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Legit Vietnamese Pho At Home

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 Cooking   |   Fine Arts
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Homemade pho is not some coveted secret. You can make your pho taste just as good if not better than your favorite restaurant by using a little technique. The result being a rich yet clean tasting fragrant broth with lots of fatty and chewy textures. It's everything you want in a bowl of soup.

Skimmer for broth: https://amzn.to/2SsL5jh
Pho Rice Noodles: https://amzn.to/2vcrEmT
Chinese Black Cardamom: https://amzn.to/39nmClZ

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Ingredients you'll need:
Broth:
5-6 pounds (2.2-2.7 kilo) beef bone (knuckle and marrow)
1 pound (450g)chuck roast
5.5qt (5.25 liter) water
2 large yellow onions
1 large whole piece of ginger
5 cloves, toasted
5-6 star anise, toasted
3 black cardamom pods *optional*
1/3 cup (35g ) coriander seeds, toasted
1 cinnamon stick, toasted
1/4 cup fish sauce 60ml)
1.5 tablespoons (22g) brown sugar
stems from 1 bunch of cilantro
more fish sauce and brown sugar to taste

For The Bowls:
Cooked Rice Noodles
Thinly sliced flank steak
Cooked chuck roast from broth
thinly sliced thai chilies
Thinly sliced sweet white onion
thai basil
cilantro
mint

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