Vietnamese beef and rice noodle soup (pho)

u forgot 2 reallie important ingredients when u are puttin ur garnish/condiments, there are 2 sauces u want to put in as well 1st one is PHO siracha hot sauce 2nd one is PLUM sauce

10 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

i love pho alot. Thank you for the review, however in the last sentence, you will see sriracha listed. As far as plum sauce, I believe that is a preference thing between that and hoisin, I prefer hoisin. Thanks again though.

6 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This recipe is excellent and very authentic tasting. The only thing I found a little difficult was gathering all the spices. This was resolved by purchasing a premade package with all the spices (except bay leaves) & a cheesecloth bag for $1.89. It is called Gia Vi Nau Pho Bac Que Huong! I highly recommend it. Although some have mentioned that this recipe is time consuming I assure you it is well worth it. I recommend making a double batch & freezing half or I even freeze individual servings.

3 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This is a pretty good recipe. My husband is cambodian, and eats all types of asian food. He loves his pho! This was my 1st attempt at making it, as I don't really care for it, or much asian food for that matter. This was a pretty simple recipe to follow. I left out the scallions and fennel, as he prefers it without. I could not get whole star anise, so I subbed about a tablespoon of anise seed, and a dash of all spice. As a previous reviewer mentioned using a coffee filter, which worked out perfectly. The only thing I would say to add is that as the broth is cooking for the 5-6 hours, a lot of the water evaporated, even on the lowest setting. So I would say to add about a cup of water an hour. I was surprised at how much my husband enjoyed this. He said the broth was outstanding. (he would tell me if it wasn't) Once the broth is cooking there's not much to do but let it simmer. Prep time to get the broth going is quite quick, so don't let the cooking time mislead you. I halved the recipe, and it made enough for about 4-5 large size bowls. I couldn't be more pleased with this recipe. Now that my husband knows I can make this, he will be requesting it a lot more. Thanks for a great recipe!

2 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This is just great! I made it with just beef bouillon a few weeks ago and loved the results. Today I'm trying it with beef bones. This is way better than restaurant pho. I am addicted :)

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This was very good! I used beef neckbones instead of oxetail but otherwise followed the recipe. My DH LOVES Pho and iw as so happy i could make it for hm! i served with spring rolls and satay.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Kevin, I’m very impressed with your recipe; however, the Vietnamese traditional pho both do not use Fennel seed. I’m Vietnamese and my family cooked Pho each week during winter month. Here is another website every similar to our family recipe. http://www.vietworldkitchen.com/blog/2008/10/pho-beef-noodle-soup.html http://wanderingchopsticks.blogspot.com/2007/03/pho-bo-vietnamese-beef-noodle-soup.html

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Awesome recipe. Had all spices except Fennel and Clove, keep forgetting to get some, but still tasted spot on. Got 1lb of Star Anise off Ebay. I increased to 20 anise, added anise and the cinnamon into a brown coffee filter for easy discard instead of cheesecloth, used 2 filters, tied it off at the top. I like mine beefy tasting, added beef bullion at the 5th hour, towards the end, adjust to taste. Used beef marrow leg bones. Cut the onion in 4, faster cooking, it breaks up if you do this, but I like onion. Also, unless you have really tender beef, I just put my beef right into the pot and let it simmer for the 5 hours, very tender even if it was beef butt. Overall, tasted better than restaurant and was cheaper! Thanks

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This Pho recipe is really good. I am Vietnamese and my mom cooks this almost every week! Thanks for the recipe because I used it to surprise my mom one day when she came home from work, not worrying to cook dinner. The only thing I changed was used 5 star anises instead of 10. Thanks again! If I could, I would rate this 6 stars... But my mom's pho is still the best!

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This is such a great recipe for pho. It is much heavier in flavor than the pho i get at my local restaurant but just as good. My father did not believe that i made it and thought i bought it at mott street in chinatown. i did not simmer for the entire time (around 5 to 6 hours) but the flavor was not compromised. The most difficult part was searching for the ingredients as I had to go to three different stores for them. Love it-it will be my go to soup and I plan on having this in my fridge/freezer all the time.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

All I can say is MMMMMMMM!! My best friend is Vietnamese and always makes this soup, but she won't share the recipe or allow me to come watch her make it. So what sight do I go to?? Recipezaar would have it.....and I tried this particular recipe, but the only thing that I did differently, because I could see it in my friend's soup pot; was I added some lemon grass and kiffir leaves to the stock. Thanks so much for sharing. I will be making this for my vietnamese friend when she comes to visit and can't wait to see her face when she tastes it, She'll think I've stolen her recipe, hehehe!! Thanks for sharing!!

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

For those of you who do not know what "Pho" is. "Pho" is the Vietnamese rice noodle soup. It is usually prepared with beef or chicken. "Pho" can be eaten throughout the day. Having a well prepared bowl of "pho" on a rainy and cold day is really satify your appetite. Gathering the ingredients and preparing the broth take at least 6-8 hours. I guess any good meal would take about that long. However, how many of us have that much time to prepare a good meal not to mention the difficulty? I guess not too many. There are various "Pho" soup bases in the markets. However, there is only one worth to mention. It is manufacture by Quoc Viet Foods. The website is www.quocviet.com. It is very easy to make. For example, to prepare beef "Pho." Use one jar of Beef Flavored "Pho" Soup Base with one peeled onion, couple slices of ginger, a bag of meatball (about 15 meatballs) and 2 gallon of water. Bring to boil for about 10-15 minutes and you will have a pot of Beef "Pho" broth ready to use. It is for 15-20 servings. You can split the soup base in half and save the other for later, if you dont that many people. All the required spices are packed in the filter bags and included in the soup base jar. Try it, it will save you time and you will enjoy it in the comfort of your house.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Boy! Not sure what the deal was but, oxtails are nasty! The meat inside the bones is flavorless and goopy. The bones added pretty much no flavor to the broth so I needed to add beef stock. I was able to rescue this, good thing since I spent all day making it but, won't do it again unless I use different bones. The seasonings were wonderful and I would double them. My 15 month old cocker spaniel loves the bones! :)

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This was great! I may never eat Pho at a restaurant again...made this with spring rolls and had the best dinner ever. The spices were a little strong for my taste so I think I might cut the star anise down by half next time.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Very Good Recipe. My bf and his family loved it

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

10+ stars for this recipe I love Pho & This recipe is so wonderful Very Easy & i will make it again soon Thank you Kevin young

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Very good. I only used 1T salt. I pour the broth over a package of raman noodles, heat in microwave till noodles are done and broth is hot. Add thinly sliced sirloin, sriracha hot chili sauce, a splash of soy, green onions, sprouts. Yummy!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I just made this for dinner tonight. My family raved about it! It's as good as what we've gotten in a restaurant. I did not cook the broth for as long as suggested. I cut the time to 4 hours and still thought the flavors were amazing. I am definitely going to make this again.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Just like the restaurant!! Let it boil for about 4hours, we got hungry it smelled so good! Couldn't find Star Anise, used a teaspoon of the regular seeds from the bottle. Despite having over 20 steps it was really not hard to make at all. Great recipe!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account