Cannon CL, Neal PJ, Southee JA, Kubilus J, Klausner M. New epidermal model for dermal irritancy testing. Toxicol In Vitro. 1994;8:889–91.

No FOMO just PHOMO – with London’s most authentic Vietnamese

The Beef Pho Broth is the undeniable star of the show and offers all the complex aromas and flavours of a traditional Pho broth. PHOMO’s version was brewed for eight hours and is the perfect base for the gluten-free rice noodles. The Beef Pho kit also comes with 28-day rare grass fed dry-aged steak, which is both tender and flavourful. This beef pho recipe is authentic with all real, natural ingredients. It is the result of a number of experiments and discussions between us, native Vietnameses who grew up eating pho on a daily basis for over 20 years of our life in the North, and our Saigonese chef friend. The authentic flavors are deeply engrained in us, and this recipe contains tips and secrets you may not find anywhere else. Phở” means rice noodles and “ bò” means beef. A bowl of beef phở consists of soft slippery noodles in a hearty, beefy yet fragrant broth and beef slices of your choice. This dish is the most famous Vietnamese noodle soup without any doubts. Pratt LF, Cerven DR, DeGeorge GL. Validation of 3D Skin Model for Cosmetic, Chemical and Medical Device Phototoxicity Testing (EPARS). MB Research Laboratories. IVTIP Conference. 2011.

OECD. OECD guidelines for the testing of chemicals no. 432: in vitro 3T3 NRU phototoxicity test. Paris: Organisation for Economic Co-operation and Development; 2004. p. 15. Whenever you go to a pho joint in Vietnam, you will be presented with various meat topping options, and each option has its specific name. Some popular ones are:

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Treat loved ones to something a little different and serve up the freshness, flavour and colours of Vietnam. If you’re sitting there and wondering “what is pho,” it’sa delicate (and delicious) Vietnamese noodle soup made from beef bones, ginger, onions, and lots of aromatic spices. It’s nothing short of soup perfection. The way all the spices and flavors from star anise, cardamom, fennel seeds, and cinnamon come together is incredible, and the best part? You can customize; it’s encouraged that you add any condiments you desire to make the soup your own. The Best Bones to Use We make this at least once a month and always make sure there is leftover broth to freeze for another day. While it takes a bit of time, most of that is hands-off, so let’s get going towards amazing pho at home, shall we? poached egg: poach an egg in a separate pot and serve in a separate bowl with pho broth or directly in your pho bowl. Don’t break the egg and eat it in one slurp if you can tongs or a wide mesh spoon to remove bones, onion and ginger from broth then strain broth through a fine mesh strainer. The broth will have a layer of fat at the the top. There are two ways to remove this. First, if you plan to enjoy the broth now, skim the fat from the top of the broth using a spoon. If you do not mind waiting, you can also pour broth into containers then refrigerate overnight. As the broth cools, the fat will solidify, making it very easy to remove.you are using dried noodles, add noodles to a bowl then cover with hot water and soak for 15 to 20 minutes until soft and opaque. If you are using fresh, add to a colander then rinse with cold water. Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ZEBET. Phototoxicity protocol for use with EpiDerm™ model (EPI-200). Version November 5; 1997. p. 22. Stop after Step 7 in the Prepare the Broth section. Refrigerate the broth. The next day, heat the broth on the stove with a small piece of ginger and a small amount of spice (like a small piece of cinnamon, a star anise and a clove) for 20-30 minutes if you feel the spice fragrance is not as potent as the previous day.

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All of our ingredients are hand selected and authentically sourced from specialist suppliers The perfect portion size Phở chín: beef noodle soup with well-done tender meat that can be brisket, flank or shank for example. It can also be called phở nạm. In English, it may be called well-done beef pho, beef brisket pho or beef flank pho. Tom Yum is a delicious and fragrant soup that is also one of the most popular dishes in Thailand. Featuring a pungent and spicy broth, this soup traditionally contains a variety of classic Thai ingredients such as lemongrass, kaffir lime leaves, fish sauce, palm sugar, tamarind juice and more. All of these ingredients are an essential part of achieving the classic sour yet spicy balance of flavours that Tom Yum has and can be found in ready to use tom yum pastes, pre-made soups or frozen pre-portioned ingredients ready to cook!

You Will Need

Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.