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FareShare Gazette Recipes -- December 2004 - V's


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Vietnamese Beef Pho

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                      * Exported from MasterCook *

                           Vietnamese Beef Pho

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-12 Dec 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             quarts  beef broth
  1              large  onion -- sliced into rings
  6             slices  fresh ginger root
  1                     lemon grass
  1                     cinnamon stick
  1           teaspoon  whole black peppercorns
  1              pound  sirloin tip -- cut into thin slices
     1/2         pound  bean sprouts
  1                cup  fresh basil leaves
  1                cup  fresh mint leaves
  1                cup  loosely packed cilantro leaves
  3                     fresh jalapeno peppers -- sliced into rings
  2                     limes -- cut into wedges
  2           packages  dried rice noodles -- (8 ounce)
     1/2    tablespoon  hoisin sauce
  1               dash  hot pepper sauce
  3        tablespoons  fish sauce

1. In a large soup pot, combine broth, onion, ginger, lemon grass,
cinnamon, and peppercorns. Bring to a boil, reduce heat. Cover and simmer
for 1 hour.

2. Arrange bean sprouts, mint, basil and cilantro on a platter with chilies
and lime.

3. Soak the noodles in hot water to cover for 15 minutes or until soft.
Drain. Place equal portions of noodles into 6 large soup bowls; place
raw beef on top. Ladle hot broth over noodles and beef.

Pass platter with garnishes and sauces.

Cuisine : "Vietnamese"
Source : "Allrecipes, Submitted by Maryellen"
S(Formatted by Chupa): "10.17.04"
Start to Finish Time: "1:30"
T(Cooking Time): "1:20"

NOTES : This soup is served with a plate full of fresh garnishes as well as
various sauces. This allows each person to season their serving to taste.
The soup is somewhat unusual, because the meat is cooked in the bowl. The
beef is sliced very thin, almost thin enough to see through. You might want
to have the butcher slice it for you. The boiling hot broth is poured over
the noodles and raw meat. The meat is quickly cooked in the hot broth in
the time it takes to garnish the soup.

Contributed to the FareShare Gazette by Chupababi; 8 December 2004.

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 235 Calories; 2g Fat (5.8% calories 
from fat); 31g Protein; 25g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 
3448mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 
0 Fruit; 0 Fat; 0 Other Carbohydrates.

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