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Here’s how the rating system works:
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| Emerilized Banh Pho Bo: Vietnamese Beef Noodle Soup Recipe courtesy Emeril Lagasse, 2001 Show: Emeril Live Episode: Oodles of Noodles Overall User Rating:  |
It's OK
12/01/2007 at 05:31pm
User: Anonymous User Rating:
There seems to be a consensus with a few of the ratings, and even the same sentence thrown in (either "Why mess with something so good?" or "If you want a real Pho recipe, contact me. Thanks. NAME."). I'm sensing it's the same user.. but that's just me and my sneaking suspicion. In any case, I agree with one of the reviews - It's EMERIL's version. He's not claiming it to be an authenticly crafted, handed down from generations and generations, recipe. With that said, it's okay. It's not the best I've tasted, but it's decent.
check the title
10/31/2005 at 04:50pm
User: Anonymous User Rating:
Really now. Did you miss "Emerilized" in the recipe title? It means this is his version, not yours or your favorite noodle shop's or Vietnam's. Just a little hint for your future attempts at cooking--it is supposed to be a different interpretation.
Emerilized Banh Pho Bo: Vietnamese Beef Noodle Soup
08/30/2005 at 12:52pm
User: To Nga from Darien, IL User Rating:
This was definitely not the true Vietnamese Pho. The way we cook Pho is totally different with the one on TV. Why mess with something so good? If you need a real Vietnamese Pho recipe, please contact me. Thanks. Nguyen
Not exactly authentic, but not bad in flavor
05/17/2007 at 06:27pm
User: David from San Francisco, CA User Rating:
Most Pho places use Basil vs. Cilantro, in addition I have never seen anything with carots (I've been to quite a few).
Not good
05/03/2005 at 04:12pm
User: Anonymous User Rating:
I live in Houston, which also has a very large Vietnamese community and a ton of pho shops. My long time Vietnamese girlfriend just blinked her eyes in disbelief when she saw this. This is not pho at all, but yet one more 'Emerilized' version of some ethnic cuisine. He's much better when he stays away from ethnic recipes, particularly Asian.
well...
04/14/2008 at 07:41pm
User: Anonymous User Rating:
I can't believe how racial it got here. That thing about the blender was just way uncalled for, not to mention just plain stupid. I'm Vietnamese and I'm embarrassed to see what has been written here. What is Vietnamese food anyway that has not heavily been influenced by or is an adaptation of French and Chinese food. If the French had said stick to your own food and leave our baguettes alone, we wouldn't have Vietnamese sandwiches. About this recipe, my parents have at times made strange versions of pho given what we had. And my mom has been known to throw carrots in there or daikon just to sweeten the broth. It does taste a little different, but healthier, than the msg ladened pho at restaurants. I personally make a distinction between vermicelli and the rice noodles used in traditional pho - because the star anise is what really gives this its distinct taste, and that flavor is better paired with flat rice noodles. If you use vermicelli (which I think of as thinner, round noodles) it won't take the flavor as well. But keep up the good work Emeril, I like your adventuresome spirit with food, thats what its all about. I for one welcome everyone's interpretation of Vietnamese food, and love Vietnamese food as much as I do, because I sure have my own version of everyone else's food, and I love it all. And yes, the recipe did say Emerilized after all, no one is claiming anything.
some things are better left un-Emerilized...
04/11/2005 at 05:55pm
User: DENISE from san jose, CA User Rating:
Why mess with something so good? I have to agree with the other two reviewers from our area--we are absolutely surrounded by great pho places, and Emeril's version is just not good.
I would rate lower if there was lower
04/06/2007 at 01:25pm
User: Anonymous User Rating:
emerill your recipe sucks. leave pho to the asains. why do you think your so great at everything? stick to hotdogs and your crappy comedy. I wish you would get you nuts stuck in a blender.
Vietnames Beef noodle soup
04/05/2005 at 01:20pm
User: Pham from fremont, CA User Rating:
The recipe that was shown on TV was not a real/true Vietnamese Pho.The way we, Vietnamese people, cook Pho is totally different with the one on TV.On TV, the broth was in dark color, the beef was grilled, the noodle was overcooked. On our Pho, the beef bone is used for broth, beef shank is used if we want to eat "chin nam", the broth is very cleared, and noodle is cooked just about right, which we can separate into small/long spike. I really enjoy Food Network show but by showing the Pho on your show with the modified recipe will damage the real PHO's image. If you want to try a real PHO, please go to Asian center and look for the sign "PHO" or Beef noodle soup. If you need more information about the Pho recipe, please contact me. Thanks. Pham
Pho
04/01/2008 at 01:08pm
User: JANINE from huntington beach, CA User Rating:
I haven't tried the recipe, but I was interested, and plan to try it. Just a comment to some of the previous reviewers: on reading your reviews, it's apparent that there are some people out there with a chip on their shoulder. I'd like to taste your version of OUR traditional American dishes; I'll bet they won't taste like what I grew up with either.
Not Traditional Pho
03/10/2005 at 10:11pm
User: Anonymous User Rating:
1) I didn't want to cook oxtails forever to make broth so I used dehydrated beef broth and reconstituted it. I used 6 cups of broth. 2) I didn't fry the meat first either. The boiling hot broth is supposed to cook the meat. 3) I didn't grill the onions either. I put the recontituted broth in a pan and got it boiling and added the fresh ginger, star anise, fish sauce, carrots, and garlic. I also added several other things that I've always seen put into Pho which weren't in this recipe - oyster sauce, whole pepper corns, a cinnamon stick and a few whole cloves. I let that continue to boil. I prepared the rice stick noodles based on the package directions and left them in a collander to drain. You may also want to partially freeze your beef before slicing it. It makes it easier to get slices that are thin enough to cook properly. For garnish - fresh basil, some herb that I don't know the english name for, cillantro, bean sprouts, lime wedges, oyster sauce, soy sauce, chilli sauce, and sliced fresh hot peppers. Put the sliced meat in the bottom of the bowl. Put the noodles on top. Put in some of the thinly sliced yellow onion, and some cillantro. This part is importat -your broth should still be boiling. Put in enough broth to cover everything generously and let sit for at least 5-10 minutes. Very tasty.