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: 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: Jan. 5, 2003

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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ink

Cooking Level: Beginning

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Reviewed: Nov. 19, 2002

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: Oct. 9, 2002

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: Oct. 7, 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: Feb. 10, 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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Reviewed: Jun. 3, 2001

Good overall. The broth definitely needed something more to boost the flavor.

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CMORO

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Reviewed: Apr. 11, 2001

I was trying to find a recipe to make pho that would be as good as the pho shops in Northern Virginia...this recipe brought me a little closer to that goal.

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