Top chefs share delicious (and gorgeous) one-bowl recipes.
1 cup peas, either young ones with edible pods or shelled mature ones2 cups loosely packed mixed fresh herbs, such as chervil, parsley, mint, cilantro, basil, and/or chives, for serving1. Place the pho broth in a pot and heat to a simmer. Stir in the sugar and salt and taste, adjusting the seasonings as necessary. Keep covered, off the heat, then bring back to a bare simmer just before serving.
3. Heat the oil in a skillet over medium-low heat. Add the spring onions, scallions, and garlic and cook, stirring frequently, until golden brown and caramelized, 10 to 15 minutes. Reduce the heat if the onions begin to burn, or raise it if they seem to be cooking too slowly. Pour in the vinegar and use a wooden spoon to scrape up any browned bits. Remove from the heat.
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