2 handfuls (about 3 ounces) bean sprouts, blanched if desired
2 to 3 sprigs mint, regular or spicy
2 to 3 sprigs Thai basil
3 to 4 fresh cilantro leaves
2 to 3 sprigs rice paddy herb
1 lime, cut into wedges
1 Thai chile or 1/2 jalapeño, Fresno, or serrano chile, thinly sliced
Step 1 Before serving pho, arrange the sprouts, mint, basil, cilantro, rice paddy herb, lime and sliced chile and set out at the table. (if the chile is small, slice it on the bias so the slices are larger).
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