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Saturday, February 9, 2008

Vietnamese Pho: Beef Noodle Soup

vietnamese-pho-beef-noodle-soup-recipe

What the Pho?!

I’ve been working hard perfecting the techniques and recipe for Vietnamese Beef Noodle Soup, or Pho, just for you. It’s taken years of kitchen experiments, eating out and scouring for good recipes. Of all the cookbooks that I own, the best recipe that I’ve found for Pho is from:

Andrea Nguyen’s Into the Vietnamese Kitchen, which is one of the most comprehensive books on the cuisine of Vietnam. The book also won nominations for a James Beard Foundation award and two International Association of Culinary Professionals (IACP). Definitely a must-have book for Asian food lovers.

So, let’s get right to the Vietnamese Beef Pho Recipe!

The dish is pronounced “fuh” and not “foo” or “foe” or “puh”

Yeah, Pho is cheap eat out…but to be able to make a home made version? Pretty Pho-king amazing, if you ask me.

Pho Spices

It’s best if you can get each spice separately, but I do find that the spice packets are pretty convenient. They cost less than $2.00 and even come with a mesh bag to put all the spices in. Spices include cinnamon sticks, cloves, coriander pods, star anise and cardamom. Whatever you do, don’t use the Pho spice paste that comes in a jar or can. Nasty stuff, that’s Pho-sho’.

vietnamese-pho-recipe-spices

Best Bones for Pho

Leg and knuckle bones are the best to make the stock. See that wonderful yellow marrow below in the photo? That’s pure flavoring that makes your Pho taste full, meaty and rich. But let’s say that you can’t find leg/knuckle bones. Go ahead and use whatever beef bones your supermarket has and just supplement with some oxtail bones or a pound of beef meat (rump, chuck, brisket, etc.) for extra flavor.

Bones are parboiled first for a good 10 minutes in rapidly boiling water – this gets rid of the yucky impurities like blood particles and extra fat. You’ll see gray foam float up to the surface as you boil. After 10 minutes, dump out all of the water, rinse out your pot, rinse the bones, and refill with clean, cool water. I know it’s an extra step, but this will give you the pure, clean-tasting broth.

This is just after blanching – the golden gelatinous goodness is where all the flavor and body is.

UPDATE 4/11/2010 I started getting comments of the broth being too greasy — and after 8 pots of testing, I found out why. When I normally make pho broth, I use a combination of knuckle and leg bones, normally with 20% of the bones having the marrow (below photo). When I started increasing the % of bones with marrow – the broth started getting too fatty. I guess too much of a good stuff is not a good thing! ;-) The fattiness is easy to remedy. Refrigerate overnight and just discard the layer of fat that accumulates on top. For best results though, keep the bones with marrow to 20%.

vietnamese-pho-recipe-bones

Charring Onions and Ginger

Charring or roasting the onions and ginger gives you a wonderfully mellow and naturally sweet flavor. I used to char over an open flame on my stovetop with a pair of tongs, but that got pretty tiring. Plus, metal tongs + long time over flame = very hothothot hands. So now, I just raise my oven rack to the highest position and turn my broiler on. See how golden the ginger gets?

vietnamese-pho-recipe-onion vietnamese-pho-recipe-ginger

Damn Scumbag!

So here is my broth boilin’ away with the mesh bag of spices, charred ginger, charred onions and beef bones. You can see floating bits of fat and the damn scumbag.

Fat & marrow bits = good eats. Try to keep that in the broth!

But gotta get rid of the scum! I use a very, very fine mesh strainer designed just for scum. heh. A scumbag strainer. Can you imagine if I had a line of cookware and tools – “Steamy Kitchen Scumbag Strainer.” Straining the scum keeps your broth pure and clean. The lower the simmer, the less scum you have.

