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pho soup with marinated fondue beef
4
1 hr 40 minA complete and balanced dish that brings together all the flavors of Vietnamese cuisine. The fragrant broth, rice noodles, crunchy vegetables and tender beef make this a healthy and delicious meal.
- 300 g (2/3 lb) beef fondue slices
- 4 mini bok choys
- 2 medium carrots, diagonally sliced
- 225 g (1/2 lb) medium rice noodles
- 375 ml (1 1/2 cups) bean sprouts
- 45 ml (3 tablespoons) soy sauce
- 15 ml (1 tablespoon) sesame oil
- 15 ml (1 tablespoon) cane sugar or brown sugar
- 10 ml (2 teaspoons) minced garlic
For the marinade :
- 2 pho broth containers, 900 ml each
- 30 ml (2 c. à soupe) fish sauce
- 30 ml (2 c. à soupe) grated ginger
- 30 ml (2 c. à soupe) chopped garlic
- 1 cinnamon stick
For the broth :
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