How to make Vietnamese Beef noodle Pho Soup (Pho Bo)

CaptKillerSF Says:

Mar 20, 2012 - Please tell me you're trolling -.-

TurtLePimpin Says:

Mar 22, 2012 - Folks, make sure to buy the right sauces. HUY FONG SRIRACHA (the one with the red rooster) + LEE KUM KEE HOISIN SAUCE <----------very important! LIKE

colakei Says:

Mar 24, 2012 - @ironchopsticks there's no cardamom, and the ingredients should be fresh

colakei Says:

Mar 24, 2012 - @ironchopsticks still if you like using the instant, go on

lisalisala Says:

Mar 31, 2012 - The bones are blanched quickly to ensure there is not waste or blood remaining, which would allow for a clearer broth. Minimal flavour is released with just 10 minutes of blanching, the 'stock' that was discarded would not have much taste.

billy34ful Says:

Apr 5, 2012 - your hotter than the pho ;)

andrespereyda Says:

Apr 7, 2012 - why do i like asian girlz so much? and cảm ơn 4 the recipe

korita2000 Says:

Apr 13, 2012 - I'm Mexican but I love this soup so much that I'm going to try to make this tonight I got all the ingredients ready will see how it comes out thanks for the tips

Sweetylaos Says:

Apr 14, 2012 - Hi Linh! I've tried making this today and it came out delicious, one thing is that I found the aroma of the soup too strong, next time should I go half on the 5 star annise and use 3 pieces and half on the cloves and use 4 pieces and a smaller portion of the cinnamon sticks? I would like to make this for my upcoming party, and I want to try to get this right hehe... And thank you so much because of you I can now make Pho!!!

rosecran17 Says:

Apr 17, 2012 - Well you can keep the first round of stock, if you and your family/guests don't mind a mucky, cloudy broth. I prefer a clear broth and trust me it's still very beefy since I use tons of beef bones for $1.50 per kg I can afford to throw out the first round of mucky, cloudy broth.

wtphoqcutler Says:

Apr 17, 2012 - Ohh okay. makes more sense now. My mom's from Northern Vietnam..She doesn't add the hoisin sauce.. Just straight up noodles with beef, greens, broth, pepper, and lemon.

chineseGRRL Says:

Apr 18, 2012 - how much water do you use for the main stock?

LinhHayman Says:

Apr 19, 2012 - I used 5L. You can use as much as you like as long as the water is sufficient to cover the bones. Maybe for a small family, use 3L and devide all the above ingredients into half :)

LinhHayman Says:

Apr 19, 2012 - Thank you. Yes half the amount of the spices for a more subtle flavour. It's a pleasure and  let me know who it turns out next time :)

PipenFalzy Says:

May 2, 2012 - I have tried lots of different versions of beef pho and always found the stock very week. I have added more beef bones and more spices and always get the same result and that's with cutting back on the water. I will try your version and see what happenes. Thanks for posting it.

juangrimaldi100 Says:

May 2, 2012 - you speak boring!!!

PipenFalzy Says:

May 2, 2012 - I tried it today and as always it comes out weak tasting. I used neck and bone marrow bones probably about 3 to 4 lbs. With 5 liters of water. Simmered for 3 hours. I don't get it. I've made pho probably about 5 times all with the same result. Any ideas of how to make the beef stronger? I know that the stock should be strong as it has to flavor the rice noodles.Thanks,Korey

LinhHayman Says:

May 3, 2012 - If you like the beef flavor, you can add 1 kg of topside meat in along with the bones and spices. It will give you a deep beef flavour that you are looking for. It's just something that I use when I can't find any bones. 

azndrgnboi34 Says:

May 6, 2012 - Just looking at the preparation in the soup, I may foresee that the flavor will not be as "beefy" as I would like. The first stock is where all the flavors is at. I would not have poured that out. Instead I would just strain it with cheese cloth. I also like my bowl of Pho with a lot if soup. The bowl you mom made hardy had any. By the time the noodles soak into the soup, there will be hardly anything left. Might as well eat dry noodles.

Ngoc-Lan Nguyen Says:

May 18, 2012 - Bạn từ Việt Nam, nếu như vậy bạn có thể xác định vietnamesisch.Ich am cũng từ Việt Nam. : D Phố tôi có ít thành phần nhà cũng essen.Die tôi có nó ở nhà XD Nhưng cảm ơn bạn cho các công thức

forrestgumpx Says:

May 23, 2012 - Well, I'm new to cooking. But, why do you have to rinse the bones/meat after you cooked it?Isn't the boiled water useful for the aroma of the soup? Is it perhaps useful to rinse the meat before the cooking is done, somehow...

Thjr13enGhost Says:

May 27, 2012 - still cant be the same taste as Pho in Vietnam, because there is lacking of herbs-which can only be found in Vietnam, that's why Pho in Vietnam have a completely different taste :)

JaguarJenny Says:

May 28, 2012 - Im eating some right now.

IronPriest82 Says:

May 28, 2012 - Not sure if someone already asked but don't you lose flavor by boiling the beef and discarding the liquid the beef was boiled in?