Bulalô (Tagalog: [bʊlɐˈlɔʔ]) is a beef dish from the Philippines. It is a light colored soup which is made by cooking beef shanks and bone marrow until the collagen and fat has melted or dissipated into a clear broth. Traditionally the soup is served with tender slices of beef and flavorful bone marrow, giving it a rich and mouth-watering flavor. It typically includes leafy vegetables (for example pechay or cabbage), corn on the cob, scallions, onions, garlic, ginger, and fish sauce. Potatoes, carrots, or taro may be added. It is commonly eaten on rice with soy sauce and calamansi on the side. Bulalo is native to the Southern Luzon region of the Philippines, particularly in the provinces of Batangas and Cavite.

Similar dishes in other parts of the Philippines include the Western Visayan cansi which is soured with batuan fruit; the Waray dish pakdol; and the Cebuano dish pochero.