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Vegetarian Pho from Scratch (with Optional Beef for the Meat-Eaters)
KITCHEN TREATY26Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 12 cups water
- 3 sweet onion (medium, peeled and quartered)
- 4 carrots (medium, cut into 3-inch chunks)
- 1 bulb garlic (top cut off and halved)
- 1/2 cup shiitake mushrooms (dried)
- 1 stalk lemongrass (halved and smashed lightly)
- 2 fresh ginger (thumb-size pieces of, sliced)
- 3 star anise
- 1 tsp. whole cloves
- 1/2 tsp. black peppercorns
- 1 cinnamon stick (6-inch)
- 2 Tbsp. brown sugar
- dashes kosher salt (and/or a few dashes of soy sauce to taste)
- banh pho rice noodles (flat, (1 to 2 ounces per serving), plus any of the following)
- extra firm tofu (Cubed)
- sliced mushrooms
- broccoli florets
- sliced carrots
- baby bok choy (Chopped)
- top round steak (Very thinly sliced, about 1/8 pound per serving)
- fresh Thai basil leaves
- bean sprouts
- slices jalapeño (Fresh)
- lime wedges (Fresh)
- hoisin sauce (be sure to find a vegetarian version)
- sriracha sauce
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