Category = Vietnamese

           8 Ingredient

           2 (1-In) Chunks Fresh Ginger
           - Soaked In Water 20 Minutes
           3 Shallots, Unpeeled
           6 Oz Sirloin Steak
           1 Onion, Unpeeled
           - Trimmed Of Fat & Sliced
           2 1/2 Qt Water
           - Into Paper-Thin Slices
           1 1/2 Lb Oxtails, Cut Into Sections
           1 Onion, Sliced Thin

           1 Lb Beef Shank
           2 Cup Bean Sprouts
           2 Whole Star Anise
           1/4 Cup Fresh Coriander Leaves
           1 Cinnamon Stick
           - (Coarsely Chopped)
           3 Whole Cloves
           2 Green Onions
           1/4 Cup Vietnamese Fish Sauce
           - Cut Into 2-In-Long
           -(Nuoc Mam)
           - Thin Julienne Slices
           1 Tsp Salt To Taste
           1 Lime, Sliced Into 8 Wedges
           1/2 Lb Flat Rice-Stick Noodles
           2 Red Chiles, Thinly Sliced

                                          Preparation

           PUT GINGER, SHALLOTS AND ONION on a baking sheet; place under a hot broiler until
           charred. In a stock pot, bring the water, oxtails and beef shank to a boil. Thoroughly skim and
           discard the scum from the surface of the stock. Drop the charred ingredients, star anise,
           cinnamon stick and cloves into pot, reduce to low heat; simmer for 2 hours. Remove the
           meat. Remove and shred the meat from the shank and reserve. Return the bone to the
           simmering stock. Simmer 1 hour longer. When soup is done, remove and discard bones.
           Strain and degrease stock; add fish sauce and salt. Keep warm. In a separate pot, bring 3
           quarts water to a boil. Drain noodles and add to boiling water; cook for 1 minute. Drain in a
           colander. Divide noodles among 8 soup bowls (about 1-to-2-cup-size bowls). Divide and top
           each bowl of noodles with shredded cooked beef, the raw sirloin steak slices, onion slices
           and bean sprouts. Ladle about 1 1/4 cups hot soup stock (this will cook the beef) to cover the
           noodles and beef, top with fresh coriander and green onions. Serve with squeeze of lime and
           chiles

 Category = Vietnamese

           6 Ingredient

           1/2 Lb Medium Raw Shrimp
           2 1/2 Tbl Fresh Lime Juice
           1 Tbl Vegatable Oil
           1 Tbl Fish Sauce (Nuoc Mom)
           5 Cup Chicken Broth

           Garnish:

           2 Slalks Lemongrass, Cut Into
           2 Green Onions(Including
           -2 Inch Pieces And Crushed
           -Tops), Thinly Sliced
           Peel Of 1/2 Lime
           2 Tbl Coarsely Chopped Cilantro
           1 Serranor Or Jalepeno Chile,
           1 1/2 Tbl Coarsely Chopped Mint Leaves
           -Cut In Half
           1 Serrano Or Jelapeno Chile,
           1/2 Cup Canned Straw Mushrooms
           -Seeded And Slivered

                                          Preparation

           1. Shell the shrimp, rinse the shells and pat them dray. Cut the shrimp in half horizontally and
           rinse out the sand veins. 2. Place a large pot over high heat until hot. Add the oil, swirling to
           coat the surface. Add the shrimp shells; cook until they turn pink, abt 30 seconds. Add the
           brooth, lemon grass, lime peel, and chile. Bring to aboil over high heat. Reduce the heat to
           medioum-low, cover, and simmer for 20 minutes. Strain the broth, discarding the
           seasonings. Return the broth to the pot and heat tto simmering. Add the shrimp and straw
           mushrooms and cook until the shrimp turn pink, about 2 minutes. Stir in the lime juice and fish
           sauce. To serve, lade into individual soup bowls. Garnish with green onio, cilantro, mint
           leaves and chile. -----