Love this stuff, especially when it's cold and / or I'm sick. Anyone have any good recipes to share?

Doesn't seem to be too compicated. I have been in vietnam for the last 4 week and have been eating a Hanoi style Pho Noodle soup. Honestly I do not not know what that means.

But it starts with a tasty stock, the white noodles already seem to be cooked and then meat. All of the Veggies are served on the side. The place I have been going too cooks everything out on the side walk in a cart...but we are served indoors at their restaurant. Cost all of 35,000 Dung or about $1.75.

The one thing you have to get used to are RATS....they are everywhere. The other night we were eating at a outdoor retaurant. There were rats climbing trees....climbing bamboo and slinding down the over head awning.

Other than that the food is pretty good. If you go to the wrong place it CAN BE VERY BAD.

I made this recepie a while back and it came out very very good. Obliviously, the stock is the most important part. For the spice bag I just cut open a jumbo size tea bag, dumped out the tea, put the spices in and sealed it back up. Also, the rice noodles cook extremely quick. I think the package I bought said to boil them for like 4 minutes, and after only about 1 minute they were already softer than I would have liked. Just thinking about it is making me want to make it again soon.

http://www.steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html

If you want to do it right, cooking pho is incredibly time intensive. Preparing the stock can take forever. I've also heard/found it to be very unforgiving. If you don't properly skim the fat when prepping the stock, or don't add the proper spices, it comes out flat.

I've never had homemade pho that I found better than what I could get at a restaurant. That's not the case with most types of food, but here, I'd rather just go to Rosie's (if in College Station).

Yes. My brother in law is Vietnamese. I'm a white girl that makes a mean Pho. E-mail me for the recipe (in profile)

It's time intensive, but it's something you can leave on the stove going all day while you are at home. However, be prepared...it makes a LOT. I would make it and eat it for breakfast/lunch/dinner for a week.



[This message has been edited by TXAGChick06 (edited 11/24/2013 9:00p).]

I use beef bones and boil them off for about 15 min to release the impurities. Rinse them off after and back in the pot with about a pound of fatty brisket. Char two yellow onions and a large piece of ginger on an open flame for about 15 min. Rinse off the char and add to the beef in the pot. Put 4-5 star anise, a cinnamon stick, and some cloves in with it. Boil for a long time while periodically skimming fat off. With about an hour to go add about a 1/4 cup of fish sauce and a chunk of yellow rock sugar. I add a little fish sauce at the beginning too sometimes depending on the day.

TXAGChick06, I'm interested in your recipe as well, yet didn't see your e-mail address. DO you mind posting? Thanks.

yes please, post please!

would love this recipe as well!!

Watching for the recipe.

ttt b/c i really would love to have this recipe, lol

I used the recipe on seriouseats.com as my template. I cooked everything in a pressure cooker, which meant I had pho stock in three hours instead of eight. The only difference I would make on post-mortem examination would be to use more spices.

Pho is addictive.

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Doesn't seem to be too compicated. I have been in vietnam for the last 4 week and have been eating a Hanoi style Pho Noodle soup. Honestly I do not not know what that means.

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My wife is from Vietnam. The pho in North Vietnam has an added slight cinnamon taste to it.

Complaint Investigator said:

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Yes. My brother in law is Vietnamese. I'm a white girl that makes a mean Pho. E-mail me for the recipe (in profile)

It's time intensive, but it's something you can leave on the stove going all day while you are at home. However, be prepared...it makes a LOT. I would make it and eat it for breakfast/lunch/dinner for a week.



[This message has been edited by TXAGChick06 (edited 11/24/2013 9:00p).]

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Still waiting on this recipe.