Beef bone soup with young Passion fruit leaves is a popular traditional Lao dish. The long-simmered beef bones give the soup a rich, naturally sweet flavor, while the young Passion fruit leaves add a mild bitterness that makes the dish unique.
Beef bones provide protein and collagen, while the leaves contribute vitamins and dietary fiber. Vitamin A supports healthy vision, vitamin C supports the immune system, and fiber helps maintain healthy digestion.
Ingredients:
- 700 g-1 kg beef bones (leg bones or ribs)
- 2-3 handfuls of young Passion fruit leaves
- 2-3 fresh chilies (optional, according to taste)
- 1 teaspoon salt
- 1 teaspoon seasoning powder (optional)
- 2-2.5 liters of clean water
How to Make Beef Bone Soup with Passion fruit Leaves
- Wash the bones thoroughly. Blanch them in boiling water for 3–5 minutes, then rinse again to help make the soup clearer.
- Cook the bones. Bring the water to a boil and add the beef bones. Simmer for about 1.5-2 hours, or until the meat is tender.
- Season the soup. Add the salt, chilies, and seasoning powder if using. Taste and adjust the seasoning as desired.
- Add the leaves. Wash the Passion fruit leaves and remove any tough stems, keeping the leaves and tender shoots. Add them to the pot and cook for another 3–5 minutes, until tender.
- Serve hot. Ladle the soup into bowls and enjoy it while warm.
