Nyob Zoo!
I wanted to share a classic, deeply traditional beef soup from Hmong culture called bitter beef soup, known in Hmong as Nqaj Nyuj Ab Hau. This dish is typically prepared when a cow is freshly butchered for special occasions such as funerals, string-tying ceremonies, or large celebrations.
This soup is truly one for the old soul. It features an assortment of different cuts of beef and gets its distinctive bitterness from beef bile. It’s rich in aromatics and deeply flavorful especially when made with high-quality beef. Although it’s commonly enjoyed during special occasions, you can absolutely make it at home any time of the year. I’ll share how to prepare it using ingredients you can easily find at your local Asian grocery store.
BEEF BILE: This is what makes the soup bitter. Beef bile is a digestive liquid produced by the liver and stored in the gallbladder of cows. It’s a thin, greenish-yellow liquid with a strong, concentrated bitter flavor. A small amount goes a long way when used in cooking. Beef bile can easily be bought at any Asian grocery store usually in the frozen area. Thaw it out so you can use it.
NOTE: You DO NOT have to make the soup bitter! Omit the beef bile. The soup will taste just a good!
ANOTHER ALTERNATIVE if you don’t like the flavor of beef bile: Sadao Flower-This is an edible flower used in Thai cuisine. It’s known for it’s distinct bitter flavor. Adding a small bundle of this into the soup will make it quite bitter. It does have a unique taste to it so add a little bit and taste as you go. Adjust as needed once you know what this taste like first. It’s usually sold at most Asian grocery store in the freezer section. Thaw before use. 
All sorts of beefs: This soup contains all sorts of beef parts. It has beef intestines, beef hearts, tripe, the bile, short ribs, and the chuck or ribeye. It’s full of beef flavor with all sorts of different textures!
Aromatics: Ginger, galangal, lemongrass, and kaffir lime leaves give the soup its fragrant aroma and help balance the richness of the beef. They also reduce any unwanted gaminess, creating a cleaner, more rounded flavor. Peppers add heat and depth, while Vietnamese coriander, cilantro, and green onions are stirred in at the end for a fresh vibrant finish.
Bitter Beef Soup
Ingredients
- 2 lbs beef chuck short ribs
- 1 lbs beef chuck (roughly coarse grind)
- 2 lemongrass stalks (slightly smashed)
- 10 kaffir lime leaves
- 1 oz galangal (sliced thin) [28g]
- 3 oz ginger (sliced thin) [84g]
- 8 cups water
- 1 tbsp salt
- 2 tsp chicken bouillon powder (Totole brand)
- 8 oz beef heart (sliced thin)
- 12 oz beef tripe (sliced into bite size) [I used omasum tripe for faster cooking]
- 1 lb beef marrow guts (intestines) (rinse inside and out)*SEE DIRECTIONS*
- 2 Tbsp beef bile
- 1 cup cilantro (rough chopped)
- 4 green onion (sliced)
- 1 cup Vietnamese coriander (rau răm)
- 3-4 Bird's eye chili peppers (sliced)
- More salt at the end to season as needed only
Instructions
- In a pot, add in the beef short ribs. Saute on medium high heat for a couple minutes on both sides until just slightly brown and the fat is rendering out. Then add in the slightly smashed lemongrass, sliced galangal, ginger, and kaffir lime leaves. Saute for about 2 minutes or until you start smelling the aromatics. Then add in the roughly coarse grind beef chuck or ribeye. Saute until you see a little pink left. Then add in 8 cups of water, salt, and chicken bouillon powder. Slightly cover with a lid and let it simmer for about 40-45 minutes or until the short ribs are just tender. Remove any scum and access fat as it cooks.
- While the short ribs are cooking, clean and cook the beef marrow guts (intestines). Transfer the beef marrow guts into a bowl and run warm water through to rinse well. Rinse the outside and also run warm water inside the intestines to clean it out throughly. I like to clean the inside at least 3-4 times with running warm water. Remove any unwanted fat that is attached to the guts as needed. Once cleaned, drain the water well and transfer the intestines into a separate pot of boiling water to cook and clean out the intestines throughly. Let it cook for at least 25 minutes. Remove into a bowl and allow it to cool before cutting it into 1/2 inch size pieces. Set aside.
- Cut the beef heart into thin bite size pieces along with the beef tripe into your favorite desire thickness. Set aside.
- Prep all the green onions, cilantro, chili peppers, Vietnamese coriander and set it aside.
- Once the short ribs are cooked to just tender, add in the beef bile, sliced beef hearts, intestines, and tripe. Stir, slightly cover and let it boil for at least 15-20 minutes.
- Remove the lemongrass stalks then add in the sliced peppers, green onions, cilantro, and Vietnamese coriander. Stir well and let it cook for about 30 secs and then turn off the heat. Taste and adjust the seasoning. Add a little bit more salt as needed if you want it a little bit saltier. Serve hot.
- Enjoy with a side of fresh steamed rice!
