{"id":684,"date":"2021-05-01T08:01:40","date_gmt":"2021-05-01T08:01:40","guid":{"rendered":"https:\/\/recipes.jackglasson.co.nz\/?p=684"},"modified":"2021-05-09T08:26:28","modified_gmt":"2021-05-09T08:26:28","slug":"pho","status":"publish","type":"post","link":"https:\/\/recipes.jackglasson.co.nz\/?p=684","title":{"rendered":"zz.NEEDS WORK- Pho"},"content":{"rendered":"\n
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Ingredients<\/h4>\n\n\n\n
  • 250g\u00a0dried rice vermicelli noodles<\/li>
  • Desired meat: chicken, pork, steak or raw shrimp*\u00a0(See below)<\/li>
  • 1\u00a0large\u00a0yellow onion\u00a0, quartered<\/li>
  • 2\u00a0(2-inch pieces)\u00a0fresh ginger\u00a0, unpeeled and halved, length-wise<\/li>
  • 6\u00a0cups\u00a0broth\u00a0(chicken, beef or vegetable, depending on protein choice)<\/li>
  • 2\u00a0cups\u00a0water<\/li>
  • 1\/4\u00a0tsp\u00a0ground coriander<\/li>
  • 1\u00a0whole clove\u00a0(optional)<\/li>
  • 1 1\/2\u00a0Tablespoons\u00a0fish sauce<\/li>
  • \u00bc\u00a0teaspoon\u00a0hoisin sauce<\/li>
  • 1\/4\u00a0teaspoon\u00a0soy sauce<\/li>
  • \u00bc\u00a0teaspoon\u00a0red chili paste\u00a0(sambal oelek)<\/li>
  • 1\u00a0stick\u00a0cinnamon<\/li>
  • salt and freshly ground black pepper<\/li><\/ul>\n\n\n\n
    \n\n\n\n
    • Beef Pho (<\/strong>ph\u1edf b\u00f2)<\/strong>:\u00a0<\/em>250g sirloin steak, flank steak or brisket, sliced very thinly and seasoned with salt and pepper.<\/li>
    • Chicken Pho (ph\u1edf g\u00e0)<\/em><\/strong>: Slice 1-2 boneless, skinless thigh into very thin pieces, against the grain. Season with salt and pepper.<\/li>
    • Pork Pho:<\/strong>\u00a0Season a 500g pork tenderloin with salt and pepper and sear in a little bit of oil in a very hot pan until browned on all sides (about 10 minute). Allow to rest while broth cooks and then slice into very thin slices.<\/li>
    • Shrimp:<\/strong>\u00a0raw, shells removed.<\/li><\/ul>\n<\/div>\n\n\n\n
      \n

      Method<\/h4>\n\n\n\n
      1. Place a large dry pot over medium heat add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally.<\/li>
      2. Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.<\/li>
      3. Meanwhile, prepare noodles according to package instructions. Once soft, drain, rinse and set aside.<\/li>
      4. Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges and sliced chilies.<\/li>
      5. 1-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak).<\/li>
      6. Discard the ginger, clove, cinnamon stick and onion pieces from the pot.<\/li>
      7. Divide the noodles among bowls; ladle broth on top (and meat). Add desired toppings.<\/li><\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

        Ingredients 250g\u00a0dried rice vermicelli noodles Desired meat: chicken, pork, steak or raw shrimp*\u00a0(See below) 1\u00a0large\u00a0yellow onion\u00a0, quartered 2\u00a0(2-inch pieces)\u00a0fresh ginger\u00a0, unpeeled and halved, length-wise 6\u00a0cups\u00a0broth\u00a0(chicken, beef or vegetable, depending on protein choice) 2\u00a0cups\u00a0water 1\/4\u00a0tsp\u00a0ground coriander 1\u00a0whole clove\u00a0(optional) 1 1\/2\u00a0Tablespoons\u00a0fish sauce \u00bc\u00a0teaspoon\u00a0hoisin sauce 1\/4\u00a0teaspoon\u00a0soy sauce \u00bc\u00a0teaspoon\u00a0red chili paste\u00a0(sambal oelek) 1\u00a0stick\u00a0cinnamon salt and freshly ground black pepper […]<\/p>\n","protected":false},"author":1,"featured_media":685,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,9,1,13,23,22],"tags":[],"class_list":["post-684","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-chicken","category-dinner","category-pork","category-seafood","category-vietnamese"],"_links":{"self":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/684","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=684"}],"version-history":[{"count":2,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/684\/revisions"}],"predecessor-version":[{"id":743,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/684\/revisions\/743"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/media\/685"}],"wp:attachment":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=684"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=684"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=684"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}