Reviewed: Jan. 15, 2009

YUM ! I love and eat pho all the time. This is alot of work but so worth it and is very very good for homecooked pho broth ! Every ingredient mentioned in the recipe is a must for the authenicity.... the daikon, fish sauce, down to the garnishes of Thai sweet basil ( not the Italian kind ) Sriracha sauce etc... I am telling you. The soup is so fragrant the smell will flow all through your house... Truely the ONLY pho recipe on this website that is worth your tastebuds. ***No lemongrass or garlic in pho !

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Reviewer:

sanderella

Cooking Level: Expert

Reviewed: Dec. 4, 2008

Wow this was a lot of work but worth it! My hubby and I were craving some Pho and they don't have any Vietnamese restaurants where we moved to. (Oh man do I miss the Asian food in Los Angeles!) It was good but the broth was really rich and milky. I think this was from the suggestion of using beef knucle which usually makes a milky broth. Not like the clear delicate broth I'm used to getting. I should have gone with my gut instinct and gotten a boneless cut. I think part of the problem is that I also didn't leave the spice bag in longer than 5 min. That was a personal thing.. I was tasting the broth and any longer would have been too strong on the spices for my taste. I added a large 'sweated' onion and toasted the spices before making the spice bag per suggestions. Also be warned.. you WHOLE house will smell of this broth it's pretty potent. Leave the windows open. :)

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Reviewer:

Kissmyapple

Reviewed: Oct. 15, 2008

I love this recipe! A few added ingredients to make it better: Boil some beef tendons and beef tripes. You want to boil the beef tendons until it becomes very soft. It takes at least 6-8 hours but it is absolutely worth it. My husband loves the beef tendons and always request extras when I make pho for us. The beef tripe can be boil with the soup. Plus, I usually substitute the beef oxtails and sirloin with beef ribs! The beef rib bones gives great flavors as well, if not more! I usually also throw in some peeled shrimps for more flavoring. As you can see, I love a lot of meat in my soup!

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Reviewer:

af_wife

Reviewed: Aug. 31, 2008

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!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: May 8, 2008

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!

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Reviewer:

BMS

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

Reviewed: Feb. 17, 2008

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.

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Reviewer:

nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Reviewed: Feb. 16, 2008

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.

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Reviewer:

tree

Reviewed: Dec. 9, 2007

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

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Reviewer:

Theavengoddess

Reviewed: Dec. 6, 2007

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.

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