Vietnamese Beef and Lotus Root Soup - Canh Bo Sen

Servings: 6 Ingredients: 6 cup Beef Stock (see recipe) 1 lb fresh lotus root peeled, and cut into thin rounds Coarse sea salt to taste Freshly-ground white pepper to taste 1 cup shredded cooked oxtail meat (from making the beef stock) 1/4 cup julienned holy basil leaves

Cooking Instructions: Pour the Beef Stock into a pot and bring to a gentle boil over medium heat. Reduce the heat to medium-low and add the lotus root. Season to taste with salt and pepper and simmer, partially covered, until the lotus root is tender, about 35 minutes. Add shredded meat and simmer until it is heated through, about 10 minutes more. Serve hot in a communal bowl or individual soup bowls - garnish with holy basil.

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