Reviewed: May 16, 2012

I would give this 4.5 stars if it would let me. I added hoisin and carrots, substituted broccoli for bok choy, and it was yummy.

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Reviewer:

Whitney

Reviewed: Mar. 23, 2012

It was okay. I had to do a bit of doctoring to make it really taste authentic for me (I've been to Vietnam, eaten a LOT of Vietnamese pho over the years). I used a little less of the ginger and added a bit of sinigang, which is tart seasoning often used in Asian soups.

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Reviewer:

heyallie

Reviewed: Mar. 7, 2012

Great basic recipe and very easy.. I needed to change it a bit to make it work for my diet.. used vegtable stock instead of chicken stock.. used halved large prawns instead of cooked chicken... added just a bit of fresh ginger and topped with fresh cilantro when serving.. To keep the recipe Gluten Free, I used the noodles I had on hand, which were sweet potato noodles from Korea.. Rice noodles would have worked nicely if I'd had some.. I will make this again and again..

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Reviewer:

Marcia

Cooking Level: Expert

Living In: Gig Harbor, Washington, USA

Reviewed: Jan. 26, 2012

This was very easy to make! I pretty much followed the directions as is. We thought it was very good but might have been missing something. I might try to add cin stick & star anise as another reviewer mentioned next time. Thanks!

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Reviewer:

subliminaled

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Home Town: Toledo, Ohio, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 23, 2012

Was terrific! Easy to make and really filling! Thank you...

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Reviewer:

Joanne

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Jan. 19, 2012

Great simple-to-prepare recipe! I didn't have lemongrass, but I followed the recommendations of other reviewers and added star anise and a cinnamon stick while letting the broth mixture simmer for about 30 minutes instead of 10. Also added sliced white mushrooms and fresh basil with the veggies. Seasoned it with a bit of sriracha sauce before digging in. I LOVE pho but I'm trying to eat out less. This is a wonderful way to get my fix.

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Reviewer:

NKashinsky

Cooking Level: Beginning

Living In: Rockville, Maryland, USA

Reviewed: Jan. 5, 2012

I've been trying to duplicate an Asian soup recipe they serve in the Employee Dining Room at work, and this did the trick. I added celery and carrots to the soup, floated a star anise in it briefly (too long makes the anise flavor too strong), and added some sliced fresh shiitake mushrooms. I served the green onions and the bean sprouts as a garnish instead of simmering them in the soup to retain their crispness. This was very good and my husband raved about it. Thanks so much for the recipe, Miss Ashley.

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Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Jan. 2, 2012

Since I found this recipe, I have made it about 10 times. Very good. Simple to make.

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Reviewer:

Kimmyfromlawn

Reviewed: Dec. 12, 2011

It's a very tasty soup. If you'd like a more "authentic" Vietnamese Pho flavour add a 1/2" piece of cinnamon stick and 1 star anise (hard - starfish shaped)-found in Asian stores) and take them out after soup is done.

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Reviewer:

Lew

Living In: Ottawa, Ontario, Canada

Reviewed: Nov. 6, 2011

I doubled the recipe. Instead of using chicken broth, I substituted Chicken Pho Soup Base. I also added 2 stocks of celery, a green bell pepper, 2 cups of sliced portobello mushrooms during the final 5 minutes. Next time, I'll half the amount of chicken as it was too much. I served with cilantro, the bean sprouts, jalapeno, lime, basil and hot chili sauce on the table to add. I'd been craving pho all day and this is a keeper!! Yum!!

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