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Tiffany Andersen
Pho
Soup of noodles, Vietnamese stock, mint, coriander, lime, red pepper, tenderloin and bean sprouts.
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Ingredients
Directions
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Prepare the rice noodles according to the instructions on the package.
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Heat the Vietnamese stock if necessary.
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Remove the stalk of the half red pepper and roll the pepper between your hands so that the seeds fall out. Cut the flesh into rings.
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Cut the beef fillets into slices that are as thin as possible. Do this against the wire, then you get the most beautiful slices.
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Divide the noodles and beef fillet over the bowls and pour the hot stock over it.
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Garnish with bean sprouts, mint and coriander leaves, red pepper and a lime wedge to taste. Yummy! .
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Nutrition
300Calories
Sodium0% DV1.360mg
Fat15% DV10g
Protein42% DV21g
Carbs10% DV31g
Fiber8% DV2g
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