Pour the 5 cups water and beef broth in a cooking pot. Let boil.

Add the tomato, onion, and kamias.Cook for 5 to 8 minutes.

Add the beef continue to boil in low to medium heat for 45 minutes.

Put the taro roots in the boiling mixture. Cook for another 45 minutes or until the beef gets tender.

Meanwhile, boil the remaining 4 cups of water in a second cooking pot.

Once the water starts to boil, blanch the vegetables for 3 minutes (45 seconds for the spinach). (Blanching means cooking the vegetables in boiling water and then removing these quickly and place in a bowl with cold water.) Drain water and arrange the vegetables in a plate.

Once the beef gets tender, add the fish sauce and stir. Note: you can add more water if needed.

Transfer the beef, taro, and soup to individual bowls and arrange blanched vegetables on top.

Serve warm. Share and enjoy!