Reviewed: Nov. 10, 2007

So so so so good. As other reviewers have mentioned....definitely freeze the beef before slicing (the thinner, the better) & add some star anise and cloves. Quick and delicious!

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glodine

	Cooking Level: Intermediate
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Reviewed: Nov. 10, 2006

This was my first time making Pho. It was suprisingly easy and turned out great. I will make it again.

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Connie


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Reviewed: Oct. 27, 2006

Missing important star anise. Soup can't exist without it.

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lainiekay

	Cooking Level: Expert Home Town: Ho Chi Minh City, Dong Nam Bo, Viet Nam Living In: Easton, Pennsylvania, USA
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Reviewed: Mar. 6, 2006

Tasty. I didn't use beef broth which has tons of sodium, I just simmered the beef in water with the rest of the ingredients. I also used soba noodles instead. Exta lime, extremely flavourful!

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This is a tasty base recipe. Ingredients are easy to find, preparation is minimal and spices can be adjusted to suit each person's taste. I decreased the broth to 3 Qt, added garlic, a couple anise stars, increased the cinnamon stick (2) and used colored peppercorns. Along with the fresh herbs/vegs's we just seasoned with chili sauce. This soup will be a staple!

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Karen


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Reviewed: Dec. 5, 2005

This is missing the many spices (Star Anise, Cloves, etc.) that makes Pho...Pho. The Lemongrass also throws it off. I've never seen lemongrass introduced in Vietnamese Pho. It might be in some other types of Asian noodle type soup but never in Vietnamese Pho.

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Nhi Torres

	Cooking Level: Intermediate
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Reviewed: Aug. 26, 2005

Fabulous! Loved it.

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JACKLYNJILL

	Cooking Level: Expert Home Town: New York, New York, USA
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Reviewed: Jul. 20, 2005

This is a great pho recipe. The only variations I made were leaving out the basil and hoisin because I didn't have any in the fridge. I would definitely recommend putting the beef in the freezer for about 30-40 mins to make it easy to cut really thin slices. This will now become a regular on our dinner table.

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MADROB


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Reviewed: Mar. 13, 2005

This is an excellent recipe. As another user recommended, I found 'pho cubes' at an asian market and use them to make the broth. This makes a huge difference. I also use dried vermicelli noodles instead of rice noodles. I'm not a fan of fish sauce so I omit that.

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Rene


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Reviewed: Oct. 4, 2004

This was really authentic tasting. Great for me bc I live in Eastern Europe where it is impossible to eat good asian food. I did omit the jalapeno peppers and hot pepper sauce. but I added peanuts and had to use ground ginger. great taste and nice presentation.

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DEMAR


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Reviewed: Aug. 1, 2004

My wife and I, having eaten , many a bowl of Pho' soup found this to be one of the best recipes that we have come across. The taste is quite authentic. And will please even the most pickey Pho' expert's!

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GKA2


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Reviewed: Jan. 15, 2004

Basically, I have a recommendation for authentic vietnamese pho. Go to your local oriental/world food mart and buy the actual pho broth cubes. Just ask the cashier. They come in small packages of 6. This makes the pho taste authentic, rather than making your own broth or buying american beef broth. Happy eating!!

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paper98


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Reviewed: Sep. 26, 2003

Although since I've never had it before I can't vouch for the authenticity, everyone /loved/ it. I was very pleased with the effect of the lemon and curly purple (anise flavoured, kind of) basels, they work very well with this. I was a little paranoid about cooking the meat -- it looked really quite uncooked after I poured over the broth, but it really is great that way -- I cheated and put the leftover meat into the broth and it wasn't as good afterwards, so now I know to do it right the next time.

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THREEMILECHILD


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Reviewed: Sep. 13, 2003

In response to the one person who classified the traditional ingredients for making this recipe, the anise seeds etc and traditionally used by the Vietnamese. Lemongrass is traditionally used by those of Cambodian and Thai origin which makes just as great a broth. Aside from the lemongrass, you can also add a dried pickled radish found in many Asian specialty stores. These taste really great tender. For added flavor, my family fries a little minced garlic ahead of time until they are golden (takes only a few seconds!) and garnish the pho with them.

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Aidan & Ben's Mom

	Cooking Level: Intermediate Living In: Fort Worth, Texas, USA
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Reviewed: May 19, 2003

I tried using homemade broth but it didn't really work too well. I'll have to try again using canned beef stock.

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FLO_GEE


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Reviewed: Jan. 16, 2003

Voon-da-bar. Darn good Pho. For those of you with difficulty slicing beef thin, try this: Pop your cut of beef into the freezer (suggest you plastic wrap it first)... 10-30 minutes and you'll be dancing - chilly beef makes for easy slicing (be sure to use a sharp knife as well). Bring to room temperature before finishing off in bowl.

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FILETMIGNON


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Reviewed: Dec. 10, 2002

This was easy and extreemly tasty. Now that I can make this easily at home, my favorite take-out just got better. I reallly enjoyed the bean sprouts and the fresh herbs. Very refreshing. Make sure to have VERY thinly sliced beef, or it will not be tender. Excellent soup, and great as leftovers as well. I will definately be making this again!

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JENNILOU8


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Reviewed: Aug. 29, 2002

This recipe traditionally calls for the addition of ginger ,anise, and a whole nutmeg. no lemongrass.

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ORCHID145


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Reviewed: Aug. 29, 2002

The Pho' was great! We live in Williamsburg, VA...and there aren't any good places around here to get Pho', so we decided to make our own. Even though we didn't really follow the recipe, our soup came out very well...and now we're HAPPY!

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ONMYOWN2K


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Vietnamese Beef Pho

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glodine

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Connie

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nyc

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Karen

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Nhi Torres

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JACKLYNJILL

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MADROB

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Rene

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DEMAR

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GKA2

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paper98

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THREEMILECHILD

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Aidan & Ben's Mom

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FLO_GEE

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FILETMIGNON

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JENNILOU8

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ORCHID145

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ONMYOWN2K

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