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Authentic Pho
October 02, 2014

Little late to the ballgame here, first post... but to those complaining about it coming out greasy/oily: when making a broth or stock, you should ideally skim the fat off the surface a couple times an hour with a ladle or large spoon to remove. Great recipe, I didn't blacken the onion as I find it greatly reduces the flavor and added a stalk of bruised lemon grass for the last 30 minutes of simmer. Delicious!

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