We are in the middle of summer here in Cali but hallelujah to the weather gods, temperature the last few days has been amiable. The sun today was up and bright but we had none of that sticky, please-stop-me-from-undressing-and-walking-around-naked sweltering heat. The weather, in fact, was so cool and comfortable that I enjoyed a huge bowl of piping-hot bulalo mami for lunch without even breaking a sweat.
Bulalo mami is a noodle soup made with bone-in beef shanks and fresh egg noodles. As I’ve mentioned in my chicken mami post, the making of a great soup starts with a quality meat stock. My noodle soups tend to be scant and simple with only the barest of additions as all the vegetables, boiled eggs and fancy trimmings will not make up for a lackluster broth. Give this bulalo mami a try tonight and let me know what you think. I love, love, love hearing from you.
- water
- 3 pounds bone-in beef shanks
- 1 medium onion, peeled and quartered
- 5 to 6 cloves garlic, peeled and crushed
- 1 tablespoon peppercorns
- 2 tablespoons fish sauce
- salt to taste
- 1 medium napa cabbage, ends trimmed, leaves separated and cut into 3-inch thick
- 1 (16 ounces) package fresh egg noodles
- fried garlic bits
- green onions, ends trimmed and chopped
- 1 head garlic, peeled and minced
- ½ cup oil
- In a large pot over medium heat, bring enough water to cover meat into a boil. Add beef shanks and continue to boil for about 10 minutes, skimming scum that accumulates on top. Remove meat from water and wash under cold water to remove impurities. Discard liquid and rinse pot.
- In the pot over medium heat, return meat and enough water to cover. Bring to a boil, skimming scum that accumulates on top. When the broth has cleared, add onions, garlic, peppercorns and fish sauce.
- Lower heat to low, cover and cook at a bare simmer for about 3 hours or until meat is fork-tender. Season with salt to taste.
- In a medium pot over medium heat, bring about 4 cups water to a boil. Add cabbage and cook for about 1 to 2 minutes or until tender yet crisp. With a slotted spoon, remove from water and set aside.
- In another pot over medium heat, bring about 4 quarts water to a boil. Add egg noodles and cook for about 10 to 15 seconds. Remove from water and rinse with cold water. Drain well.
- Divide egg noodles into serving bowls. Add beef shanks and cabbage. Pour hot broth. Garnish with fried garlic bits and chopped onions. Serve hot.
- n a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.
Adia says
September 14, 2014 at 2:55 pmThank you SO MUCH for this recipe! Reminds me so much of my tatay and him making this for us as kids on Sunday during football season. Sometimes though with out the noodles and just over rice with a little bit of patis on the side 🙂
Lalaine says
September 14, 2014 at 3:23 pmFood memories are the best 🙂
Karen arceo says
August 1, 2014 at 11:05 pmMs. Lalaine where can i buy the egg noodles here in cali? Thanks!
Lalaine says
August 2, 2014 at 1:34 pmHello Karen
They are available at Seafood City. You can find them at their refrigerated section close to the tofu, salted eggs, udon and yakisoba noodles.
Deanna says
July 2, 2014 at 5:12 pmI will try this recipe tonight. Perfect as it is winter here in NZ.
Lei says
May 28, 2014 at 7:16 amLalaine:
Thanks for posting this recipe as I love noodles and this sounds delicious. Looking forward to making this dish but what is pechay?
Lalaine says
May 28, 2014 at 10:14 amI apologize Lei, I meant Napa cabbage. Recipe corrected.