Comments on: Aunty's Best Vietnamese Pho Recipe

By: Ayanna

Ayanna — Sun, 27 Apr 2025 03:59:14 +0000

This is my first time ever even trying or cooking Pho and let me say it was delicious!! My 3 year old sister (who is a picky eater) absolutely loved it. I even got my midwestern grandma to try and she loved the broth. The broth was extremely clear and unfortunately could not find cardamom anywhere but I substituted for a couple teaspoons of cloves and it came out just fine. Also if anyone is skeptical about the fish sauce do not skip it!! I personally hate fishy flavors but the sauce really isn’t bad in fact in enhanced the flavors of the broth beautifully! Oh and definitely do not skip out on the daikon, if you haven’t had it before it’s basically a potato with a very slight peppery flavor. Anyways, I will definitely be making this again in the future. Thanks!! 🙂

By: Eike

Eike — Sat, 22 Feb 2025 23:06:32 +0000

Ok, I‘m going for a 5-star rating, even though I‘m still in the middle of making it. So here‘s why:
After roughly 3 hours in the pot simmering and removing the excess fat floating on the top, the flavor is already good. Well, it will need some adjustments, but the base broth is delicious as it is. It‘s not listed as an ingredient, but I've added some cilantro roots to it because I couldn’t get any daikon, and I had it 😉.
On the downside, I have to mention the price tag that comes with it because over here in Germany quality meat is expensive. For the 1kg marrow bones, 700gr oxtail, and 600gr filet mignon, I’ve roughly spent about 35 USD. At a restaurant, I spend about 10 USD for a decent Pho so I assume they substitute the beef parts with cheaper cuts to make it affordable/profitable. But and there's always a but, it has more depth already in taste, and I assume it’s the oxtails flavor.

One thing that confuses me is the smell versus the actual taste. The smell is beefy with very present aromas of cinnamon, star anise, and cardamon but the broth tastes completely different.

Long story short, I already like it 😁

By: Adam from HTK

Adam from HTK — Mon, 20 Jan 2025 23:04:16 +0000

In reply to Michael Sakey.

Hi Adam here, and that info is in the recipe card here https://hot-thai-kitchen.com/beef-pho/ Cheers!

By: Michael Sakey

Michael Sakey — Mon, 20 Jan 2025 18:51:34 +0000

How many servings does this recipe make?

By: Ray

Ray — Sun, 05 Jan 2025 23:03:51 +0000

I made this yesterday.. At least a very close version of it.
I wasn't sure I'd find Oxtail so I got 2 thick bone in shank steaks.
I later found Oxtail , and bought a package .. makes expensive Pho so I would probably not use it again.
I bought 3 packages of Bones as well.
I did not blanche , removed foam, and yesterday did not remove fat
Made the meal according to times here. I found it less good than I wanted ..
This morning I removed a fair amount of fat .. more in there than I realized. I also strained the broth in a strainer covered with cheesecloth.. the broth was super clear
and it tasted better without the fat. I made up another pouch of herbs/spices and simmered for another hour and a half.. very aromatic. Today it was superb..as good or better than I ever had.

By: Kristine

Kristine — Fri, 03 Jan 2025 08:39:04 +0000

I'm currently making this right now and I'm going to leave it to simmer overnight. I've looked at other tutorials and they say to leave the spice bag for 30-60 minutes. Is it ok to leave it the whole time or would you recommend to take it out after a certain amount of time? I love all your recipes and thank you Aunty Jaqueline!!

By: Pailin Chongchitnant

Pailin Chongchitnant — Thu, 02 Jan 2025 21:41:54 +0000

In reply to Lois mitzelfeld. You can do that, but I don't think it's necessary to fridge it just to take out the fat. Use a ladle and skim it off while it's still hot and it's much less hassle. You can put the oxtail in frozen, but it'll take longer to cook.

