On Tue, 05 May 2009 19:48:25 -0700, Joseph Littleshoes
> wrote:

>
>
>Jean B. wrote:
>> Joseph Littleshoes wrote:
>> General Tso's Chicken
>> <http://www.seriouseats.com/2007/02/fuchsia-dunlop-general-tso-and.html>
>> as posted a couple of times before.
>
>
>> I have found a consistency to it
>> in Vietnamese restaurants that encourages me to take a chance on it
>> in one i am not familiar with unlike most Chinese restaurants where
>> i expect it to be too sweet for me.
>
>> Thanks for
>> that tip! My daughter always orders lemon chicken at one of the
>> Chinese restaurants we go to, and I agree that it is way too
>> sweet.????-- ??Jean B.??
>
>My pleasure, iirc the first dish of it i had in L.A. was at an Thai
>restaurant, i still recall their pepper beef soup with fondness.


Would this be close?


* Exported from MasterCook *

Pho (Viet Pepper Beef Soup)

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef shin with bones -- or 2 medium oxtails,
cut up
1 medium onion -- unpeeled
5 ginger root slices
1 star anise piece
1 teaspoon salt
2 1/2 tablespoons Chinese fish sauce
1 medium Chinese vermicelli bundle
boiling water
1/2 pound leftover cooked sirloin -- (or beef tenderloin
or eye chuck), thinly sliced
3 scallions -- chopped
fresh cilantro sprigs
pepper
3 fresh sliced chiles

Boil beef (with bones) or oxtails in 3 quarts 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.

Cuisine:
"Vietnamese"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 1043 Calories; 57g Fat (50.7%
calories from fat); 103g Protein; 22g Carbohydrate; 2g Dietary Fiber;
246mg Cholesterol; 1367mg Sodium. Exchanges: 1 Grain(Starch); 14 Lean
Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.