INSANELY Delicious Pho Recipe!


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15 replies
  1. James Jeffries
    James Jeffries says:

    Another brilliant recipe especially as the evenings are drawing in and the nights are getting longer so there's more time to spend in the kitchen and in a few months there will be a natural human desire to eat a nice bowl of comforting food at the end of the day irrespective of how warm it may still be outside.

    For me, who tends to batch cook at home, I like the way the main stock can be made, cooled, and kept in the fridge ready for reheating and served with the freshly assembled noodles and garnishes etc. over a few evenings.

    The many years ago when I lived in Denmark I seemed to regularly eat a 'fry up' meal called Biksemad and depending on where or with whom I was eating was made from diced tinned 'Tulip' processed meat, pork or beef or on one occasion venison, it seemed every family had it's own version. Do you have a family recipe for this and are you willing to pass it on?

    Keep up the work, I like your modest, unprecocious style. These videos are a hit in the making. Stay safe!

    Jim

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