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--- recipes:pho_quai_teiou [2023/01/16 21:02] – rose
+++ recipes:pho_quai_teiou [2023/01/16 21:03] (current) – rose
@@ Line 40: / Line 40: @@
 **Notes**
-**To make beef pho:** Use any kind of lean steak, very thinly sliced against the grain.  (I recommend freezing the steak for 30-60 minutes beforehand, to make it easier to slice.)
+**To make beef phô:** Use any kind of lean steak, very thinly sliced against the grain.  (I recommend freezing the steak for 30-60 minutes beforehand, to make it easier to slice.)
 **
-To make chicken pho:** Use boneless skinless chicken breasts or thighs, very thinly sliced against the grain.  (I recommend freezing the chicken for 30-60 minutes beforehand, to make it easier to slice.)
+To make chicken phô:** Use boneless skinless chicken breasts or thighs, very thinly sliced against the grain.  (I recommend freezing the chicken for 30-60 minutes beforehand, to make it easier to slice.)
-**To make pork pho:** Use boneless pork chops, very thinly sliced against the grain.  (I recommend freezing the pork for 30-60 minutes beforehand, to make it easier to slice.)
+**To make pork phô:** Use boneless pork chops, very thinly sliced against the grain.  (I recommend freezing the pork for 30-60 minutes beforehand, to make it easier to slice.)
-**To make shrimp pho:** Use peeled and deveined (tails on or off) large shrimp.
+**To make shrimp phô:** Use peeled and deveined (tails on or off) large shrimp.
 **
 Alternate charring option:** Instead of broiling the onion and ginger in the oven, you can also just cook them cut-side-down in a sauté pan over high heat until charred.