I'm pretty new to pho and don't pretend to be an expert on the subject, but of the few recipes for pho on allrecipes, this is the most authentic imo. Good pho is all about the broth - it should be rich but light, meaty but fragrant; crumbling a beef bouillon cube into some hot water and tossing in a sliced onion isn't going to cut it! Personally, I omit the oxtail because they're just too expensive, and I use whatever meaty beef bones I can get at the store. Like any good stock, the key is simmering it slowly for as long as you can - I aim for 3 or 4 hours. I personally don't make it with daikon, but I don't think regular radish would be a bad substitute. You can't beat pho from a genuine Vietnamese restaurant, but this is a decent recipe to satisfy a craving! Thanks!

Thank you for posting this recipe! I always told my mother that I was born in the wrong part of the world (Mexico)...I was meant to be Vietnamese :0) or just Asian for that matter. I drive and drive across town to have beef pho and just absolutely love it and wished I knew how to make it. I made this exactly as you said...with the exception of the Daikon Radishes (could not find them so I threw in some red ones) but anyway...it was FANTASTIC!!! thanks a bunch!

My daughter dated a man from Vietnam and he introduced me to pho. I loved the pho his mother made and the pho we ordered at restaurants. I tried this recipe and it was great but I have to admit that I like it better when someone else makes it. I probably won't make it again but it was fun to try.

Followed the recipe exactly except I used beef soup bones found at my local grocery store. Was a little bland so I had to add more salt, but that could have been a personal taste. Other than that it turned out very close to authentic beef pho.

I haven't tried this yet, but it looks fantastic...wondering if I can substitute red radish for daikon...anybody know?

Very good recipe, definitely worth the time taken to prepare the broth... However one tip to make it even healthier: prepare the broth the day before, and leave it over night on the refrigerator. Once it cools down all the fat from them meat will be on the top, so you just have to skim it out, before warming it again to before adding the toppings.

This was the best Beef Pho ever!!! I took along time to make but worth every minute. Would make this again.

i haven't actually made this according to this recipe yet but my mum's been making it for years and it's great to see a recipe that actually tells you to make the broth, cause this recipe is all about the broth! it's not key to use ox-tali or beef knuckle, just as long as you have enough large beef bones. it's best to actually 'clean' the bones before you cook- either some vinegar or whisky with lots of hot water-gives a cleaner taste and a clearer broth. i also always grill the onion, anise, cinnamon, ginger and peppercorns first and place all in cheese cloth bag. finally a tip for preparing, to cook noodles place soaked noodles in a sieve and place in boiling water(stir if needed) til the noodles are just soft, make one bowl at a time and serve steaming hot. enjoy!

just like the restaurant

I've never had pho, but my brother's girlfriend has and had been wanting to attempt to make her own at home for a while. I found this recipe and we decided to give it a try. I loved it and my brother's girlfriend was very pleased. I will definitely be making this again.

Takes a while to make, but the wait is definitely well worth it. This tastes just like the pho at the Vietnamese place on our street, but much better! I also grated extra white radish for the top of the soup -some went in and i cooked with the noodles, the ones on the top were raw-. Definitely making this one again.

I use a pho base fron the asian food store instead of making the broth. That makes this an easy and delicious soup!!

I normally don't make pho with 'radish' in them, so I gave this recipe a try. The radish gave a taste other than pho. This is close to authethic but leave the radish out.

Wow! This is pretty good! I pretty much halved the recipe but only used the beef oxtail. I simmered this for 8 hours and omitted the fish sauce because I'm allergic. Was a little on the bland side, probably because I didn't have enough meat. Still tasted awesome with added salt though! Thank you SO MUCH for this recipe! Will definitely try this one again with more meat. :)

I like vietnam pho but I don't like MSG taste. This is healty and wonderful recipe. I often use this recipe. I just substitute beef brisket for beef knuckle and beef oxtail. Brisket is easy to buy and exellent taste for soup.

This was soooo good. Made it for the broth. I'm making more today. Heat and add vegetables. Heat and add noodles. Heat and add . . . Much, much better then store bought.

Pretty good but suggest "sweating" a large onion over an open fire and add to pot