Pho (Vietnamese Beef & Rice-Noodle Soup)

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My sons girlfriend is asian she took me to eat pho and i loved it I love to cook and decided
to learn how to do pho went to the asian market picked up the items did research on it everyone
has different way's to cook pho found some recipes that were same chose the one that i thought
was most like the one I had I used knuckle bone which takes 3 hours to cook down after I parboiled the bones for ten minutes I drained them rinsed them and put them back in clean
pot of water and boiled it for 10 minutes turned to simmer and yes I add fish sauce at the same time I add my spices and it did not turn it sour it was delicious and my soon to daughter in law thought it was great

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i'm pretty sure the author of this receipe editted way too much ingridients to tailor to his/her taste rather than have an authentic vietnamese soup...

the Pho soup never have any cilantro, parsley or bay leaves in the soup or on the side but serve with saw leaf, basil, mung bean sprouts, and lime wedge.

the other thing is, the ox tails should be on full boil for at least an hour, then turn to low medium heat, then add ginger, onion and other spies

never cover the pot because it will discolourate the broth and contain the fat... and it should cook for more than 4 hours before the ox tails can be eaten, the fish sauce added to the pot before serving...

the hoison sauce is optional, i prefer chillie pepper with fish sauce on the side instead of hoison sauce

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OK, guys, this recipe is pretty basic w/ some flaws that I found:
1. PHO broth needs to have sugar and MSG! IF you just use salt and fish sauce, good luck! U can skip the MSG but gotta sugar man!
Actually NO fish sauce in the broth until you are about to eat PHO. When you put fish sauce inside the broth to cook the broth, it cause the broth to have sour tasting. (very important
2. NEVER put bay leave inside PHO BROTH. I will smell like curry! (unless you want curry hehehehe

3. I think the spice needs black pepper corn, and allspice (about 1 teaspoon of black pepper corn and 1/2 teaspoon of allspice
4. MOST important sauce they forgot is HOISIN SAUCE! (Tuong an pho
gotta have it to dip the beef in while you eat pho and pour some into the bowl with lime juice.
5. NO filet mignon!!!! DON'T need to and don't waste your money. Eye round, flank.... bottom roast.... london broil... ALL works. Just slice it as thin as you can against the grain of meat.
IF you use FILET MIGNON, it is much more difficult to slide it thin 'cause FILET is very soft, It would break up when you try to slide it.

ONe last thing, when your pho broth finish, it should be clear. If not, you should add a cornish hen in the broth w/ the rest of the oxtails. The hen will help make the broth more flavorful and clear out the bone marel. Also be sure to skim the discolored bubles when you see it while the broth was in high boil.
The bubbles only flares up while the broth is in high boil (about 10-15 mintues If you miss that buble, it will disolve back into the broth that makes it unclear broth but still ok to eat. No biggie

OK guys/gals, hope that help, have any question, just email me, more than happy to help: dooman@yahoo.com

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OMG, this is a very expensive and way fattening recipe, who on earth puts bay leaves and parsley in any pho???

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I have been trying to make something as good as the local restaurants. This recipe beat them all. I couldn't get much oxtail so I used about 6 pounds of soup bones and about 1 1/2 pounds of oxtail. I always boil the bones for 10 minutes. Then I rinse the bones and wash the pot. This cuts down on skimming. Another reviewer left this, "Great recipe, just remember to boil then refrigerate. Skim the fat off the top.". I agree. Doing this gets rid of almost all fat. I think I'll go make a batch!

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Great recipe, just remember to boil then refrigerate. Skim the fat off the top. Repeat.

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ok so i changed up the recipe a little and cut like that half the time but OMG!!! it came out so freakin good... my folks arent big on trying new things but they absolutely loved it!!!! :D major KUDOS!!! :D

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One would be better off using a good quality unsalted beef stock (not broth than using the oxtails which can make a very oily stock. If making stock from scratch, use Barefoot Contessa's recipe or another cook's (use shin bones, beef ribs along wih marrow bones. Also, this recipe calls for excessive amounts of star anise, clove and fish oil. Use half or less of the amount indicated.

In addition, most quality and authentic pho restaurants wouldn't think of offering this soup without hoisin sauce and Sriracha. Garishes missing from this recipe were thinly sliced serano or red bird chili peppers, garlic chili sauce (red, thinly sliced onions, Thai basil, mint leaves, and scallions. I also haven't heard of using a bay leaf in the broth or offering parsley as a garnish but these are the least of this recipe's problems.

It's the right garnishes and sauces added at the end that make this such an incredibly wonderful culinary creation.

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Love the idea of this recipe, but was not impressed with the results. I found the broth greasy even after lots of degreasing. Think I will doctor up some beef broth and avoid the cost and fat of the ox tails. Gonna play around with this and try to make it healthier. Also felt like it was missing a dimision of flavor.

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Even though I have another Pho recipe I like, I wanted to try another version for other flavors/proportions and made this recipe as written. Seasonings are personal, but I think the 8 pieces of star anise, 5 whole cloves, and 1/3C fish sauce are excessive and the bay leaves are just wrong. We tried this recipe a second time with just 4 pieces of star anise, 3 whole cloves, 2+ Tbsp fish sauce, and no bay leaves, and the addition of a piece of black cardamom (from other recipes of Pho I have used and loved the results. Also, I think there is waaay to much broth to label this as serving 6. In our household this would serve 8-10 people. No problem...we just froze the broth for future use.