Reviewed: Apr. 24, 2009

We have been to Vietman and had it from street vendors this recipe taste just like it does there. I would not change anything.

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teddybear

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Reviewed: Mar. 25, 2009

I had made this cause I heard Pho was good for hangovers...it definitely worked there. This is not the best recipe, but it is ok. And it does call for anise, so I think one reviewer must have missed some ingredients and rated it poorly, unfairly. You can buy Pho broth cubes at the Asian markets and that saves a little time and adds a more authentic flavor.

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Aug. 18, 2008

This tasted nothing like our local Pho joint and not particularly good. It just didn't have the right flavor. The cinnamon was overwhelming, and it did not call for Anise which seems to be in every other Pho recipe I see. Canned beef broth was probably not a good idea, it just didn't taste right. Look elsewhere...

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RMAXIM

Cooking Level: Expert

Home Town: Germantown, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Feb. 8, 2008

I travel quite a bit and have eating Pho for lunch and loved it. I followed the recipe exactly but the end result did not come close to what I had enjoyed in the Pho restaurant. My wife and daughter did not enjoy but they don't like to try new things.

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Lou de Freitas

Home Town: Georgetown, Delaware, USA

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Reviewed: Aug. 6, 2006

my mom makes pho too. you can buy premade packages of spice at most vietnamese supermarkets and just dump one in. my mom roasts ginger and onion on a grill first to bring out the aroma and then adds those in the pot.

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Reviewer:

thy

Cooking Level: Beginning

Home Town: Anaheim, California, USA

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Reviewed: Dec. 5, 2005

The ginger should also be charboiled in the oven along with the onion to sweeten the flavor. In addition, it is missing some of the basic ingriendients in Pho such as peppercorns, cloves, etc.

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Nhi Torres

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2002

To short-cut, I used 1 can beef broth and 1.5 cups of water as the base. It didn't taste quite like our local pho. So I added 1.5 TBL hoisin and that did it. Also, serve as directed or it looks like a mess.

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