1 pound beef shank 10 cups water less than ½ inch (about 1 cm or 0.4 inches) cinnamon, broken into small pieces ½ length of galangal 3 cilantro roots 2 tablespoons light soy sauce 1 tablespoon dark soy sauce 2 teaspoons salt 1 bay leaf 2 celery plants ½ pound lettuce, swamp cabbage or bean sprouts 2 tablespoons fried garlic
Wash meat, cut into 1 inch cubes and place in pot. Add water, cinnamon, cilantro roots, light soy sauces, dark soy sauce, salt and bay leaf. Heat to a boil, then cover, reduce heat, and simmer until the meat is tender. If using an ordinary pot, this will be about 3 to 4 hours. With a pressure cooker, use only 2 cups of water and cook for 25 minutes, then remove from heat, allow to cool, open lid and add 3 cups of boiled water. Season to taste and bring to a boil again.
Blanch swamp cabbage, cut into 1 inch pieces, and place in bottom of serving bowl. Place stewed beef on the vegetable, sprinkly with coarsely cut cilantro and celery, fried garlic, and pepper. Serve with rice or noodles and pickled chiles made by boiling 1 chile and 5 garlic cloves until soft then pounding and mixing with ¼ cup vinegar.