Vietnamese Noodle Soup

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This soup is good PHO-REAL!!! I used chicken instead of beef, and added some extra vegies: red pepper, sugar snap peas, and shitake mushrooms, and leeks. It also has some HEAT!!! SO good:

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This soup was really good...actually combined recipes using this as a base but added seasonings from a David Tanis cookbook. Slightly less star anise with some fennel, coriander and cardamom seeds. Couldn't stop eating it.

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this soup was really good. I like it. but i was a little confuse with the name. the name for this soup is call "PHO". I did try this one with chicken. ^^

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Made this soup for dinner last night and it was great. Had leftovers for lunch today and they were just as good.

I'm considering adding some mushrooms and a little spinach next time for more veggies!

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I let it simmer twice as long as suggested. The broth flavor was complex and flavorful. We really enjoyed it and it was a breeze to make! Barely sear the sirloin right before everything else is ready because it cooks in the broth. My boyfriend has already requested that I make this soup again this week. It was definitely a hit!

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I LOVE this recipe. Have to appreciate a soup with a light broth, but tons of hearty elements to "beef" it up. Thanks in part to the star anise, there is a great complexity to the flavors, and the cilantro at the end adds a nice freshness.

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I'm Korean and think I know good Asian food when I taste it. I was blown away with the authenticity of this dish. The fish sauce is essential (IMHO.... I tend to add even a little more than called for.

For extra flavor and tenderness, I use a jiccard (spelling? to tenderize the meat and then marinate it in soy sauce, sesame oil, minced garlic and ginger for about half a day before preparing as described.

Also, for leftovers, my husband insists that the noodles and the broth be kept separate until serving. He says it really makes a difference even on the second day.

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I and my pals being new to the kitchen, it took us well over 20 minutes to prepare this dish. We didn't use fish sauce, but still, this recipe was better than the restaurants! The final step of combining all of the ingredients was a lot of fun; we made the end product look just as fancy as a nice pho place. I will make this meal again and again.

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I love this soup! It has so much flavor and very few ingredients. It is just as good if not better than you get at a restaurant.

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very very yummy. was preoccupied when I was making, I even forgot to put in the fish sauce and it was great! I realized it after I poured the broth over the noodles. I also added a handful of white button mushrooms to have a little more earth taste and it was great!!!!