Try this Charring the Vegetables and Finishing The Pho recipe, or contribute your own.
Suggest a better descriptionChar the onions, shallots, and ginger, directly over a gas burner or under the broiler, about 5-6 minutes. Tie the charred vegetables, star anise, garlic cloves, and cinnamon stick in a damped cheesecloth. Add the spice bag and parsnips to the simmering broth. Season the broth with salt and pepper. Simmer the liquid for 1 hour. Add the tripe and tendons to the broth and simmer uncovered for 5 hours. Two hours after adding the tripe, add the flank steak and brisket. Recipe By :ESSENCE OF EMERIL SHOW #EE2447 Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 22:27:19 -0500 From: Meg Antczak
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Serving Size: 1 Serving (1019g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1100 | ||
Calories from Fat: 450 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.9g | 67 % | |
Saturated Fat 18.4g | 92 % | |
Monounsaturated Fat 21.6g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 765.6mg | 236 % | |
Sodium 735.7mg | 25 % | |
Potassium 1853.5mg | 49 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 2.2g | ||
Protein 149.4g | 213 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1100
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