![\"32\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/07\/32.jpg\")
<\/a><\/p>\nPho with Vegetables<\/strong><\/p>\n I love pho!<\/p>\n <\/p>\n But pho is one of the dishes that I enjoy eating at restaurants and I don’t try cooking at home.<\/p>\n Pho requires various ingredients some of which are hard to find at regular grocery stores, and it also takes time to cook in order to create the richly flavorful soup.<\/p>\n It takes a lot of work, yet, it is so reasonably priced at most Vietnamese restaurants.<\/p>\n I now have a few favorite restaurants that I can rely on whenever I have craving for pho, which happens at least once a month.<\/p>\n The only reason I decided to make pho at home this time was because I thought this yellow bowl I had just recently bought would be perfect to serve pho in.<\/p>\n I didn’t have beef knuckle or oxtail, but my pho turned out to be very good!<\/p>\n I served it with fresh sprouts, carrots, kohlrabi, fresh lime, and Thai basil.<\/p>\n soup 1. Make soup. Combine the first 9 ingredients in a pot. Bring it to a boil, and turn down to a low heat. Cook for about 2 hours. Strain, and bring liquid back into pot. Add the rest of the ingredients. 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Pho with Vegetables I love pho!<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,12],"tags":[],"class_list":["post-32828","post","type-post","status-publish","format-standard","hentry","category-starches","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=32828"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32828\/revisions"}],"predecessor-version":[{"id":32872,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32828\/revisions\/32872"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 5 cups water
\n– .75 lb beef soup bone
\n– 1\/2 onion, sliced
\n– 3~4 garlic cloves, halved
\n– 3 slices ginger
\n– 1\/2 teaspoon black pepper
\n– 2 star anise
\n– 1 stick cinnamon
\n– 5~6 cloves
\n– 3~5 tablespoons sugar (start with 3 tablespoons and then add more if preferred)
\n– 1 teaspoon fish sauce
\n– 1 tablespoon soy sauce
\n– salt and pepper
\ncooked rice noodle
\nvegetables (sprouts, carrots, kohlrabi), julienned
\nThai basil
\nlime wedges<\/p>\n
\n2. Serve soup with rice noodle, vegetables, Thai basil, and lime wedges.<\/p><\/div>\n
\n<\/a> <\/a> <\/a>
\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"