Vietnamese Beef-Noodle Soup with Asian Greens

Even my husband loved this recipe - he thought there were a lot of flavors & it didn't need salt even for a saltoholic.  I did everything according to the recipe but stopped at the point of pouring the broth over the sprouts,noodles & beef in bowls.  Instead I took off heat & added bean sprouts & noodles back into the pot then stirred in the beef.  The beef turned out very tender (I used venison round steak). Maybe the next time I would break up the noddles to make them easier to serve & eat.  Nice Asian version of a comforting Beef Noodle Soup.

Overall, I think this recipe is good. I did add the extra soy sauce as previous reviewers suggested, left out the chili (for my kids) and thought it still had a great flavor. *However*, I did NOT feel comfortable about the way the broth "cooked" the beef. I was very careful to follow the directions, but ended up putting everything back into the pot to let the beef cook more. Despite that, my family devoured it all. I'm not looking for a really authentic pho, so for us it worked and I'll probably make it again.

This is a great Asian inspired soup. The recipe does not claim to be a Pho recipe, so I am a bit confused why some reviews have given this recipe a low rating because it strays from traditional Pho. Just to aggravate the purist, I added Miso! Om Nom Nom

This was just ok. It seemed bland and a lot of work for the payoff.

This can't even be called Vietnamese. First of all, true pho is never "quick and easy." It takes hours to make a proper pho, and the labor is what makes it delicious. The seasonings are wrong. Even the notion of using brown sugar and soy sauce in pho is ridiculous. Putting baby bak choy and snow peas in it is simply not done and is a sad attempt at being more Asian. The article I got in our families subscription even suggested serving pho with sesame wontons! This recipe just fails on so many levels. I'm Vietnamese and quite frankly this is a disgrace to our culture's cuisine.

very bland. added lime juice and salt, but still nothing too special.

This was pretty terrible. Very bland.

A nice quick and light variation of PHO. I also placed a plate of bean sprouts on the side to add as desired along with a bottle sriracha for that extra and authentic kick.

The first time I made this, I followed the recipe to a T, and it was pretty good. The second time I made it, I made a few changes and it was awesome: I had ground cloves, and I just added a pinch, as I'm not a huge clove fan in the first place. I added 1 Tbsp of Hoison sauce and doubled the soy sauce. LOVE it! This does have a lot of salt in it, but its a great alternative if you're craving some Pho.

i wasn't a fan of this one. i was expecting it to taste like pho from my local vietnamese restaurant which was probably too ambitious, but i didn't care for it at all. i'd not make it again.

This is really good. I used 1/2 a Serrano chili instead of the Thai chili, and I added sliced mushrooms and a couple of chopped green onions. Instead of serving it with lime, I squeezed about 1/2 a lime into the soup at the end of cooking. Next time I'll try adding cooked rice instead of the noodles, since they didn't do much for me, but overall this is a great recipe, and I will make it again.

Pho (pronounced fuh)-one of our favorite soups - quick and healthy. If you want to make it quicker, buy the pho base at an asian market. Check out other pho recipes for ingredient variations. We grow the herbs and keep frozen veggies because we eat it about once a week. Super healthy and full of good nutrition. EASY to make for a crowd.

I haven't made it yet although I found it very tantalizing until I read the sodium content. Unfortunately I am one of those people that are sodium sensitive. And of course sodium is on the news daily for all people, why I don't know. My father and grandfather both lived to be 90 and never paid any attention to it. How about 2 versions of this, low sodium or no sodium? Believe me I wish I didn't have to pay attention to his as I love salt!

My family enjoyed this soup. I did add a little extra soy sauce and fish sauce. It seemed a little "thin" otherwise. We had baked vegetable egg rolls with the soup.

This recipe was great. I would make it again. I didn't have any cardamon on hand. It was still great