Add vietnamese category and pho

recipes/docs/vietnamese/_category_.json

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+{
+  "label": "Vietnamese",
+  "position": 8,
+  "link": {
+    "type": "generated-index",
+    "description": "Fresh herbs and bold flavors"
+  }
+} 

recipes/docs/vietnamese/pho.mdx

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+---
+sidebar_position: 1
+---
+
+import Admonition from '@theme/Admonition'
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
+# Pho (Vietnamese Noodle Soup)
+
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    A traditional Vietnamese noodle soup with aromatic broth, rice noodles, and tender beef.
+
+    ![Pho Vietnamese Noodle Soup](@site/static/img/not-found.svg)
+  </TabItem>
+
+  <TabItem value="ingredients" label="Ingredients">
+    ## Ingredients
+    
+    ### Broth:
+    2 lbs beef bones (knuckle, marrow, or oxtail)
+    1 lb beef brisket (chuck as substitute)
+    1 onion, halved and charred
+    1 3-inch piece ginger, charred
+    7 star anise
+    1 cinnamon stick
+    6 cloves
+    2 cardamom pod
+    2 tsp coriander seeds
+    1 tsp fennel seeds
+    8 cups water
+    2 tbsp fish sauce
+    1 tbsp sugar
+    Salt to taste
+
+    ### Serving:
+    1 lb rice noodles (banh pho)
+    1/2 lb beef sirloin, thinly sliced
+    1/2 cup bean sprouts
+    1/2 cup Thai basil
+    1/2 cup cilantro
+    1/2 cup mint
+    2 limes, cut into wedges
+    2 jalapeños, thinly sliced
+    Hoisin sauce and Sriracha for serving
+
+    <Admonition type="info" title="Cooking Instructions">
+      <p>
+        Getting beef bones with cartilage is very important as well as getting a stew meat. Also do not forget to skim after boiling.
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="instructions" label="Instructions">
+    1. In a large pot, add **beef bones** and **brisket**. Make sure to cut the brisket in half prior to this. Cover with water and bring to a boil and boil for **5 minutes**. Skim any scum off the top. 
+    2. Simultaneously, char the **onion** and **ginger** over medium flame. Rinse away the blackened skin.
+    3. Also, toast **star anise**, **cinnamon stick**, **cloves**, **cardimom pods**, **coriander seeds**, and **fennel seeds** over medium heat in a saucepan for **3 minutes**.
+    4. Add charred and toasted items to the pot. Add **scallions**, **fish sauce**, and **sugar**. Boil for **40 minutes** over **low heat**. Continue to skim the scum.
+    5. Remove one piece of the **brisket** and transfer to a bowl of ice water to stop the cooking and refridgerate it.
+    6. Cover the pot and continue simmering on low heat for **4 hours**. Add salt, skimming as necessary until ready to serve. Finish the sauce by adding fish sauce, sugar, or salt as necessary.
+    7. Boil the **noodles** according to package and add to a bowl. Place slices of brisket, and thinly sliced uncooked **sirloin** or other toppings. Squeeze fresh **lime** on top, and add **bean sprouts** and **basil** as desired. Serve with hoisin sauce and Sriracha on the side.
+
+    <Admonition type="info" title="Serving Suggestions">
+      <p>
+        Pho is traditionally served piping hot with plenty of fresh herbs and condiments. The key is the balance of rich broth, tender meat, and fresh garnishes.
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="references" label="References">
+    [Pho Vietnamese Noodle Soup Recipe](https://thewoksoflife.com/pho-vietnamese-noodle-soup/)
+  </TabItem>
+</Tabs>