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Cooking Vietnam Cusine

Rice, Seafood, Beef, Grilled pork

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(Southern style)

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Ingredients: bowls)

600 g bun (round rice noodles)
200 g lean beef
100 g pork hocks
20 g roasted peanuts
50 g bean sprouts
1/2 each stem lemongrass, bulb shallot, and bulb garlic,crushed
5 g sugar
50 ml cooking oil
20 g coriander, green onion
Fish sauce, salt, and msg to taste
Condiments: fish sauce, lime, chili and pepper


1. Cut beef across the grain into thin slices, marinate for 30 minutes with fish sauce, salt, sugar, and pounded lemongrass, shallot and garlic.
2. Cut pork hock into large, thick pieces (1 *2*3 cm); marinate with fish sauce and sugar for 30 minutes.
3. Peel and pound roasted peanuts.
4. Rinse and drain bean sprouts and distribute equally among four large bowls.
5. Dice green onion and coriander.


1. Place pork hock in a pan, top with a little cooking oil, and heat, stirring so that the pork becomes well marinated. Add 2.5 liter of boiling water. Cover and reduce heat to a simmer.
After 20-25 minutes, the pork should be tender and the fat should rise to the surface. Add fish sauce, salt and msg to taste.
2. When serving, place bun into a bamboo or mesh sieve, dip in hot water (50-60°C), stir to separate noodles, and drain. Distribute equally among four large bowls.
3. Heat cooking oil and stir-fry beef until cooked through. Top bun with beef, sprinkle with roasted peanuts, coriander, and green onion. Add broth so that it covers all ingredients. Serve hot. Add condiments to taste.

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