How’d I do?
I added the basil, lime and mung beans after the photo. I used a staged instapot recipe. Soaked and then roasted the bones, 6 pounds of cut up beef and veal bones in a gallon of water. The broth is very rich. The meatballs were made from veal and brisket (plus baking powder, corn starch, fish sauce, etc…). Once set I lightly fried in beef tallow after simmering in water, the other, pale ones, I just put straight into the soup. I have to say I prefer the non-fried ones.
I added the basil, lime and mung beans after the photo. I used a staged instapot recipe. Soaked and then roasted the bones, 6 pounds of cut up beef and veal bones in a gallon of water. The broth is very rich. The meatballs were made from veal and brisket (plus baking powder, corn starch, fish sauce, etc…). Once set I lightly fried in beef tallow after simmering in water, the other, pale ones, I just put straight into the soup. I have to say I prefer the non-fried ones.