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  2. Pho - Wikipedia

    en.wikipedia.org/wiki/Pho

    Phở cuốn: rolled pho, with ingredients rolled up and eaten as a gỏi cuốn. Phở trộn: mixed pho, noodles and fresh herbs and dressings, served as a salad. Phở chấm: dipping pho, with the noodles and broth served separately. Phở chiên phồng: This variant is the same as the previous but without eggs and looks like pillows

  3. 30 Types of Soup You Should Know How to Make - AOL

    www.aol.com/lifestyle/30-types-soup-know...

    Chicken and rice soup follows the same basic formula—a mirepoix of celery, carrots and onion, swimming alongside chicken in a light but flavorful chicken broth. ... Get the recipe. 17. Pho ...

  4. What Is Pho and How Do You Make It? - AOL

    www.aol.com/pho-214216874.html

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  5. Luosifen - Wikipedia

    en.wikipedia.org/wiki/Luosifen

    'Snail rice noodle') is a Chinese noodle soup and specialty of Liuzhou, Guangxi. [1] The dish consists of rice noodles boiled and served in a soup . The stock that forms the soup is made by stewing river snails and pork bones for several hours with black cardamom , fennel seed , dried tangerine peel, cassia bark, cloves , white pepper , bay ...

  6. Pho vs Ramen: Do You Really Know the Difference? - AOL

    www.aol.com/pho-vs-ramen-really-know-115700752.html

    Pho noodles are clear, tender, and made with white rice flour. Ramen noodles are yellow, bouncy, and made with wheat flour. Pho has a clearer and lighter soup than ramen.

  7. Hủ tiếu - Wikipedia

    en.wikipedia.org/wiki/Hủ_tiếu

    Southern Vietnamese then recreated the noodles and produced a chewy texture for the rice noodle, the commonly seen texture for Hủ tiếu noodle nowadays. [11] Hủ tiếu Nam Vang (lit. ' Phnom Penh rice noodle soup ') is a variation of the dish. [12] The word hủ tiếu came from the Teochew dialect 粿條 (guê 2 diou 5 or kway teow). [13]

  8. Num banhchok - Wikipedia

    en.wikipedia.org/wiki/Num_banhchok

    Num banhchok is made by soaking rice for 2–4 hours and grinding it into a liquidy paste. The paste is pressed into round shapes and dried inside calico bags. Then it is pulverized and turned into a viscous paste, which is extruded into boiling water. The noodles are boiled for 3–4 minutes and transferred to cold water. [4]

  9. This beef pho is the perfect soup for winter - AOL

    www.aol.com/news/beef-pho-perfect-soup-winter...

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