This easy version of pho is made with hot stock poured over thin slices of beef, cooking the meat, and the soup is then garnished with basil, coriander, beansprouts and lime wedges.
If you want the beef to be a little more well done, add the strips to the stock during the last 2 minutes of simmering.
I would never make my soup base with anything artifical especially with condensed beef stock. I only make my stock with the best ingredients, only from fresh and from scratch. That's what I call cooking!!!! - 29 Sep 2008
Made this tonight for my husband and I. I have to say I thought it was an ok dish but my husband just raved over it. I cannot really say why I thought it was just ok, normally I love Asian food and cook lots of Thai, Phillipino and Korean. I think it was just me tonight maybe and not the dish. Anyways, my husband definitely wants me to make it again so thanks for the recipe! PS. use extra coriander and green onions are recommended! - 29 Sep 2008
If this recipe is meant to be equivalent to Vietnamese Pho, then it is far from it. It is missing many key ingredients that make Pho really Pho. To really make this a quick short cut Pho recipe, then just buy the Pho paste at the Asian markets and add it in to give it the Pho flavour. - 29 Sep 2008