Vietnamese Noodle Soup

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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!!!!

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Myhusband and I usually go out to an authentic vietnamese rest every week for this pho soup. We love pho soup and have been eating it for about 5 yrs. It is a little drive to the restaurant so i thought i'd try this recipe when i saw it in the magazine. I was very surprised how easy and similar it tasted compared to the soup at the restaurant.....yummy! We loved it! I used Flank steak in mine and my husband likes the seafood pho so he put shrimp in his. I forgot to buy fish sauce but had oyster sauce on hand so i used that and it was still great! I also used 2 cup less water and replaced it with more beef broth. My 10 yr old loved this soup (w/o the greens but loves the bean sprouts....what a pleasant surprise!
I will definitely be making this soup alot!!! Thank you so much Food Network!

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Even though I overcooked the beef and the noodles, I was amazed at how much flavor this soup had. I used all beef broth and anise seasoning vs pods. The only thing i did not like was how my onions turned out. I was confused by just throwing half an onion in the pan. When it was done, the onion was basically peeling and I was unable to slice it. I love onions, so this was a disappointment. I might slice them in advance next time, that is, if there is a next time or I might just go down the street to the local Pho place and let them cook it!

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Great, easy soup. Very authentic. I used one additional cup of beef broth in place of 1 cup of water and loved the flavor. Also cut the jalepeno. Liked adding the beef at the end so I could keep it medium rare. This is better than I have had in many restaurants. My husband loved it and called it 'a nice change', and its healthy!

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This soup was absolutely delicious, fresh tasting, easy to make and quick. I did not have star anise pods, cinnamon sticks or whole ginger on hand. What I used instead worked just as well and came out great. I used 1/4 tsp anise seeds, 1/2 tsp or so of cinnamon and 2 T of Gourmet Gardens ginger that is in a tube. They were great inexpensive substitutes. I'll definitely make this again.

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So excited when I saw this in the January issue of the magazine! It is definitely as good as a restaurant minus the hours of cooking broth. The only changes I made were that I only used broth and didn't add additional water as suggested. I bought a pho spice packet from the Asian market (has the anise and cinnamon stick and used paper thin sliced rib-eye from the same market and allowed it to cook for 15 seconds in the broth. I served it with hoison and sriracha chili sauce as condiments. For dessert, I served Ina's coconut cupcakes. What an amazing Vietnamese inspired lunch!