Maxime Tremblay’s Bulalu

  • Preparation 30 MIN
    Cooking 4 H 15 MIN
  • Servings 4



  1. 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.
  2. 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.
  3. 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.
  4. 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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.