YUM! Was so happy with my first attempt at making pho... I even daresay that I liked this better than my favorite local Vietnamese restaurant's pho. The nice thing about this being from scratch, instead of using the premade spice packets is that you can adjust amounts of each spice to your own tastes. From past experience with recipes for other types of Asian noodle soups, our family personally isn't big on too much star anise, so for this first time I only used a few pods (plus, it was all I had left on hand and I didn't have time to make it to my local grocer that'd have it in stock). Used a little more ginger than called for and only made it for 1 gallon since I didn't want to make too much this first time around. I also didn't use daikon because I didn't have it on hand. Used grass-fed, pasture-raised beef knuckle from a local farm, no oxtail. Boiled on high for 15 minutes, then drained and rinsed to get rid of all the impurities (very little given the type of beef used). Then proceeded to simmer the stock on low for the given amount of time.
I added some beef tendon and beefballs at the very end, since my kids all like it. For our family of 5 it was perfect and everyone loved it. My 21 m/o gobbled it all up. Flavor was awesome. Only change I'd make is I'd add a *little* bit more star anise, but that's it. This recipe's a keeper!! Can't wait to make it again! And bonus, my home smelled of that wonderful pho aroma for the rest of the evening!
1 user found this review helpful
Feb. 27, 2013