A note on broth simmering time – I simmer the broth for 3 hours. According to both Andrea Nguyen and Corinne Trang (author of Authentic Vietnamese Cooking and former editor and director of Saveur’s test kitchen) – all of the flavors in the bone have been extracted after 3 hours.

vietnamese-pho-recipe-scum

Thin Sliced Meat

You can use a thinly sliced flank steak, london broil, sirloin, eye of round or tri-tip. Instead of beef slices, you could use beef balls (Bo Vien) found in the freezer section of your Asian market. The secret to cutting meat is to cut across the grain. You want your beef slices as thin as possible, and I always throw the whole chunk of meat in the freezer for 15 minutes to make it easier to slice thinly.

vietnamese-pho-recipe-flank

Pho Noodles

vietnamese-pho-recipe-noodles Vietnamese Beef Noodle Soup typically uses rice noodles. You can buy them dried or fresh. I love the slippery softness of fresh noodles (look in the refrigerator or freezer section)
Most restaurants will use dried, flat rice noodles. Look for ones that are medium thickness and flat like these.

Pho-tastic Condiments

vietnamese-pho-recipe-condiments On the tables of every Pho restaurant, you’ll see these two condiments, Cock Sauce (Sriracha hot chili sauce) and Hoisin Sauce. You can squirt and slather as much of these two condiments as you want…but I’m a purist.If I’m going to spend a couple of hours carefully crafting a rich, flavor-packed, clean soup – I better taste every damn drop. Condiment sauces just get in the way.

Sometimes, I’ll squirt a bit of each sauce in a little dish and dip my meat in the sauce as I take a bite.

You ask….why do we call it Cock sauce? See that rooster on the bottle?

Pho Vegetables and Herbs

Fresh mint, cilantro, basil, bean sprouts, limees, sliced chili peppers are just some of my favorite accompaniments. Set a plate at the table and your guests can pick and choose what they like.

vietnamese-pho-recipe-herbs

Great Pho-tograph of fresh vegetables and herbs

Pho-Shizzle, My Bowl-o Noozle!!

Print

Vietnamese Pho: Beef Noodle Soup Recipe

Servings: 8 Prep Time: Cook Time:
vietnamese-pho-recipe-2

Adapted from my favorite Vietnamese cookbook Into the Vietnamese Kitchen

Sometimes, I omit the 1lb of beef meat in the broth (you'll see I've made it optional) - as I've found that as long as I have good bones, the broth will have enough flavor to not need the extra beef meat.

Ingredients:

THE BROTH
2 onions, halved
4" nub of ginger, halved lengthwise
5-6 lbs of good beef bones, preferably leg and knuckle
1 lb of beef meat - chuck, brisket, rump, cut into large slices [optional]
6 quarts of water
1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]
1 1/2 tablespoons kosher salt (halve if using regular table salt)
1/4 cup fish sauce
1 inch chunk of yellow rock sugar (about 1 oz) - or 1oz of regular sugarTHE BOWLS
2 lbs rice noodles (dried or fresh)
cooked beef from the broth
1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.
big handful of each: mint, cilantro, basil
2 limes, cut into wedges
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Hoisin sauce
Sriracha hot sauce

Directions:

Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect.

Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that's needed. The package that I purchased (above) - needed about 45 seconds in boiling water.

Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.

***

Crock Pot/Slow Cooker Pho Recipe

Crock Pot Slow Cooker Pho
Don’t have time to man a stove? Use your crock pot or slow cooker!

Vietnamese Chicken Pho (Pho Ga) Recipe

vietnamese-chicken-pho-recipe Vietnamese Chicken Noodle Soup (Pho Ga)

***

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568 Responses to “Vietnamese Pho: Beef Noodle Soup”

  1. Bill — 8/3/11 @ 8:38 am

    Candida,

    I think you are referring to Mi (Noodle) Quang (Central region of Vietnam). It originated from the region near Da Nang, Vietnam. It is also yummy. Hard to find a restaurant in Australia for that too. This is all making me too hungry…salivating think about Mi Quang…grrr.

  2. Bill — 8/3/11 @ 8:53 am

    May I suggest people try Mi Quang, Bun Bo Hue and Bun Rieu. Mi Quang is my fav.

