Camto Soup pairs rich beef-bone broth with sweet-savory tender beef, cabbage, and eggs.
3 hours 35 minutes · Serves 6
Ingredients for Camto Soup
1½ kg beef leg bones
700 g beef flank steak or brisket, cut into small strips or cubes
8 cups water, plus more as needed
½ cup soy sauce
6 tablespoons brown sugar
3 star anise
2 dried bay leaves
2 tablespoons cornstarch mixed with 4 tablespoons water
1 teaspoon ground black pepper
2 white onions, quartered
2 whole heads garlic, minced
Fish sauce, to taste
Salt, to taste
Oil
½ head Chinese cabbage, chopped
6 hard-boiled eggs, peeled and sliced
Chopped spring onions, for garnish
Fried garlic, for garnish
Rice or noodles, for serving
How to cook Camto Soup
1.Sauté half the garlic and onions in oil; brown the beef and bones on all sides.
2.Add water and a little salt; boil, then simmer gently for 1½ hours, replenishing water as needed. Remove beef; simmer bones 1 hour longer.
3.Fry remaining garlic until golden; reserve it. Add 1 cup bone broth, beef, soy sauce, sugar, spices, pepper, and slurry; simmer 30 minutes until very tender.
4.Add cabbage to the bone broth and cook 5 minutes. Fill bowls with broth, cabbage, sauced beef, eggs, spring onions, and fried garlic; serve with rice or noodles.
