A classic Filipino tamarind-based soup with tender beef, radish, eggplant, string beans, and kangkong — named the world's best soup by TasteAtlas 2021.
If using fresh tamarind pods, boil them in 2 cups of water for 10 minutes until the pulp softens. Press through a sieve, discarding seeds and fibers, and reserve the liquid. If using paste, dissolve 3 tablespoons in half a cup of warm water and set aside.
In a large pot over medium-high heat, add a thin film of oil. Season beef pieces generously with salt and pepper. Sear in batches for 2-3 minutes per side until a golden-brown crust forms. Do not crowd the pot. Remove and set aside.
In the same pot, add onions and tomatoes. Saute for 3-4 minutes, pressing the tomatoes down gently to release their juice. This builds a savory base that rounds out the tamarind acidity.
Return the seared beef to the pot. Pour in 1.5 liters of water and the tamarind liquid. Bring to a boil, skim any foam from the surface, then reduce to a gentle simmer. Cover and cook for 55-60 minutes until the beef is tender.
Add fish sauce, starting with 2 tablespoons. Taste and adjust — the broth should be pleasantly sour, savory, and slightly salty. Add the whole finger chilies for fragrance without intense heat.
Add daikon radish and simmer 5 minutes. Add eggplant and string beans, simmer 4 minutes. Add kangkong stems, simmer 2 minutes. Add kangkong leaves, turn off heat, stir, and cover for 1 minute.
Ladle into deep bowls. Serve with steamed white rice and a small dish of fish sauce with sliced chilies on the side for dipping the beef.
4 servings