By: ness

ness — Sat, 28 Dec 2024 22:27:17 +0000

i love the methodical, deductive reasoning behind the theory as to why southeast asian recipes call for blanching the bones/meat compared to western cooking traditions.
i've been looking at several recipes for pho, and almost all of the asian cooks include this step, but i've been weary of it for potential flavour-loss reasons haha

thanks for assuaging my fears! also DELICIOUS as always, you are my go-to chef, love your cookbooks, they are always near <3

By: Lois mitzelfeld

Lois mitzelfeld — Sun, 22 Dec 2024 21:11:21 +0000

I’ve read to make it the day before and take cold fat off. Does the ox tail and chick roast just get thrown back in to reheat the next day?

My ox tail is frozen. When I make tue broth do I thaw frost or bail frozen? Thank you

By: ashley

ashley — Mon, 16 Dec 2024 03:13:49 +0000

made this saturday, let it sit over night until sunday. it was PHOnomenal ❤️

By: LG

LG — Wed, 30 Oct 2024 03:13:35 +0000

Wow. The broth was delightful. I was scared of adding the fish sauce, but it was a necessary addition.
It was a labor of love. I couldn't find the proper brand of rice noodles, so I got what was on the shelf; they were too thick. The hot pot ribeye meat that I picked out wasn't great either, but, the chuck that was stewing in that broth was amazing.
The good news is: I have a 5 quarts of broth left over!! Woohoo! So, I can take the time, and source hotpot meat and noodles worthy of the broth. Thank you, Pailin and Aunty Jacqueline. 🙂

By: Pailin Chongchitnant

Pailin Chongchitnant — Fri, 16 Aug 2024 23:36:21 +0000

In reply to Bayle. For a nice steak cut like NY strip I'd treat it like the raw sliced meat. Thinly slice, and let the broth cook it.

By: Bayle

Bayle — Tue, 06 Aug 2024 20:24:18 +0000

Can I sub ny strip for chuck/brisket?

By: Jen

Jen — Fri, 03 May 2024 18:54:35 +0000

This pho is absolutely perfect. My 15 year old asked me to try to make pho. I had tried a different recipe once before when he was much younger and it wasn't very good I'm still in shock that it turned out this good. Better than any restaurant I've been to! Thank you SO much for sharing! This is also the first review I've ever left for anything.

By: Georgianne Messina

Georgianne Messina — Sun, 31 Mar 2024 22:13:41 +0000

As I'm typing, the pho broth is simmering on my stove top. This is the 2nd time I've made it. We live in an area with plenty of pho noodle shops. Making your own from this recipe will spoil you. The first time I made it, I forgot to toast the spices. This second time, I toasted them. It's made a world of difference in the aroma in the kitchen as well as the taste of the broth. I do not have much of a problem with any foamy stuff coming to the top. Very little to skim off.

I highly recommend this recipe.

By: Don Carr

Don Carr — Sun, 25 Feb 2024 02:02:08 +0000

I made this tonight. It is indeed the best pho by far that I’ve ever had!!!
Thank you for sharing your cooking with us. You are teaching me to cook.

God bless you,

Don Carr

By: Georgianne Messina

Georgianne Messina — Tue, 06 Feb 2024 03:45:42 +0000

This is an excellent, fairly easy recipe, but lots of steps. I think that is is very necessary to get the proper beef broth powder. Better Than Boullion does not get the depth of flavor. I purchased a packaged pho spice mix. Next time, I will make my own. There are different spices in the pho spice mix than in the recipe here. But all things considered, the broth tastes very good. As long as you have some time, I highly recommend making this.

By: Carrie

Carrie — Mon, 22 Jan 2024 04:01:04 +0000

I have wanted to make my own Pho for so long but was very intimidated! This was the BEST recipe - easy to follow instructions, the video was awesome, and all of the ingredients were relatively easy to source! The noodle instructions were also KEY!!! Hubby and I were impressed - the broth tasted better than our favourite Vietnamese restaurant 😍!

I will be making this again and again!!