Instructions: Heat the vegetable oil in a sand pot or heavy-bottomed pot over medium heat. Add the shallot and rice and stir-fry until they become translucent, about 5 minutes. Add 8 cups water and bring it to a gentle boil over medium heat. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours.

Add the ground beef a bit at a time so the beef stays separated; stir for 3 to 5 minutes, or until the beef is completely cooked. Divide the soup among 4 to 6 soup bowls. Garnish each serving with some peanuts, cilantro, scallions, and Fried Garlic Oil. Season with fish sauce and pepper.

This recipe yields 4 to 6 servings.

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