Sounds delicious! I've become quite fond of chicken pho. I look forward to trying this sometime soon. For me it's all about the lime, cilantro and sriracha. 2009-05-04T18:09:33-07:00 false 9973 2235 2009-05-04T18:09:42-07:00 5903 Thank you so much for sharing this recipe. I love pho, but am not familiar with Asian cooking so had no idea how to make this at home. Now I can cook it for my family! 2009-05-04T20:41:22-07:00 false 9976 2235 2009-05-04T20:41:22-07:00 4006 My family will love you for this. They're a pack of carnivores who unfortunately drew a vegetarian for a cook. This just went on the meal plan for this week! 2009-05-05T04:58:19-07:00 false 9977 2235 2009-05-05T04:58:19-07:00 3568 Thanks for sharing the recipe. Pho is another thing on the long list of things I can't buy here. I've never gotten the spice mixture quite right. :) 2009-05-05T05:50:01-07:00 false 9980 2235 2009-05-05T05:50:01-07:00 1237 I figured I'd add this recipe from my girlfriend's Vietnamese aunt. I haven't actually tried it yet, because I don't generally have time to make the broth from scratch. Ingredients: Chicken, beef, or pork soup bones 5 pounds of lean round steak 2 packages of rice noodles (Banh Pho) 2 onions 6 pieces of anise (dried) 6 tablespoons of fish sauce (anchovy extract) 3 chunks of fresh ginger 4 table spoons of salt 1 tablespoon of MSG (Sugar can be substituted for an non MSG recipe) 1 bunch of cilantro 4 stalks of scallion 2 fresh green jalapeno chili pepper Cooking Instructions: 1. Fill 10 quart soup pot (3/4 full) with water, bring to a boil 2. Cut one onion in half and roast over an open flame (a stove burner works perfect). Add the roasted onion to the soup broth 3. Add soup bones, 6 pieces of anise, 3 chunks of ginger, 4 tablespoons of salt, 6 tablespoons of fish sauce, and either 1 tablespoon of MSG or Sugar. Bring to a boil and lower to a simmer for around 4 hours. Add water as needed. 4. Slice the 5 pounds of steak into strips (approximately 2 ½ ” x 1/2” strips) 5. This recipe is for the two basic Pho soups. Pho Tai uses medium rare beef. Pho Chin uses well done beef. If you want the medium rare Pho Tai put the beef slices aside until later. If you want the well done Pho Chin, add the beef slices to the broth now. You can also do a combination by adding half and putting the other half aside. 6. Slice the jalapenos, remaining onion, scallions , and cilantro. Set aside to be used later. 7. One half hour before serving fill the 5 quart noodle pot ¾ full with water and bring to a boil. 8. Add Banh Pho noodles to boiling water. Cook until noodles are soft. Rinse cooked noodles in colander to remove excess starch. 9. Fill large soup bowls with cooked, cooled noodles. 10. Sprinkle some of the cut up cilantro, onions and scallions on top of each bowl. 11. For Pho Chin you should fish out some of the beef from the broth . Portion the cooked beef into each bowl and then ladel the broth into the bowl until it covers the noodles, vegetables and meat. 12. For Pho Tai, half fill the ladel or strainer spoon with raw beef slices and immerse into boiling soup broth until the meat is cooked to rare. Portion the cooked beef into each bowl and then ladel the broth into the bowl until it covers the noodles, vegetables and meat. The hot broth poured over the meat will complete the cooking process. 13. A dash of black pepper to top the seasoning of each bowl adds a great flavor. 2009-08-07T10:45:48-07:00 false 12191 2235 2009-08-07T10:45:48-07:00 6575 Mmmm, thanks for the recipe! That's very similar to what I make except for my aversion to anise (I use 5-spice mix instead for a milder flavor.) I could eat that stuff every day. 2009-08-07T13:51:05-07:00 false 12192 2235 2009-08-07T13:51:05-07:00 5903 This is great...I travelled in Vietnam when I was much younger and lived on this for breakfasts. But it is one of the few Asian dishes I have never tried to recreate at home...not sure why now that I see the recipe is quite doable. 2009-08-13T08:30:40-07:00 false 12298 2235 2009-08-13T08:30:40-07:00 1302