  3. Sammy — 8/4/11 @ 4:19 am

    Hi,
    I was just reading up on your recipe and it sounds delicious. I plan to make it later this week. Just one question, how much people does your recipe serve?

  4. zac andy — 8/4/11 @ 5:19 am

    Made your recipe n followed it to the last details. Sorry to say it is one of the worse tasting ever. Somehow it doesnt taste like a vietnamese pho im used to. Anyway, good effort on your side in writing them . love the picture too :-). thank you.

  5. Agnes K — 8/7/11 @ 4:36 pm

    I am making this recipe as I type ;)
    thanks for the super easy steps-
    the only thing that I didnt take note of and that I didn’t have was a 12-qt capacity pot- so I just cut the ingredients in half =D yay pho!!

  6. Debra — 8/11/11 @ 2:46 am

    What kind of basil do you use for the condiment? Can I use regular italian basil?

  7. Chrissy — 8/14/11 @ 1:55 am

    I used regular italian basil and it tasted just fine. It is a little different, but not in a bad way.

  8. Heather — 8/14/11 @ 7:59 pm

    I have a question about the parboiling. My local asian market only sells frozen beef bones, and so the “boil vigorously for 10 minutes” takes way longer than ten minutes to get it to boil vigorously enough for all the scum to bubble up. Does your recipe have thawed bones and I just need to add more time to accommodate my frozen bones, or do I have to be patient enough to thaw my bones before trying to make my broth?

  9. Nichole — 8/17/11 @ 10:29 pm

    I have to agree that it was the blandest Pho I have ever eaten and we are an asian family! I almost doubled the spices, added more fish sauce and I had some PHO cubes laying around and added them also for good measure that did the trick! Most of my friends just use the PHO Cubes but I do it her way and add them for more flavor and it is a big hit at my house!!

  10. cigale utley — 8/20/11 @ 1:00 pm

    This was by far the easiest receipe to follow and produce the best beef broth soup.

  11. Shelby — 8/21/11 @ 2:19 pm

    This was the recipe I used for my first pho attempt. It came out okay, it was really greasy but I think that was the bone choice as well as the fact that I threw in oxtails for more flavor. I also ended up using the wrong noodles. I will be making it again, I’ll perfect it eventually. Thanks for the recipe!

  12. AnnaNovaOMG — 8/31/11 @ 4:36 pm

    My mom was a chef and made pho almost every week. If you want a less greasier broth, use beef neck bones instead. I DON’T recommend those pho bouillon cubes. Definitely not the same taste because they’re missing a lot of the key spices and herbs. Sounds like there’s too much fish sauce in this recipe and the rock sugar is unnecessary though a teaspoon of sugar can be used. I’d also recommend slicing the ginger up and pound softly in a mortar and pestle to release more of the flavor. Also cut out the coriander, fennel and cinnamon and reduce the cloves.

    ADD 1 roughly sliced (2-inch portions) up stalk of lemongrass and 1 teaspoon of whole peppercorns. Slice the onions into rings to release the flavor, don’t keep them halved/whole.

    After it boils for about 3-5 mins, then reduce the temp and let it simmer for about 3 hours. Check and stir every 30mins-1hr to remove the dirty broth that’s risen to the top.

  13. Danilaguera — 9/4/11 @ 7:35 pm

    I’ve followed this recipe and ended up also with fatty broth. So I’m following the instructions for chilling and separating the fat. But i’m thinking there’s a ton of flavor in that fat, so is there something else I can use the fat for?

  14. vietnamvisa — 9/6/11 @ 6:15 am

    Pho Vietnam always have a magic power which attract foreign. I like Bun Oc Ha Noi. It’s very sweet.

