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pho.html
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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8" />
<meta name="viewport" content="width=device-width, initial-scale=1.0" />
<title>Pho</title>
</head>
<body>
<main>
<h1>Pho</h1>
<h3>Ingredients</h3>
<ul>
<li>8 ounces dried rice noodles</li>
<li>2 tablespoons olive oil, divided</li>
<li>
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
</li>
<li>Kosher salt and freshly ground black pepper</li>
<li>3 cloves garlic, minced</li>
<li>1 tablespoon freshly grated ginger</li>
<li>6 cups chicken stock</li>
<li>2 tablespoon hoisin sauce</li>
<li>1 tablespoons fish sauce</li>
<li>1 onion, thinly sliced</li>
<li>2 cups bean sprouts</li>
<li>1/2 cup fresh cilantro leaves</li>
<li>1/2 cup fresh mint leaves</li>
<li>1 jalapeno, thinly sliced</li>
<li>2 limes, halved</li>
</ul>
<h3>Preparation Time</h3>
<p>15 Minutes</p>
<h3>Directions</h3>
<ol>
<li>
In a large pot of water, cook rice noodles according to package
instructions; drain well and set aside.
</li>
<li>
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over
medium heat. Season chicken with salt and pepper, to taste. Add
chicken to the stockpot and cook until golden, about 2-3 minutes; set
aside.
</li>
<li>
Add remaining 1 tablespoon oil to the stockpot. Add garlic and ginger,
and cook, stirring frequently, until fragrant, about 1-2 minutes.
</li>
<li>
Whisk in chicken stock, hoisin sauce and fish sauce. Bring to a boil;
reduce heat and simmer for 10 minutes.
</li>
<li>
Serve immediately with rice noodles and chicken, garnished with onion,
bean sprouts, cilantro, mint, jalapeno and limes, if desired.
</li>
</ol>
<img src="pho.jpg" alt="Pho" />
</main>
<footer><a href="index.html">Back to main</a></footer>
</body>
</html>