Pho by Pressure Luck Cooking

dried banh pho rice noodles, star anise, cinnamon sticks, olive oil, sesame oil, chicken tenderloins or chicken thighs, garlic, ginger, chicken broth, beef broth, fish sauce, hoisin sauce, seasoned salt, yellow onion, jalapeno pepper, lime, bean sprouts

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– The Broth:
– 8 oz of dried Banh Pho rice noodles (these are also known as ?rice sticks?). Use either small (linguine-sized) or medium (fettucine-sized) or you can use Pad Thai rice noodles too.
– 3 whole star anise (not the same thing as anise seed)
– 5 whole cloves
– 2 cinnamon sticks, broken in half
– 1 tbsp of extra virgin olive oil
– 1 tbsp of sesame oil
– 1.5 lbs of chicken tenderloins or boneless, skinless chicken thighs, thinly sliced so the pieces are 1/4? wide and about 2? long
– 1 tbsp of crushed garlic
– 1 tbsp crushed/minced ginger
– 3 cups of chicken broth? (1 tbsp of Chicken Better Than Bouillon + 3 cups of water)
– 3 cups of beef broth (1 tbsp of Beef Better Than Bouillon + 3 cups of water)
– 2 tbsp of fish sauce (don?tMd its pungent fragrance ? this ingredient is crucial to the Pho?s rich flavor and it tastes nothing like it smells once cooked)
– 2 tbsp of hoisin sauce
– 1 tsp of?Lawry?s seasoned salt
– The Toppings:
– 1 yellow onion, thinly sliced
– 1 jalape?o pepper, thinly sliced
– 1 lime, sliced into discs or cut into 6 wedges
– 14 oz can of bean sprouts, drained

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