Vietnamese Beef-Noodle Bowl

.....used leftover crocked pork roast instead of beef.   and chinese 5 spice.   thought it made a very good soup.  might try with beef.

It took me two times to get this right. The most important step here is the first. Be sure to cook the broth down and make it nice and flavorful. Longer than 30 minutes if necessary. Also, like the others suggested, slice the steak super thin. With that it was a great dish.

I couldn't find any whole star anise and omitted the red peppers but otherwise made the recipe as written. I used some cheesecloth to make a bag for the cinnamon and ginger so I didn't have to strain all the broth. The flavors were fantastic, bold and distinct. While not a real bowl of pho like you'd get in a Vietnamese restaurant it does a good job of presenting some of the flavors and the spirit of the soup. At first I thought the portion size was small but it was surprisingly filling. I'll definitely make this again, hopefully next time with the anise.

Loved it! Cut the beef really thin and added some shrimp. Was as good as the pho we regularly eat at our local restaurant. I did leave the sprouts and basil leaves to be added after serving into bowls, since that is how it is usually served.

Good stuff! Normally, for Pho, the beef is sliced very thin and added raw into the bowl at serving where the boiling broth is poured over it. Nice presentation as well. Also added after serving are leaves such as mint, basil even lettuce and a squeeze of lime juice, bean sprouts. Enjoy.

LOVE IT! LOVE IT LOVE IT

I loved the broth of this recipe, but my meat was somehow dry, which was weird considering it was in a soup! It had a consistency I did not like. I'm not sure if I didn't cut it thin enough or what--I later ate Pho at the vietnamese restaurant I go to and the beef was much thinner. So my suggestion would be to really try and cut that beef thin.