{"id":11121,"date":"2023-03-14T10:25:09","date_gmt":"2023-03-14T09:25:09","guid":{"rendered":"https:\/\/www.froyasalmon.no\/?post_type=recipe&#038;p=11121"},"modified":"2025-01-29T13:29:52","modified_gmt":"2025-01-29T12:29:52","slug":"pho_med_froyalaks","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/es\/recetas\/pho_med_froyalaks\/","title":{"rendered":"Pho con Fr\u00f8yalaks"},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Haz esto:<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Picar las chalotas y el ajo.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Poner en una cacerola mediana y cocer a fuego medio hasta que la cebolla est\u00e9 brillante.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Pelar la capa exterior de la hierba lim\u00f3n y rallar finamente de 2 a 3 cm de la parte inferior y a\u00f1adir a la\na la olla con el agua, el an\u00eds estrellado, la salsa hoisin, la salsa de pescado y la soja.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Llevar a ebullici\u00f3n y cocer a fuego lento durante unos 10 minutos.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Limpia y corta los champi\u00f1ones en l\u00e1minas y a\u00f1\u00e1delos a la sopa.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cortar el salm\u00f3n en lonchas finas. Cocer los fideos de arroz siguiendo las instrucciones del paquete y repartirlos en cuatro platos hondos.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>A\u00f1adir el pak choi, las setas, la cebolleta picada y la guindilla.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Corta el salm\u00f3n en lonchas finas y col\u00f3calas encima.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Verter sobre la sopa caliente y servir con cilantro, albahaca y un gajo de lima.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":11122,"parent":0,"template":"","tags":[],"class_list":["post-11121","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-mid-loin"],"acf":[],"_links":{"self":[{"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/recipe\/11121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/types\/recipe"}],"version-history":[{"count":1,"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/recipe\/11121\/revisions"}],"predecessor-version":[{"id":11380,"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/recipe\/11121\/revisions\/11380"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/media\/11122"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/media?parent=11121"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/tags?post=11121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}