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Vietnamese Pho


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4 ounces uncooked rice vermicelli

1 tablespoon peanut oil

2 tablespoons minced garlic

1 tablespoon minced peeled fresh ginger

1/2 teaspoon ground anise

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

6 cups water

1/3 cup lower-sodium soy sauce

4 sprigs cilantro; garnish

4 sprigs fresh basil or mint (garnish)

1 fresh hot red chile, halved lengthwise, seeded, and thinly sliced (garnish)

2 scallions, chopped (garnish)

2 limes, cut into wedges (garnish)

1 cup mung bean sprouts (garnish)

1 pound (4 cups) sliced vegetables, (such as bok choy, carrots, green beans)

6 ounces cubed tofu

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