Reviewed: Dec. 1, 2011

This was awesome! The only think I changed was to add about 2 cups more of water to cover the bird completely, otherwise I left everything else the same and it turned out perfectly.

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2 users found this review helpful

Reviewer:

Shawnr

Reviewed: Nov. 14, 2011

This is a really good soup recipe. I left out the carcass/bones (personal preference) and the basil.

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3 users found this review helpful

Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

Reviewed: May 28, 2011

I added 4 cloves but kept all the other spices the same and just added them all into the pot and used a chicken carcass and it came exactly as my restaurant down the road. I didn`t do all that sauteeing and it was still excellent - my new pho base recipe!

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5 users found this review helpful

Reviewer:

arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: Dec. 31, 2010

I had a very large turkey carcass, so I needed more than 8 cups of water to cover it. Perhaps that was the reason that the broth itself didn't have much flavor, or maybe more cardamom pods, cloves, star anise pods, ginger, fennel and cordiander seeds are needed? I feel that I could have omitted the turkey carcass and the boiling for 2 hours and just used a carton of chicken broth since the flavor of the spices was so very subtle in the broth.

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16 users found this review helpful