I have made this a couple times now, both successfully. I make a few slight tweaks. First, like other users, refrigerate the sauce after simmering and wait for the fat to solidify, then simply scoop it off. Secondly, to avoid babysitting the stove all day, I use a large crockpot - I start it on high then reduce to low once a boil is reached. Many restaurants simmer their pho for over 18 hours - I let this go on the crockpot for anywhere from 12-24 hours. I use double or even triple the star anise in the recipe and add about 1 tbsp of extra fish sauce (the end result has been fine to my taste, but consider cutting the salt a bit to offset the extra saltiness here). Lastly, I throw in a couple garlic cloves. The end result is very close to restaurant quality!
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I have made this a couple times now, both successfully. I make a few slight tweaks. First,...