Beef shank & rice cake soup

Pressure cook beef shank for 20 minutes in 2 quarts of water. Flavor pack is 1 cinnamon stick, 5 ansie stars, 1 onion, 3 bay leaves, 1 tsp of each (fennal, dill, coriander seeds).

Release pressure by allowing cold tap water running on the lid. Take out beef shank and cool down to room temperature before slicing.

In a regular pot, pour half beef broth in. Add raddish, mushroom and sliced beef. Bring it to a boil and reduce to simmer for 15 minutes.

Add rice cake, bean sprouts and cook for another 2 minutes. Season with fish sauce and salt.

Transfer cooked soup into a stone pot and heat up the pot until boiling. Turn off the stove and top with sliced chili and half slice of prosciutto before serving.