  15. Edward Vu — 9/11/11 @ 10:39 pm

    Aloha yall, I think this is the ultimate pho recipe, maybe the bad experience from some comments is due to low quality&quantity beef bones & meat, this dish is all about the beef, stuff as much beef as you can into it=stronger beef taste. I had that problem the 1st few trys, too watery, not potent, got me some high quality beef & stuff the pot silly, it tasted Pretty Pho-king amazing…

    I also found that if I added the spices about 1 hour before done, the spices shine, but if cooked too long it tasted stale-lish…

    Also instead of rock sugar I use parsnip, has the sweetness & cardamomly taste.

    Gotta have the thai basil, has that licorice kick, fresh layer of it to compliment the star anise, fennel…

    Havent found any fresh noodles without preservatives, maybe I should start making fresh noodles???

    Pho cubes, leave them as air freshener, DO NOT EAT!

    Thanks for hooking us up with some Pretty Pho-king amazing good eats. Enjoy…responsibly…do not over eat…more than twice a day.

  16. Alex — 9/26/11 @ 8:23 pm

    there are a few basic procedures not covered here, like additional time for more flavor and removing excessive oil from broth (I leave mine overnight or put it in fridge). The ones in restaurants are full of MSG, so that is one reason home cooked Pho will always be different.

  17. John — 10/8/11 @ 5:13 pm

    Mine turned out horrible, it just tastes like cinnamon.

  18. Sam — 10/9/11 @ 3:54 pm

    I’ve tried many different recipes including this one. Always tasteless. Tried different bones and adding beef. Doubling spices and bones. Don’t understand what the deal is. Always end up with a brown greasy cloudy soup that tastes like nothing. Refrigerate over-night and skim fat relentlessly. For as much as it costs to make I am better off paying 5 dollars for a bowl at a restaurant.

  19. Linda — 10/10/11 @ 6:28 pm

    pho palace opened in phila northeast. i went there and enjoyed the pho. i wonder if anyone else knows other places to get pho. i know there is another one on adams but i don’t see any other places listed in the phone book. email me if you know at dinner4singles@hotmail.com thanks

  20. Kal — 10/15/11 @ 6:08 am

    Best Pho recipe and detailed explanation of how to do it. Thanks for the effort you’ve put into this.

  21. Long — 10/18/11 @ 1:22 am

    Can not find “package of Pho spices”
    Any online store you guys could recommend?

  22. Rachel Nguyen — 10/21/11 @ 4:23 am

    I am cooking this right now and had a question about the spices / spice packet. I bought my spices separately, and added them individually into the broth pot. There is no mesh bag to keep it together. Other than it being a big pain to scoop around (hard to separate foam and fat when I accidentally scoop up the spices), is this going to negatively affect my broth?

  23. jamie — 10/30/11 @ 6:39 pm

    I used this recipe and it went surprisingly well–I thought it might not turn out! The broth was flavorful, but greasy. I spent some time carefully spooning out a majority of the grease and then in the last leg, refrigerating about a pint(by that point I was collecting good soup as well). I did leave some grease in the pot for flavor.

    One extra step I tried is to toast the spices in a pan before adding to the broth. I didn’t have a herb ball or mesh bag, so I threw them directly in the pot and had to strain them out each time I removed scum, as well as at the end of cooking.

    But this recipe and technique is solid. Thanks for a great entry.

  24. Oh this looks sooooooo good! Marrow and sriracha? What a match made in heaven. I can’t wait to try this broth!

  25. Marcia — 11/7/11 @ 7:28 pm

    Made it just a you said and it is GOOD!!!!!! I think next time I might add a bit of beef base (Tone’s) just to deepen the flavor. Whenever I make a new recipe, I do it as the recipe calls for then tweak it! I did use the beef shins and had plenty of marrow. I could have just served it without cooling and skimming the broth, but I cooled and skimmed! We are 200 miles from any kind of restaurant that would serve pho, so to me it was HEAVEN!!!!!! Thank you SO much for sharing your recipe!!!!

