of a charcoal fire until the aroma is brought out, then to be crushed just enough to break them—the result is known as kheuang mok fai
2 (small) shallots, all to be placed in the hot ashes of a charcoal fire until the aroma is brought out, then to be crushed just enough to break them—the result is known as kheuang mok fai
5 phak i leut (salad leaves)
some plain uncooked rice, washed (and drained)
salt and fish sauce
spring onion leaves, chopped
beef spare ribs—take off and discard the fat and cut the bones into pieces