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Emerilized Banh Pho Bo: Vietnamese Beef Noodle Soup Recipe

Emerilized Banh Pho Bo: Vietnamese Beef Noodle Soup

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on March 10, 2013

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    Totally surprised my husband by throwing this together and we were both super-pleased. Only had 2 beef bones (not nearly enough for the amount of stock, so about 3 hours into the stock-making I added some veggie stock, chicken stock, and aminos to make sure there would be enough flavor. Also didn't have anise so that was omitted. True, the stock was a darker color vs a clear/light stock, but that was fine by me and it had a ton of flavor.

    For the second half, I also omitted fish sauce since I was out, but overall the recipe turned out fabulous. All the fresh flavors you add in the end balance out the richness of the stock. The best part is the thin steak slices that cook in your bowl - yum. I'm honestly not sure how "true" to a Pho this is (I haven't had one in years, but it did resemble a hearty, complex asian soup with rich, layered flavors, so if that's what you're looking for, your'e in the right place.

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  • on July 03, 2011

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    I'm sorry but I'm Asian and I believe Emeril is a wonderful chef. This is a good recipe. To the Asian who made an ignorant comment...your an embarrassment. Show some class especially on Food Network.

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  • on February 10, 2011

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    I surprised my Vietnamese American wife who came home from a trip and found an inviting Pho aroma waiting for her when she opened the door. It was a nice treat for her and sure helps cure away the cold winter night blues.

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  • on December 25, 2010

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    for the record i have not tried the recipe and i am rating my review not the recipe........................................... i live in milford, nh my girlfriend is from lowell, mass she is cambodian and where she lives is little cambodia.. there are pho restraunt EVERYWHERE and i have eaten many many many noodle bowls, no 1 is the same. there is always something that someone does different. i have also had pho at her family's and friends houses on a number of times, and again they are always diff. i dont understand why people have to be so rude when writing a review. so maybe if i went to your house i wouldnt like yours but id like your friends. so people if u have issues maybe add some input and not harsh remarks! we all obv love food.. so lets grow up.. and enjoy what this wonderfulwebsite has to offer. on that note im heading to get some pho because im craving it@!

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  • on January 23, 2010

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    Thank you for the recipe, Emeril. I didn't know how many stars to give because I cheated and used store bought beef broth. I didn't have all day to make the stock. But I followed the rest of the recipe, including the spices in the broth etc, and I thought it was really great! My girlfriend was very appreciative. I owe you! LOL

    Many thanks to everyone that pointed out that a recipe doesn't need to replicate every detail of someone's opinion of what a recipe should be. I appreciate this recipe, and that it the bottom line! :- My version of meatloaf is nothing like my brother's, and we are full-blooded Americans! So eat well, and live well!

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  • on December 15, 2009

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    Excellent recipe. I would recommend everyone to try fresh rice stick noodles rather than the dried ones because they taste much better and has a better texture. They are called BANH PHO made by SINCERE ORIENT. Website: www.sincereorient.com Heres a picture: http://twitpic.com/qjhz9

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  • on October 25, 2009

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    C'mon guys...its just cooking and what tastes good to you may taste terrible to another. What is "authentic" when every recipe is adapted to what is available in the new local area of immigrants. (Think of the British in India, and almost everyone in Malaysia! A reviewer below is right, what is "authentic" Vietnamese cooking when so much of it is borrowed from the French and Chinese? Recipes and tastes are fluid and change over time...just go with it. This is not about Nationalism...its about cooking.

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  • on July 14, 2009

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    i am a huge pho fantic. i didn't try this receipie yet but i liked how emeril tried a version of pho and i will try his version. it's always great when people share ideas and receipies. from reading other comments, you sound like you are really good at making pho...would you please share some of your ideas.

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  • on April 14, 2008

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    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.

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  • on April 01, 2008

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    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.

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