{"id":17514,"date":"2023-05-19T12:28:35","date_gmt":"2023-05-19T16:28:35","guid":{"rendered":"https:\/\/mgdining.com\/foxcroft\/?p=17514"},"modified":"2023-05-19T17:24:57","modified_gmt":"2023-05-19T21:24:57","slug":"banh-pho-xao-bo","status":"publish","type":"post","link":"https:\/\/mgdining.com\/foxcroft\/2023\/05\/19\/banh-pho-xao-bo\/","title":{"rendered":"Banh Pho Xao Bo"},"content":{"rendered":"<p><em>Serves 12<\/em><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<p>2 lbs rice noodles (wide) 1.5 lbs flank steak<br \/>\n2 tbsp thai fish sauce<br \/>\n5 tbsp soy sauce (divided) 1 tbsp molasses<br \/>\n1 tbsp granulated sugar 1 tbsp sesame oil<br \/>\n3\/8 tsp black pepper<br \/>\n1\/2 c sriracha (divided)<br \/>\n1 tbsp cornstarch<br \/>\n1\/2 c vegetable oil (divided)<br \/>\n1.5 c onion (julienned)<br \/>\n3\/8 tsp iodized salt<br \/>\n1 tbsp ginger puree<br \/>\n6 ea green onion, cut 1 in on bias<\/p>\n<p><strong>INSTRUCTIONS<\/strong><\/p>\n<p>1. Heat 3 tbsp of vegetable oil in wok and fry onions to golden brown. Sprinkle with salt and remove to bowl.<br \/>\n2. Cut the flank steak in half lengthwise, then into thin strips against the grain in a bowl, combine fish sauce, 2 tbsp soy sauce, molasses, sugar, sesame oil, pepper, 2 tbsp sriracha, cornstarch. Add sliced beef and stir well. Let stand about 10 minutes.<br \/>\n3. Pour room temperature water over rice noodles in a large bowl &amp; soak until soft. Drain, rinse with cold water, drain well, and set aside.<br \/>\n4. Clean the wok and add 2 tbsp oil. Drain steak, and cook in oil, along with the ginger, over high heat until the steak is a little bit pink. Add steak to the onions.<br \/>\n5. Clean the wok, heat 3 tbsp oil and fry the rice noodles for about 1 minute. Add<br \/>\n3 tbsp soy sauce and stir until noodles absorbed it.<br \/>\n6. Add the meat &amp; onion mixture to noodles along with the green onions &amp; fry just long enough to bring all to temp.<br \/>\n7. Serve hot and with remaining sriracha on side.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Asian American Pacific Islander Heritage Month Recipe &#8211; Week 3<\/p>\n","protected":false},"author":28,"featured_media":17516,"comment_status":"close","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_links_to":"","_links_to_target":""},"categories":[16],"tags":[],"_links":{"self":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17514"}],"collection":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/comments?post=17514"}],"version-history":[{"count":2,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17514\/revisions"}],"predecessor-version":[{"id":17517,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17514\/revisions\/17517"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media\/17516"}],"wp:attachment":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media?parent=17514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/categories?post=17514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/tags?post=17514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}