From EatingWell: April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006) — Subscribe Now!
Inspired by pho--traditional Vietnamese soup--this one-pot meal is garnished with crunchy mung bean sprouts and chopped fresh basil. You could also serve it with lime wedges and a bottle of Asian chile sauce, such as sriracha, on the side.
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This is a great pho recipe. It lends itself to upgrades depending on the group being served. I add crimini mushrooms, a splash of mirin & sake, garlic...yum, yum, yum. Dave Kinne, Post Falls, ID |
7 weeks 5 days ago |
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Whenever I've been served this at vietnamese restaurants it's been bland--isn't that the beauty of pho? Everyone adds condiments to taste? I love when i eat it with friends, so i can taste how they think it's best. I always serve it with lots of lime, chile-garlic sauce, hoisin and rice vinegar on the side. Anonymous |
7 weeks 5 days ago |
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I added a 2" stick of peeled ginger, 6 star anise, used beef broth instead of chicken & added some dried Chinese black mushrooms soaked in hot water for 20 minutes then drained plus substituted fish sauce for the soy sauce to give it more flavor & a more authentic taste. Also I garnished it with lots of cilantro, lime wedges & hot peppers. Great on a bitter cold night! Pepper, London, ON |
7 weeks 5 days ago |
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I read other review before trying it myself. It was bland. We ended up adding more soy sauce. We also added hot sauce at the table. , Fredericksburg, VA |
7 weeks 5 days ago |
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i always make this when i'm sick with tons of chile-garlic sauce for sinus clearing! Anonymous, Montpelier, VT |
7 weeks 5 days ago |
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This was a bvery quick and easy soup. It was a little bland so I added chili paste at table. Anonymous, Wildomar, CA |
7 weeks 5 days ago |
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needs fish sauce for dimension - soy doesn't do it Anonymous, e falmouth, MA |
7 weeks 5 days ago |
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