Pho and a chili dog

Here are two separate recipes, one for Pho and another for a chili dog:

Pho Recipe:


  • 8 cups beef broth
  • 1 small onion, peeled and halved
  • 2-inch piece of fresh ginger, peeled and sliced
  • 1 cinnamon stick
  • 2 star anise
  • 2 cloves
  • 1 pound beef sirloin or eye of round, thinly sliced
  • 8 ounces rice noodles
  • 1 cup bean sprouts
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 1 lime, cut into wedges
  • Sriracha sauce and hoisin sauce, for serving


  1. In a large pot, bring the beef broth to a boil.
  2. Add the onion, ginger, cinnamon stick, star anise, and cloves to the pot. Reduce the heat and let the broth simmer for 30 minutes.
  3. Strain the broth through a fine mesh strainer, discarding the solids.
  4. Return the broth to the pot and bring it to a boil again.
  5. Add the thinly sliced beef to the pot and cook for 1-2 minutes, or until the beef is just cooked through.
  6. Remove the beef from the pot and set it aside.
  7. Cook the rice noodles according to the package instructions.
  8. Divide the cooked noodles among 4 bowls.
  9. Top each bowl with the cooked beef, bean sprouts, cilantro, and mint.
  10. Ladle the hot broth over each bowl.
  11. Serve the Pho with lime wedges, Sriracha sauce, and hoisin sauce on the side.

Enjoy your delicious and comforting bowl of Pho!

Chili Dog Recipe:


  • 8 hot dogs
  • 8 hot dog buns
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 pound ground beef
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • Shredded cheddar cheese, for serving


  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the vegetable oil over medium heat.
  3. Add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes, or until the onion is translucent.
  4. Add the ground beef to the skillet and cook, breaking it up with a spoon, until it is browned and cooked through.
  5. Stir in the diced tomatoes, tomato sauce, kidney beans, chili powder, cumin, salt, and pepper.
  6. Let the chili simmer for 10-15 minutes, or until it has thickened slightly.
  7. Meanwhile, cook the hot dogs according to the package instructions.
  8. Place the hot dog buns on a baking sheet and toast them in the oven for 3-5 minutes.
  9. Place a hot dog in each toasted bun.
  10. Spoon the chili over the hot dogs and sprinkle with shredded cheddar cheese.
  11. Return the baking sheet to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
  12. Serve the chili dogs hot.

Enjoy your delicious and indulgent chili dogs!