1 piece beef shank, about 2 lbs (1 kg), with the bone
1 3/4 lbs (800 g) beef marrowbones
1 large onion, cut into wedges
4 cloves garlic, peeled and halved
2 tablespoons (30 ml) fish sauce (nuoc mam or Patis)
1 tablespoon (15 ml) black peppercorns
2 to 3 ears of corn, cut into pieces
1 chayote, peeled, pitted and diced
1/2 Chinese cabbage, cut into about 1-inch (2.5-cm) thick slices
2 to 3 baby bok choy, pulled into leaves (optional)
Jasmine rice, cooked
White vinegar (Datu Puti) (optional)
Sambal oelek (optional)
In a large pot, place shank and bones. Cover with cold water and bring to a boil. Simmer for about 10 minutes to remove impurities. Drain and discard broth. Clean the pot.
Rinse shank and marrowbones under cold water, rubbing to clean them thoroughly. Return to pot. Add onion, garlic, fish sauce, and peppercorns. Cover with water and bring to a boil. Simmer gently, covered, for about 4 hours or until meat falls off the bone. Skim, if needed.
Reserve meat and marrowbones in a bowl. Trim fat from the meat and remove the bone from the shank. Strain broth through a sieve and return to pot. Season with salt. Add meat, marrowbones, corn, chayote, and Chinese cabbage. Bring to a boil and simmer for about 15 minutes or until vegetables are tender. Add bok choy 1 minute before the end of cooking.
Place bulalu in the centre of the table. Ladle into bowls. Serve with jasmine rice, vinegar, and sambal oelek. Better eaten with a spoon and a fork.
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