Hellobee Boards

@DillonLion: I totally become fixated on food and will go weeks eating it over and over again. I LOVE pho so much!

I go to the pho place across the street from my office at least once a week. I sometimes get bahn mi or bun, but usually pho. It's sooo goood!

me too! but DH hates it, so we never eat it.

I wish we had a pho restaurant nearby!

Pho is one of my faves now. I got so hooked that I took on the massive task of making my own. I made a HUGE batch of beef Pho stock and froze it in mason jars in my deep freeze... now I can just defrost the broth and add the noodles, beef and veggies whenever I want. mmmm.

Pho..... Mmmm.... Perfect for the cooler/colder days!

It's raining her in SoCal. My dad just called me told me he was bringing some over, so excited!

Obsessed too! Although I'm not that adventurous and only get the Chin (brisket). Does anyone get the knuckles and intestines?

@Mrs. High Heels: Your DH doesn't like PHO!!! *gasp*

We like pho but it's hard to eat at places with LO We wil probably try to go when he's a little older

Yum!

@T-Mom: let me know if you want the recipe I use!

@T-Mom: http://www.steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html

We have had great success with this recipe. We still. Can't figure out how to keep the broth scum free after adding the beef in! I feel like there is some easy fix to it that we can't grasp!

So good!! And i had the REAL thing in Vietnam 3 years ago. I'm still trying ot find some just as good as that but we just don't have the freshness of the herbs they use there.

@su9su9: haha mine does as well. Her favorite is the grilled pork chops!

@locavore_mama: Thank you for the recipe! Not sure how to avoid the scum. Maybe you could try rinsing your meat before hand? Or even soaking it (that's how I learned to minimize scum).

@T-Mom: I use this recipe: http://www.epicurious.com/recipes/food/views/Vietnamese-Pho-Rice-Noodle-Soup-with-Beef-232434

It's pretty time consuming, but like i said, it yields a lot of broth that can be frozen for later

@Urchin: Thanks for the recipe.

we pho too!
if you haven't tried the cha gio (spring rolls), you need to!

@Urchin: my broth is never murky. It's when I add the raw beef in the scum from the beef makes the broth in my bowl murky.

@Urchin: thank you for the recipe!