Pho (viet beef soup)
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Pho (viet beef soup)
  Beef    Vietnamese    Soups  
Last updated 6/12/2012 12:50:45 AM. Recipe ID 12220. Report a problem with this recipe.
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      Title: Pho (viet beef soup)
 Categories: Vietnamese, Soups, Beef
      Yield: 3 Servings
      4 lb Beef shin with bones or 2
           -medium oxtails, cut up.
      1 md Onion, unpeeled
      5    Slices fresh ginger
      1    Piece star anise
      1 ts Salt
  2 1/2 tb Chinese fish sauce
      1    Bundle medium Chinese
           Boiling water
    1/2 lb Leftover cooked sirloin
           -(or beef tenderloin or
           -eye chuck), thinly sliced
      3    Scallions, chopped
           Fresh cilantro sprigs
           Fresh chiles, sliced
  Boil beef (with bones) or oxtails in 3 qts cold water. Skim off foam
  and fat. Cover and simmer for 4 hours. Broil onion until flesh is
  soft, turning often. Peel. Add onion, ginger, anise, salt, and fish
  sauce to beef broth just before it has finished simmering. Also just
  before beef broth finishes simmering, drop vermicelli into a pot of
  boiling water. Cook 8 minutes, remove from water, rinse in cold
  water, and drain. Divide vermicelli into three equal portions and
  place in 3 individual serving bowls. Divide beef into 3 equal
  portions and place on top of vermicelli in the bowls. Garnish each
  bowl with scallions and 2 or 3 fresh cilantro sprigs. Strain broth,
  reserving beef and flavorings. Pour one cup broth over contents of
  each bowl. Sprinkle with pepper and chiles. Serve immediately.
  Reserved beef, flavorings, and extra broth can be eaten separately.

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Recipe ID 12220 (Apr 03, 2005)

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