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Nikita Shah: "Have made pho twice using this recipe, turned out…" Read More
18Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 cinnamon sticks (3-inch Frontier Co-op)
- 3 whole cloves (Frontier Co-op)
- 2 star anise (Frontier Co-op)
- 1 white onion (large, *, peeled and quartered)
- 4 inches fresh ginger (piece of, *, peeled and halved lengthwise)
- 4 cups vegetable stock (or broth)
- 4 cups water
- 2 Tbsp. reduced-sodium tamari sauce
- 6 oz. rice noodles
- 1 Tbsp. avocado oil (mild extra-virgin olive oil or your neutral-flavored oil of choice)
- 5 oz. shiitake mushrooms (thinly sliced)
- salt
- mung bean sprouts
- 1 sprig fresh basil (use Thai basil if you can find it or cilantro)
- 1 sprig fresh mint
- sliced green onions (Thinly, mostly green parts)
- jalapeño (Very thinly sliced fresh, omit if sensitive to spice)
- 1 wedge lime
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Reviews(2)
Nikita Shah 3 years ago
Have made pho twice using this recipe, turned out delicious both times! Only edit is to add more tamari/salt in the broth.
sarah d 6 years ago
Surprisingly good. Tastes just like the pho in restaurants in my area. Don’t what that says about them but I always like it!