Reviewed: Oct. 5, 2009

Thanks MARYLEVER for this recipe. I follow it as it is, the only ingredient I did not have it was the mung bean sprouts. I got it a really heavy hand on cilantro, green onion and basil because these are my favorite fresh herbs for seasoning. I used a little bit of garlic salt, too. I liked it and I will make it again. Thanks for sharing. :0)

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Reviewer:

newheart x Mr.Max

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Feb. 25, 2009

Tried following the recipe - couldn't find Thai pepper. Used bean sprouts, fresh basil,pepper sauce, lime, green onion - still found it pretty tasteless. Meat, (tenderized top round) was sliced very thin yet still found chewy and slightly undercooked after hot soup poured over it.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: May 27, 2008

I would never make my soup base with anything artifical especially with condensed beef broth. I only make my broth with the best ingredients, only from fresh and from scratch. That's what I call cooking!!!!

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Coco

Cooking Level: Expert

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Reviewed: Jul. 10, 2007

I love this soup but it taste better if you do it the long way, but if you dont have the time then this way is good enough

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Nae

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Reviewed: Sep. 10, 2006

If this recipe is meant to be equivalent to Vietnamese Pho, then it is far from it. It is missing many key ingredients that make Pho really Pho. To really make this a quick short cut Pho recipe, then just buy the Pho paste at the Asian markets and add it in to give it the Pho flavor.

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Nhi Torres

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2006

Made this tonight for my husband and I. I have to say I thought it was an ok dish but my husband just raved over it. I cannot really say why I thought it was just ok, normally I love Asian food and cook lots of Thai, Phillipino and Korean. I think it was just me tonight maybe and not the dish. Anyways, my husband definitely wants me to make it again so thanks for the recipe! PS. use extra cilantro and green onions are recommended!

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Reviewer:

ninelee

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Conway, Arkansas, USA

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Reviewed: Feb. 28, 2006

I really enjoyed this recipe. Instead of cutting the steak in really thin slices and cut it in strips and cooked it in the beef broth. I also left out the ginger because I didn't have any. I will try it again and add the ginger next time. This is such a light and refreshing soup.

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