@phamngastore: Màu vàng nơ đẹp quá mấy bà ơi. Căng đét luôn nha #doboxinh #dobonu #dobomacnha #trending #xuhuong @Ngaphạm.Store

phamngastore

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Friday 09 January 2026 04:52:36 GMT

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Comments

Kim Loan :

Mẫu đag mặc size gì v ạ

2026-08-24 16:30:06

0

Thuỷ mẹ 3 nhóc :

M58,55kg

2026-07-14 08:10:06

0

Lê Mỹ Linh :

Tui pass lại size L nè bà nào lấy k . Tui mặc rộng quá biết vậy lấy size M.

2026-03-29 10:58:32

9

Kiều Thanh :

M48 45kg mặc size gì a

2026-08-14 13:13:54

0

Võ Hiền249 :

Bộ này còn k shop

2026-01-13 14:15:44

7

Vanvan :

ta noi no xinh siu

2026-09-13 19:06:50

1

Xuân Nguyễn31 :

Đẹp quá

2026-05-02 08:45:28

1

Mây Mũm 💞 :

Đồ xinh quá ạ

2026-09-21 12:29:00

1

yêu timofei tarasenko :

Bộ này còn k ạ

2026-05-12 13:28:35

0

𝑸𝒖𝒚𝒏𝒉𝒂𝒏𝒉 :

m47 45kg sz gì ạ

2026-06-23 10:30:16

0

Quỳnh Trang 🐿️ :

m6.49kg

2026-06-28 13:27:02

0

My🍓 :

Còn k ạ

2026-06-07 01:46:51

1

TH :

M50 50kg thì mặc zs gì

2026-07-06 14:13:43

0

Ánh thoa :

M68 ngắn k ạ

2026-05-13 12:04:59

0

🍀Thiên Sơn Tuyết Liên 🇻🇳 :

Xin link để mua shop còn K as e cmt 29/7/26😅

2026-08-29 15:53:42

1

Ebexiu🐰 :

1m68 46kg size nào shop

2026-01-16 09:25:59

5

Shop Mẹ Bắp 🌽 :

M63 57kg mặc size gì ạ

2026-07-14 15:03:25

0

Shop Cây Giống :

60k mặc size gì vậy

2026-05-10 00:15:23

0

Chu Thị Thu Hà :

M53 48kg mặc size j ạ

2026-06-12 09:41:37

2

Phạm Mỹ Duyên 🪵❤️ :

Nào có hàng lại cmt cho tui pit vs shop ơi 😭

2026-06-02 13:21:33

1

XUÂN TÌNH ĐỜI THƯỜNG 222 :

Đẹp quá nàng ơiii

2026-01-30 15:10:23

2

🍬Cục CẸo 🍭 :

Sợ ko vừa 🥺 tại sz to quá shop

2026-07-05 07:39:08

1

siêu sao thế kỉ 19 :

m5 40kg size gì ạ

2026-05-06 14:24:52

1

Minh Sương :

Xinh quá

2026-01-15 04:13:24

3

Trúc Lam🛍️🧸 :

Đồ đẹp

2026-01-15 08:12:02

3

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Replying to @Hummingbird Haven_CA PHOZOLE BROTH • 2 lb beef bones • 2 lb beef shank • 1 onion • 1 bulb garlic • 1 medium knob ginger • 1 bag pho spice (1.5 oz bag) • 4 quarts water SALSA • 10 guajillo chiles, de seeded • 1 ancho chili • 1 cup beef broth (from simmering) • ¼ small onion • 3 cloves garlic • 1 TBSP chicken bouillon TO SEASON • 1 TBSP salt • 3 TBSP fish sauce • 2 TBSP sugar • 1 TBSP pho seasoning (Quoc Viet) *Adjust to taste — these are my estimates. TO ASSEMBLE • Pho noodles • Chopped scallion • Chopped cilantro • Thinly sliced onions • Thinly sliced jalapeño • Thinly sliced radish • Shredded cabbage • Sliced beef shank INSTRUCTIONS 1. Blanch the beef bones and shank: Place in a pot of water, bring to a hard boil, then turn off heat. Rinse and drain under cold water. 2. Char aromatics: Char onion, ginger, and garlic over open flame or in an air fryer. 3. Toast pho spices: Toast on medium low for 2–3 minutes. Do not over toast or the broth will turn bitter. 4. Add blanched bones, blanched shank, 4 quarts water, charred aromatics, and toasted spices to a stock pot. Bring to a boil and skim off any foam. 5. Once boiling, reduce to a simmer and cook for 2 hours. 6. Boil guajillo and ancho chiles for 10 minutes. Add to a blender with 1 cup beef broth, onion, garlic, and bouillon. Blend until smooth. 7. After 2 hours, remove and discard onion, ginger, and spice bag. Top off the pot with water back to the original level. Remove beef shank and let cool before slicing. 8. Pour in the blended salsa. Strain if you prefer a smoother broth. Simmer 30–45 minutes. 9. Add salt, fish sauce, sugar, and pho seasoning powder to taste. Adjust until the broth tastes balanced. 10. Build your bowl with pho noodles, veggies, toppings, and sliced beef shank. Ladle hot broth over everything.

Replying to @Hummingbird Haven_CA PHOZOLE BROTH • 2 lb beef bones • 2 lb beef shank • 1 onion • 1 bulb garlic • 1 medium knob ginger • 1 bag pho spice (1.5 oz bag) • 4 quarts water SALSA • 10 guajillo chiles, de seeded • 1 ancho chili • 1 cup beef broth (from simmering) • ¼ small onion • 3 cloves garlic • 1 TBSP chicken bouillon TO SEASON • 1 TBSP salt • 3 TBSP fish sauce • 2 TBSP sugar • 1 TBSP pho seasoning (Quoc Viet) *Adjust to taste — these are my estimates. TO ASSEMBLE • Pho noodles • Chopped scallion • Chopped cilantro • Thinly sliced onions • Thinly sliced jalapeño • Thinly sliced radish • Shredded cabbage • Sliced beef shank INSTRUCTIONS 1. Blanch the beef bones and shank: Place in a pot of water, bring to a hard boil, then turn off heat. Rinse and drain under cold water. 2. Char aromatics: Char onion, ginger, and garlic over open flame or in an air fryer. 3. Toast pho spices: Toast on medium low for 2–3 minutes. Do not over toast or the broth will turn bitter. 4. Add blanched bones, blanched shank, 4 quarts water, charred aromatics, and toasted spices to a stock pot. Bring to a boil and skim off any foam. 5. Once boiling, reduce to a simmer and cook for 2 hours. 6. Boil guajillo and ancho chiles for 10 minutes. Add to a blender with 1 cup beef broth, onion, garlic, and bouillon. Blend until smooth. 7. After 2 hours, remove and discard onion, ginger, and spice bag. Top off the pot with water back to the original level. Remove beef shank and let cool before slicing. 8. Pour in the blended salsa. Strain if you prefer a smoother broth. Simmer 30–45 minutes. 9. Add salt, fish sauce, sugar, and pho seasoning powder to taste. Adjust until the broth tastes balanced. 10. Build your bowl with pho noodles, veggies, toppings, and sliced beef shank. Ladle hot broth over everything.

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