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Cooking Vietnam Cusine

Rice, Seafood, Beef, Grilled pork

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(Northern dish)

Cooking Vietnam

Vietnam Cusine
Rice & Noodles

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Ingredients: (makes 4 bowls)

800 g pho (flat rice noodles)
300 g beef shank
500 g beef bone (choose a bone from the hind quarters)
1 root ginger and 1 shallot
5 g five-spice powder
40 g green onion, coriander, or Asian basil
Fish sauce, salt, and msg to taste
Condiments: lime, chili, pepper, chili sauce, and vinegar


1. Break beef bone and dress carefully. Place into a pan with 4 liters of water. Bring the pan to a boil, skim off the bubbles on the surface, reduce heat, and simmer, continuing to skim off the bubbles. Roast unpeeled ginger and shallot until slightly burnt; crush and add to the pan along with five-spice powder.
2. After 120 minutes, the fat should rise to the surface of the broth. Add the beef shank along with a dash of salt. Boil for 60 minutes until beef shank is tender, remove, and let cool. The cooled beef should weigh about 120-150g.
3. After the beef is boiled, fat should remain on the surface of the broth, and there should be about 1.5 liters left, or enough for 4 bowls. Remove beef bones. Add fish sauce and msg to taste and continue to boil.
4. Rinse coriander and green onion. Cut off the white part of the onion (about 7-8 cm long) and blanch in the boiling broth. Dice the green part along with the coriander.


1. Place phd into a bamboo or mesh sieve, dip in hot water (50-60°C), stir to separate noodles, and drain. Place noodles into four large bowls. Cut boiled beef across the grain into large, thin, uniform slices and place on top of noodles. Add green onion and coriander and then add enough boiling broth to cover all ingredients.
2. Serve very hot. Each person can add condiments individually.

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