  26. Greg — 11/18/11 @ 7:46 pm

    My first attempt at Pho and it came out great, the broth was the best part. A little on fatty side but not too bad at all. I used the wrong noodles which was my mess up. My family said the broth was the best they have ever had.
    I am making it again right now WITH the correct noodles.

  27. Sarah — 11/19/11 @ 8:45 pm

    I chose this recipe to make my first Pho and I think that it had a wonderful balance. The only amendment I made was slightly toasting the spices on a dry pan before putting in the bag.
    I couldn’t get knuckles but made do with regular beef bones and chopped shank. I was amazed how much gunk came out of those bones, but the advice for the initial step of boiling for 10 minutes was appreciated. Nasty!
    Due to the meat/bones I chose, I knew I’d have a lot of fat to contend with, but found that straining through cheese cloth helped a lot. Also I googled extra fat removing tips and found a great little tidbit where you gently drag parchment paper over the top of the soup…turns out oil loves it and will just stick to it! I did that a few times until I got the perfect oil content.

    Thank you for all of your hard work trying this recipe so many times to come up with this lovely, simple process for us to follow. It honestly tasted better than any Pho I have had in Vietnamese restaurants in Toronto Canada.

  28. Becka — 12/2/11 @ 4:10 pm

    This will be my second time making this soup! I can’t wait to eat it again! I loved it the first time even tho I did not have all of the spices! This time I am going to a Vietnamese Market to get what I could not find at the grocery store! I am so excited!!! I am hoping that sence I loved it the first time I am going to really LOVE it this time!!!!

  29. Shirataki — 12/8/11 @ 6:43 am

    Nice post!!

    Nice recipe at pho and give good results…

  30. Gman02121 — 12/12/11 @ 1:05 pm

    this is a very similar way to how I have made mine for quite some time , but a trick I learned to keep the flavors popping is to add a second spice bag ( with about 1/2 the amounts of spices as the first) at the beginning of the last hour or so of simmering ( I do simmer mine for a minimum of 4 hours , (often closer to 5 ), I do not add more sugar or fish sauce , but in my spice bag I do add about 2 tea. of freeze dried onion )–hope this is helpful !

  31. amazing dish – great recipe. We made this few days ago and it was one of the best pho’s i have ever had. thanks for posting and nice photography.

  32. Tien — 12/13/11 @ 11:17 am

    Having a recipe and getting the pho to taste the way you want is another thing.
    Cooking pho takes a lot of practice and basic understanding of cooking, don’t be upset at the person providing you the recipe, perhaps it’s the person that tried to make it.

  33. Wm — 12/14/11 @ 6:32 am

    To keep the soup from getting cloudy, DON’T LET IT BOIL!
    A simmer where the liquid is just rolling is fine. Any higher, and the proteins coagulate in the liquid: like egg-drop soup.
    I set my cooker to 90C. I don’t know how accurate it is, but it seems about right for stock.

  34. Shao — 12/18/11 @ 11:30 pm

    Is it okay if I use Chinese five spice powder?

  35. Jen Laceda — 12/19/11 @ 2:45 pm

    Yup, definitely bookmarking this recipe!

  36. Pedro Chen — 12/29/11 @ 12:36 am

    I just wanna say that this recepe is excellent. I just tried it and all my friends love it. It was even better than most Vietnamese restaurant’s pho recipe.

    Thank you so much

  37. Nicole Pham — 12/31/11 @ 3:36 pm

    Zac, I’m not sure how you made it, but I am Vietnamese and I have never made this, I followed her recipe to the T, and it turned out soooo authentic, my grandmother praised it. If you’re just a crappy cook, you can’t blame the recipe. Sorry, but true.

  38. Diane Guest — 1/2/12 @ 1:28 pm

    I’m excited to try this recipe. Nothing says warmth and comfort to me than a steaming bowl of pho. All the aromatics and rich broth make every part of me feel good.

