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Vietnamese   -   Beef Hanoi Soup (Pho Bo Ha Noi)   adapted from The Classic Cuisine of Vietnam by Ngo and Zimmerman

  • 9 Cups Water
  • 1 Pound Beef Chuck Roast
  • 2 Inch Ginger Root -- roasted
  • 3 Medium Shallot -- roasted
  • 2 Medium Star Anise
  • 1 Stick Cinnamon
  • 1/4 Cup Cilantro -- chopped
  • 2 Medium Scallion -- chopped
  • 1 Large Onion
  • 4 Ounces Bean Sprouts
  • 1/2 Pound Beef Round
  • 1/2 Pound Rice Sticks
  • 1/4 Cup Fish Sauce
  • 1 Teaspoon Salt
  • 1 Lime Lime Juice
  • 1 Small Hot Chili Peppers -- in rings
Directions Bring water to a boil and add beef chuck. Return to a boil for 10 minutes. Remove scum that forms on surface. Add roasted ginger and shallots along with anise and cinnamon. Cover and simmer for 1 1/2 hours. Place cilantro and scallions in a bowl and mix well. Slice the onion thin and put in another bowl. Blanch the bean sprouts in boiling water for 3 seconds then remove from the pan. Slice the round into paper thin slices and briefly saute in a frying pan until done. About 20 minutes before serving bring 3 quarts water to a boil and add rice sticks. Boil for 5 minutes and then drain and run under cold water. Set aside. After the chuck has boiled, remove from the broth and add fish sauce and salt. Place rice sticks into individual bowls. Slice the cooked chuck thin. Distribute chuck into bowls. Add some onion, some of the round, a few bean sprouts and sprinkle with the cilanto-scallion mix. Add boiling broth over the top. Squeeze in some lime juice and float a ring or two of pepper on top.
Serves 8
Time to Make 0:00

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