This is my first review and I have to say that I LOVE this recipe. I'm a big fan of the Vietnamese soup Pho but never had attempted to make it on my own due to the broth being so time consuming. At first I was a bit skeptical about how this would turn out and boy was I ever surprised!! The taste is perfect and exactly what I get when I buy it at the resturaunt and even my BF likes it!! Thank you so much for sharing!
Great soup. We decided to make this soup on a whime so we had no fish sauce or fresh ginger, cilantro or basil ( we used dried). It did not make one bit of difference. Will make this soup again, makes a nice fast lunch.
A big, big winner. Thanks for posting this!
I have not found a recipe yet that called for a five star review until now. I have made this every day this week, as I've had a very nasty cold. It had just enough heat so that I could feel it, but not so much that it set my face on fire. I actually left out the noodles altogether and just fried up the chicken with the garlic and ginger and then added the broth. I also added a little splash of soy sauce and lime juice as well as some leftover onion straws. This has made my winter. Thanks Sue!
Have been making this soup at least once a week for about 2 years now. Very easy, full of flavour and really tasty. I sometimes jazz it up a little by adding store bought tom yum soup paste and bean sprouts for extra crunch and kick. thanks for posting.
SO yummy and easy! Asian recipes often intimidate me, but this was fool proof! I was worried it wouldn't be hearty as there's no veggies, but it was very good! If I were to make this for dinner I would likely just make a side salad or some spring rolls. THANKS!
This was vietnamese restaurant quality for sure! You really have to have giant soup bowls to serve this like the way they do in the restaurants. Fish sauce and peanut oil really made all the difference!