Beef Pho

Ratings & Reviews

Reviews

• 
  KaiTheGreat22

  i like this beef pho recipe it look very similar to ramen which i like alot, the ingredient have many thing that i like to eat like beef and noodle, but it use fish sauce which make me a little worry about my shellfish allergy, i think i can try to replace fish sauce with something else maybe soy sauce, the cooking time very long but it look like it worth to wait, i will try to make it soon

• 
  YariYari

  Honestly, I was a bit **disappointed** with this Beef Pho recipe. As a pescatarian, I was expecting something with a fish or seafood twist, but this was just a traditional beef broth. The flavors were nice, but it was a bit too **salty** for my taste. I love trying new recipes, especially from different cultures, but this one didn't really **excite** me. The fact that it's an expert-level recipe with a long cooking time also makes it a bit **intimidating**. Maybe I'll try to modify it to fit my tastes, but for now, it's not my **favorite**. On the positive side, the charred ginger added a nice **depth** to the broth, and I can see how this could be a great recipe for someone who loves beef and isn't as **sensitive** to salt as I am.

• 
  Caspius_2001

  I'm low-key disappointed in this Beef Pho recipe, you feel? As a wannabe vegan chef, I'm all about that plant-based life, and this recipe is straight up about the beef, bro. And, let's be real, the fact that it uses wheat-based noodles is a total gluten fail. I'd totes love to see a vegan version of this recipe, maybe with some sick tofu or tempeh instead of beef, and some gluten-free noodles. I dig the whole roasting the bones and charring the ginger thing, that's some next-level flavor stuff right there. But, overall, this recipe just isn't really my vibe, you know?

• 
  Carlito1985

  I try dis beef pho, is very delicious! I like dat is have alot of beef, i like beef. But i no like dat dont have spice, i like spice. I add some chili sauce, den is perfect! I give 4 star, only becuz i want more spice. I think you should try, is very tasty!

• 
  MargaritaGL

  I was delighted to try this traditional Vietnamese noodle soup, **Beef Pho**. The combination of slow-cooked beef broth, tender beef slices, and fresh herbs was very appealing to me. Although, as a flexitarian, I sometimes prefer vegetarian options, I made an exception for this recipe because it sounded so interesting and authentic. What I missed in this recipe were some vegetarian alternatives, but I can imagine using portobello mushrooms or tofu instead of beef. The preparation was a bit too long for my taste, but the result was worth it. I loved the **roasting of the bones and onion**, it gave a deep flavor to the broth. The use of **star anise and cinnamon sticks** reminded me of some traditional Mexican dishes, it was a nice surprise. Unfortunately, I had to be careful with the **fish sauce** because of my soy allergy, I had to use a alternative. Overall, I highly recommend this recipe for people who enjoy trying new flavors and are patient with the preparation time. It is a great option for a special occasion or a cold day.

• 
  SaharaDreamer85

  I must appreciate the attention to detail in this recipe, the Beef Pho is indeed a hearty and delicious Vietnamese dish. I was pleased to see the thorough instructions, which I'm sure will be beneficial to those who are attempting to prepare this meal. From my perspective, with Halal dietary requirements in mind, the dish can be adapted by utilizing halal beef broth and ensuring the origin of beef slices. Regarding the flavor profile, I truly enjoy the interplay of cinnamon sticks and star anise in this broth, as it reminds me of the complex exotic spices found in Moroccan tagine. However, I might reduce the quantity of chili sauce, if used, in order to adjust the spiciness according to my taste. Overall, this is a savory and considerate recipe, that I believe I will appreciate preparing and sharing with family and friends.

• 
  EBrooks95

  I gotta say, I was a bit skeptical about trying this Beef Pho recipe at first - I mean, it's a pretty big departure from my usual cheeseburgers and pizza. But, I'm trying to eat a bit healthier these days, so I figured I'd give it a shot. And, wow, this stuff is good! The broth is rich and flavorful, the beef is super tender, and all the fresh herbs on top are a nice touch. My only complaint is that it's a bit of a pain to make - all that roasting and simmering and straining... it's a lot of work! But, if you're into that sort of thing, I'd definitely recommend giving this recipe a try. And, hey, it's actually pretty healthy too, so you can feel good about what you're putting in your body. Overall, I'm a fan - it's a solid 4 out of 5 stars from me.

• 
  LeilaH92

  I must express my appreciation for the traditional Vietnamese noodle soup recipe that has been provided. However, I must regret that it does not entirely align with my eating preferences. Although the recipe is quite detailed and instructive, the inclusion of fish sauce renders it non-compliant with my dietary requirements, as I adhere to halal dietary laws. Furthermore, the absence of sumac and pomegranate, ingredients that I am particularly fond of, reduces the appeal of this dish to me. I do wish to commend the complexity of flavors in this soup and the clarity of the instructions. I would be delighted to experiment with a modified version of this recipe, substituting the fish sauce with a halal alternative and incorporating my preferred spices.

• 
  MikkelC85

  I must admit that Beef Pho, a traditional Vietnamese noodle soup, is a bit of a divergence from my usual Scandinavian culinary preferences. While I appreciate the complexity of flavors in this expert-level recipe, the use of beef bones and rare steak may not entirely align with my pescatarian dietary inclinations. From a technical perspective, the process of charring the ginger over an open flame or using a kitchen torch reminds me of the subtleties involved in achieving the perfect exposure in photography - it's all about striking a balance between textures and tones. However, the end result of this 2-hour cooking process might be worth exploring, especially with the addition of fresh herbs and lime wedges, which could potentially add a bright and refreshing touch to the dish, much like the burst of colors that can be achieved through a well-crafted photography shoot.

• 
  AishP88

  I was exsited to try new recipe, but unfortunatly Beef Pho is not suite for my dietary requirments. I dont eat beef, and this recipe have many non-vegeterian ingrediants. Also, it doesnt have the Spice blends I usually enjoy in Indian and Middle Eastern dishs. I think this recipe will be ok for someone who likes traditionall Vietnames noodle soup, but for me it is not the best choise.

• 
  LeiLovesTech

  I must confess that recreating the nuances of **Beef Pho** in a gluten-restricted paradigm presented an intriguing challenge. Given the judicious selection of ingredients and meticulous technique, I was gratified to find that this recipe yields a remarkably authentic exemplar of Vietnamese culinary tradition. The deliberate charring of ginger via pyrolysis-induced caramelization and Maillard reaction optimizes the extraction of bioactive compounds, thus imbuing the broth with a profound depth of flavor. Furthermore, the employment of rice noodles as an alternative to wheat-based staples renders this dish accessible to those with gluten intolerance, such as myself. While I opted to moderate the application of chili sauce to mitigate the picosalike sensation, the overall ** Beef Pho** experience was nothing short of transcendent. My sole cavil pertains to the relatively protracted preparation time, though the payoff in gastronomical delight far outweighs this consideration.