About this recipe: In this classic soup, paper-thin slices of beef are cooked with rice noodles in individual serving bowls into which hot beef stock, herbs and spices have been added. For a more authentic tasting pho - you will need to go to an Asian shop and buy pho stock cubes.
This is missing the many spices (Star Anise, Cloves, etc.) that makes Pho...Pho. The Lemon grass also throws it off. I've never seen lemon grass introduced in Vietnamese Pho. It might be in some other types of Asian noodle type soup but never in Vietnamese Pho. - 24 Jul 2008
good Pho. For those of you with difficulty slicing beef thin, try this: Pop your cut of beef into the freezer (suggest you wrap it first in clingfilm)... 10-30 minutes and you'll be dancing - chilly beef makes for easy slicing (be sure to use a sharp knife as well). Bring to room temperature before finishing off in bowl. - 24 Jul 2008
Basically, I have a recommendation for authentic vietnamese pho. Go to your local asian shop and buy the actual pho stock cubes. This makes the pho taste authentic, rather than making your own stock or buying british stock cubes. Happy eating!! - 24 Jul 2008