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Pho Recipe

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This recipe for Pho, by , is from Derwood Ward Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



8 c. beef broth (can make with bouillon cubes)
c. fish sauce
4 T. sugar
2 T. ginger, minced (squeeze bottle is easiest)
2 large onions, diced
1 tsp. salt
tsp. cloves and tsp. star anise (or to taste)
tsp. cinnamon (or to taste)

1 pkg rice noodles (or really any noodle of choice)
1 lb. high-quality beef, thinly sliced/shaved (if you can do it thinner it cooks faster)
2 c. bean sprouts
1 onion, sliced as thin as possible, paper thin
fresh cilantro
fresh basil leaves, chiffonaded (cut into thin strips)
1 lime, cut into wedges
Jalapeno or other chili sliced thin of you want/like some heat
Plum sauce, for serving

1. Add beef broth and fish sauce to a large pot. Add the diced onion and stir in spices to taste. (it is easier to add more spices later so don't over do it. go easy and add some along after tasting.) Simmer at least 30 minutes, tasting every 5-10 minutes until you like the flavor.

2. Remove the diced onion. let the broth continue to simmer.

3. Cook the noodles separately, drain, and place in bowls. On top of the noodles in the bowls, arrange in some artful way to your liking some of the uncooked beef, sliced onion, sprouts, jalapeno.

4. Pour the hot broth into the bowls. (this will cook the meat if the broth is hot enough and the meet thin enough). Sprinkle over the top some of the basil and cilantro to taste and then eat.

Personal Notes:
Personal Notes:
The house will smell amazing.




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