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越南风味牛肉汤(Yue Nan Feng Wei Niu Rou Tang) Most of the soups I made over the years are Chinese style, they are simple, original, only with flavor of green onion and ginger. I have been thinking of making Vietnamese beef soup for many years, the reason is that all the beef pho soup I have tried so far is too sweet for me with a lot of sugar added. I am not a big fan of adding so much sugar to meat soup. And this recipe is the result of my first adventure into Vietnamese style soup, I intentionally left the sugar out. Given the generous portion of beef bone and meat used in this recipe, and no use of sugar at all, I believe the taste and flavor are much better than the restaurant version I have tried. For more fun cooking ideas, see Recipes by Category . Ingredients 3 to 4 lb. Beef bone 2 lb. Beef chuck roast (or any other cut) 1 white onion 1 tablespoon canola oil 2 tablespoon fish sauce 1 teaspoon black pepper 2 teaspoon salt 2 arise stars 2 cinnamon sticks 2 cloves of garlic 1 pinch o...

西式牛肉汤加杏鲍菇 (Xi Shi Niu Rou Tang Jia Xin Bao Gu) While I make Chinese style soup most of the time, I always want to try western style soup or stew because of their rich flavor. Today I tried this beef soup successfully with the addition of king oyster mushroom, which is great for soup or stir fry. For more fun cooking ideas, see Recipes by Category . Ingredients 1 lb. Beef chuck roast 1/4 lb. white onion 3/4 lb. Tomato  3/4 lb. Potato 1 tablespoon canola oil 1 can of roasted garlic diced tomato 1 teaspoon salt Preparation Time: 10  minutes Cooking Time: 80 minutes Servings: 4 Cooking Steps 1. Get 1 lb. Beef chuck roast, cut into 1/2 inch bite size cubes。 2. Add 1 tablespoon canola oil to a wok, heat using medium high heat, add the beef cubes, pan fry for about 5 minutes. Note once the juice comes out of the beef, there is no need to further pan frying. 3. Cut 1/4 lb. Onion, 3/4 lb. Tomato 1, 3/4 lb. Potato into 1/2 inch bite size, add to the wok. 4. Cut 1 ear corn into 1 inch ...