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Authentic Pho
December 18, 2014

Great easy recipe. As is, it only deserves 4 stars because of some small things missing. I have an asian market close by where they sell EVERYTHING you need to cook asian. If you have access to one of these markets, you can modify this recipe for under 10$ and it will make it a perfect 5 star. This recipe lacked 2 major things, salt and flavour. As written, it makes a great soup base but even 8 hours into cooking, the broth is tasteless. In order to make it better, i replaced the salt with dried pho broth mix, it basically condensed broth with salt. It not only adds the precious saltyness this recipe needs but also makes the broth tastier. I added about 5 tablespoons for the above recipe. Also, you can buy ready-made pho chinese spices. It's a small pouch full of spiced that will compliment any pho recipe, basically star anise, dried coriander and fennel seeds, whole shichuan peppercorn, cinnamon and cloves. This is a must have, a small packet costs less than 2$ and add so much personality to the broth. I also love my pho with beef tendon, so I blanched tendon right before starting the broth and added it to the broth mix for the full 8-10 hours of cooking time. This maked the tendon as tender as jello and goes well with the beef or chicken.

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