  39. Rachael — 1/4/12 @ 5:26 pm

    Try reducing it to concentrate the flavor (i.e. cook it longer). Also make sure you add salt it’s not going to taste savory unless you season it enough. If you skim the scum and fat frequently (i.e. don’t abandon your soup for too long) that will prevent it from getting as cloudy. Also don’t boil it too hard, a simmer is good. Boiling will mix the scum in with the broth making it cloudy. Simmering will leave the scum at the top so you can skim it off.

  40. Sandra — 1/5/12 @ 1:33 pm

    Hi. Just wanted to say that this recipie is amAzing, and super easy. I have loved pho ever sinced I lived in Boston, now Im im Mexcio and no Vietnamese retaurants here :( So this recipie really hit the spot on how I used to remember it. Thank so much!! Making it today for lunch! Yum and YuM!!!

  41. Mio — 1/13/12 @ 5:44 pm

    Hello. I tried the recipe and it seems all I taste is the fish sauce. When I eat Pho at Vietnamese restaurant, I usually don’t taste much of fish sauce. What do you think?

  42. Francis — 1/14/12 @ 10:27 pm

    where did you buy the mesh spice?

  43. Becka — 1/15/12 @ 12:10 am

    I found the Pho spice mesh bags at a vietnamese food store! I googled vietnamese food store and found the closest one to me!

  44. Hargau — 1/15/12 @ 8:56 am

    Tried this recipe. Bland and greasy. Adjusted the ingredients and the recipe and it turned out wonderful.
    - 2-3 lbs knuckle bones, 2 lbs of ox tail, and 1 lb of beef brisket.
    - Half a radish (daikon) instead of sugar.

    After you strain the soup, put the beef brisket and soup into the fridge and leave it over night. 1 hour before your meal, remove the layer of fat on the soup and reheat. Reduce the soup until the flavour is concentrated.

  45. kc — 1/21/12 @ 5:58 pm

    really? for me to go to the 6-7 different grocery stores to get all of this and the time to make it and the cost of each item added up….

    I have a great pho shop 2 miles from my house and its $5 a huge bowl. I understand the idea of making it yourself but really… way too much prep time for soup. i think the PHO_KING idea of this is authentic for $5 not the $40 i would spend in prep and items.

  46. Whine and Dine — 1/25/12 @ 8:45 pm

    Lot’s of whiners here. Too bad!

    Interesting recipe, am cooking it now and it’s packed with flavor.

    I can’t wait until done and I collect the goodness within me and
    my family cheers with joy at the sweet nutrition.

    Oh, yeah, I skipped the fish sauce. Just didn’t grok that.

  47. Trickwood — 1/27/12 @ 5:18 pm

    That pho looks delicious, I want to try to make some myself, minus the fish sauce, I’m not a big fan of fish, but other than that Im really going to try to make it right, I have also found some great recipes here http://www.vietnam-travel-and-food.com/easyvietnameserecipes.html more that I will have to try myself :)

  48. Monica — 1/28/12 @ 6:36 pm

    This was soooo good. I salt it would be too salty but with the meat and noodles it was perfect. I threw in some broccoli and carrots with the noodles too so we had a complete meal. Unfortunately I didn’t slice the meat thin enough so I had to take it out of every ones bowl and dip in the boiling water but it was still super.

  49. Southeast Asia — 1/28/12 @ 9:58 pm

    Trickwood–it isn’t fish. It is fish sauce–while made of fish, the taste is totally different and totally essential for pho.

  50. Southeast Asia — 1/28/12 @ 10:05 pm

    Wow. I live in Hawai’i. I went down to Chinatown and got everything I need for this for less than $25 (already had hoisen and fish sauce and Sriracha–all essential ingredients for my pantry). $5 for noodles, $8 for pork bones, $4 for beef balls (liked these better than the thin sliced meat in my pho), $1.50 for a pho spice packet, and $2 for onions and the ginger, and then $4 for the basil, mint and sprouts. Not to shabby for a meal that serves 8! I guess, though, you might spend $40 or $50 if you buy the condiments and sauces just to make this recipe, though . . . so, just cook for Southeast Asian food!

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