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Vietnam – Pho Bo Ha Noi (Beef and Noodle Soup)


2  quart                         Beef Stock

6  ounce                       Beef Chuck

1  each                         Onion, sliced thin

1  cup                           Carrot, shredded

1  ounce                       Ginger, minced

2  each                         Star Anise

1  each                         Cinnamon Stick 2 inches in length

2  each                         Dried Chilies (see chef)

To Taste                    Fish Sauce

To Taste                    Lime Juice

1  ounce                       Rice Noodles, soaked or blanched

1  cup                           Bean Sprouts

1  cup                           Scallions, thinly sliced

1  each                         Lime, cut into wedges

1/4  cup                           Cilantro, Chopped

4oz                                  Beef chuck frozen, raw, shaved thin


1.      Place first eight ingredients into a stockpot and simmer until beef is tender (2 hours).

2.      Season with fish sauce and lime juice.

3.      Remove beef and shred or slice very thin, return to pot.*

4.      Garnish individual bowls with the remaining ingredients.

5.      Ladle hot soup over.

* Shaved raw beef can be used as a garnish, Added at the last minute the hot broth cooks the thinly sliced meat


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