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Ingredients
  • 8 oz dried rice vermicelli noodles
  • Desired meat: chicken, pork, steak or raw shrimp* (See notes)
  • 1 large yellow onion , quartered
  • 2 (2-inch pieces) fresh ginger , unpeeled and halved, length-wise
  • 6 cups broth (chicken, beef or vegetable, depending on protein choice)
  • 2 cups water
  • ¼ tsp ground coriander
  • 1 whole clove (optional)
  • 1 ½ Tablespoons fish sauce (or less, to taste preference)
  • ¼ teaspoon hoisin sauce
  • ¼ teaspoon soy sauce
  • ¼ teaspoon red chili paste (sambal oelek)
  • 1 stick cinnamon
  • salt and freshly ground black pepper
  • subheading: For garnish (this is where pho soup shines!):
  • 4 green onions , chopped
  • 2 fresh jalapeño peppers or red thai chili peppers , thinly sliced and seeds removed
  • 1 bunch fresh cilantro , chopped
  • 1 bunch Thai basil leaves
  • 1 cup fresh bean sprouts
  • 2 limes , cut into wedges
  • Sriracha hot sauce, or additional red chili paste , for heat, optional
Steps
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