Reviewed: May 2, 2012

This is a great, authentic recipe that I will make again and again. I only had about 1/2 oz. of star anise on hand but it still turned out great. I did find that for my taste the broth needed some additional fish sauce and salt added with the other condiments.

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Reviewer:

jenesaisquoi

Reviewed: Apr. 13, 2012

OMG crazy awesome! The whole family swarmed my kitchen for seconds, including my picky 9 yr old son but there was not enough broth. There's only 2 things I will change next time, triple the spices & double the broth so we can have more. Will definately make again!

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Reviewer:

cheery_com

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Rocksprings, Texas, USA

Reviewed: Mar. 22, 2012

WOW! Love it! I did use the cinnamon stick I bought from the Asian market. It was rather large (4-6 inches long, 1 inch in diameter) but it didn't overpower the broth like I expected. Also, I added 2 packs of meatballs because I love beef and meatball pho. Wonderful for such a cold, wet, and windy day. ***UPDATE*** The second time I made this, I added 3 sliced lemongrass and cooked for 10 hrs. It tasted great!

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Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Mar. 11, 2012

I used oxtails and skipped the radish. It was just like the restaurant version.

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Reviewer:

Akiko

Reviewed: Jan. 13, 2012

Amazing recipe. I didn't change anything. My husband and I eat pho often and this was every bit as good as the restaurant. Highly recommend it worth the time it takes to make the broth.

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Reviewer:

aspen

Reviewed: Dec. 26, 2011

I just love pho and this is a great recipe with just a few alterations. I actually totally emitted the daikon. I added a whole white onion and I charred both the onion and the ginger root before adding to the broth. Instead of sugar I use rock sugar candy that I get from the local asian grocery store. I usually skim the fat off at least 2 times. My family loves this pho and I make it on a regular basis.

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Reviewer:

narky77

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

Reviewed: Oct. 29, 2011

Never heard of putting daikon radish in Pho, other than that OK, someone also suggested lemon grass, never heard of that in Pho also.

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Reviewer:

KingSparta

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Marmora, New Jersey, USA

Living In: Fayetteville, North Carolina, USA

Reviewed: Oct. 2, 2011

This was extremely good! I made a whole Pho Platter and my family (even less adventurous eaters) loved it. I served it with a side of Bok Choy, sauteed in sesame oil and garlic and it was delicious.

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Reviewer:

kitchengal

Cooking Level: Expert

Reviewed: Sep. 24, 2011

Excellent, classic pho flavor! Will definitely make it again.

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Reviewer:

Kritter

Reviewed: Jun. 24, 2011

Very good recipe really close to the places I know and I coudnt get any knuckle in less than 8 lbs so i used beef back ribs in place got em for 1.25 a lb lots of flavor excellent guideline for a white guy to figure out pho

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