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Pho Recipe

   
 

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     Pho

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free
Servings   6

Ingredients
BROTH
1 Tbsp. olive oil
2 yellow onions, quartered lengthwise
1 piece ginger (3 inches) peeled and cut lengthwise
12 cups chicken broth
1.5 lbs. beef chuck, slicked into 1-inch strips
1 cinnamon stick
3 whole cloves
3 whole star anise
 
SOUP
1 lb. dried rice noodles (banh pho)
2 tsp. sugar
1 yellow onion
3 green onions
1 lb. bean sprouts
Fresh basil
Limes, cut into wedges

Instructions
To prepare broth, heat oil in a large stockpot. Add onions and ginger, saute until brown. Add chicken broth, beef chuck, cinnamon, cloves, and star anise. Bring to a boil over medium-high heat; reduce heat and simmer for an hour.
Soak noodles in warm water until pliable, 20-25 minutes. Drain. After broth has simmered for an hour, remove from heat. Remove cooked beef.
Strain broth into another large stockpot, discarding onions, ginger and whole spices. Stir in sugar. Just before serving, bring back to a full boil.
Arrange yellow onion, green onion, bean sprouts, basil and lime wedges on a small platter. Place noodles in a bowl with a few thin slices of steak or chicken. Ladle 2 cups of hot broth to cook instantly. Top with onions, sprouts, basil and lime.


Originally Submitted
6/9/2013





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