Rabbit pho

Name: Rabbit pho
Prep time: 2 h
Total time: 2 h
Yield: Makes 4 to 6 servings
Cuisine: Vietnamese
Ingredients: 2 cups broccoli florets (or use any assortment of vegetables you like); 2 cups broccoli florets (or use any assortment of vegetables you like); 2 tablespoons soy sauce, or to taste; 1 tablespoon peeled and minced or julienned ginger; 6 cloves garlic, peeled; 2 small dried chiles; 4 ounces rice vermicelli; One 2- to 3-pound rabbit, cut into 10 pieces; ½ cup roughly chopped basil leaves, preferably Thai; ½ cup roughly chopped cilantro; ½ cup roughly chopped basil leaves, preferably Thai; 4 stalks lemongrass, bruised with the back of a knife and cut in half the long way; 2 cinnamon sticks; 3 star anise; 1 large knob ginger (about 6 ounces), cut in half the long way; 1 large onion, cut in half (don’t bother to peel it)

Preparation info

Makes
4 to 6
servings

Difficulty
Complex
Ready in
2 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

A fine meal-in-a-bowl, dark and rich with exotic flavors. Make sure you really blacken the seasonings in Step 1.

Ingredients

4 stalks lemongrass, bruised with the back of a knife and cut in half the long way
1 large knob ginger (about 6

Asia
Vietnam
Southeast Asia
Soup

Method

Char the lemongrass, halved ginger, and onion in a large dry skillet over high heat—really blacken these seasonings on both sides. Transfer them to a pot or casserole.
Combine the cinnamon, star anise, and chiles in a small skillet and turn the heat to medium. Toast, shaking the skillet periodically, until the spices are fragrant, just a minute or two. Add them