2 tablespoons vegetable oil
1 lb (400-500g) Beef chuck, cut chunks bite sizes
(I like to cook the meat separately in a slow cooker and adding to the soup at the end)
2 cloves garlic, minced
1 yellow onion, chopped
2 or 3 Yukon or white potatoes, (peeled or unpeeled) cut into bite size chunks
1 ½ -2 lbs Daikon, peeled and cut into bite size chunks
1 stalk celery, chopped
¼ - ½ cup chopped coriander (optional)
6 cups beef broth or consume
1 8oz can tomato sauce
1 ½ Tablespoons soy sauce
1 ½ Tablespoons fish sauce
1/2 Tablespoon rice vinegar
1 ½ Tablespoons sugar
1⁄2 Teaspoon black pepper
1⁄4 Teaspoon ground cinnamon powder
Daikon is hard to find in the U.S. but is an essential part of the recipe.
(Try an Asian grocer, if you are lucky enough to have one near you.)

Add broth to large soup pot. Fry the garlic, onion, celery and beef in oil before adding broth and set aside. Add broth, soy sauce, fish sauce, sugar, salt, black pepper and cinnamon. Stir well and add daikon, heat to a boil, then reduce to a high simmer. Cook covered until the daikon is tender.

Add potatoes, tomato sauce, celery, garlic, onion and beef. Stir well and simmer covered over low heat until potatoes are tender.

This soup is not spicy. Add red pepper or chili vinegar to heat it up! Serve hot with rice or crusty French bread. (Tip: I like to cook the beef separately in a slow cooker ad add it at the end.)

Submitted by: Mark S.