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Pho (Vietnamese Beef & Rice-Noodle Soup) Recipe

Pho (Vietnamese Beef & Rice-Noodle Soup)

Recipe adapted from Nguyen Thi Thai Moreland by Shelly Doyle

Show: Calling All Cooks

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

Showing 11-20 of 22

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  • on December 28, 2008

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    We have eaten a lot of Pho and tried making it a few times but were always disappointed. This recipe rocks!!! This recipe is definitely not an easy difficulty level. It is a bit involved; however, it is well worth the time and effort.

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  • on February 06, 2008

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    Though the steps in this recipe were easy in and of themselves to complete, this pho recipe required a great deal of time and money (the oxtails alone cost me $24, not to mention the beef tenderloin. For me, it lacked a lot of flavor, and I had to constantly keep adding water throughout the cooking process to prevent it from a gravy-like texture.

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  • on January 22, 2008

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    This recipe is relatively easy. The only thing that I might change, will next time, is pulling the oxtails. I think this could be done in a crockpot, and if you're a bit lazy you could leave the oxtails in. When I pulled them they were not tender enough to pull the meat easily from the bones. The broth was delicious though. I used sirloin, seared it a couple of minutes on each side and slice it thin. I love pho and I'm glad it's not too hard to make!!

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  • on December 29, 2007

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    I have been eating Pho from my childhood days. This recipe is pretty close to what I was raised with, I would consider adding beef tendon as well. Tendon adds another level of complextiy to the dish. But overall, you will not be dissappointed.

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  • on December 04, 2006

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    I love pho. This was my first time making it and it was definitely easier than I thought. My sister works in a Vietnamese restaurant and suggested simmering the broth over night, which I did. It turned out great. The oxtails were a bit fatty though. Perhaps make this ahead of time, refridgerate and skim off the fat.

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  • on August 21, 2006

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    I made this over the weekend after a really lousy Pho experience in Chinatown. All my friends tell me that the Pho in NYC is crap anyway, so I decided to try out a recipe on my own. Needless to say, this was so much better than anything I've had dining out. The smells when cooking are similar, but just so much more intense.

    I followed pretty much everything to the T, except I did use only 2 lbs of oxtail and supplemented with some "Better Than Bullion" beef broth base, to save both time and money. I also used a pressure cooker to cook the broth, again to save time. The results were still simply amazing, particularly with the oxtails breaking down from being in the PC.

    My other Viet friend tells me I should include Culantro (not Cilantro as well, and no parsley, which is not authentic. Maybe next time...

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  • on June 01, 2006

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    Authentic

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  • on March 23, 2006

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    As allways. Mario this is the best.

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  • on June 07, 2005

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    the best

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  • on June 04, 2005

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    most authentic

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