Southern Vietnamese style pho. It's all about the stock - which takes a while to make but is totally worth it - which is ladled over rice noodles and thinly sliced beef.
Being a big fan of Vietnamise foods, it is sometimeshard to find the authentic tastes here in Australia, This one nails it..!! , if you have the time. - 06 Sep 2009
Very good recipe, definitely worth the time taken to prepare the broth... However one tip to make it even healthier: prepare the broth the day before, and leave it over night on the refrigerator. Once it cools down all the fat from them meat will be on the top, so you just have to skim it out, before warming it again to before adding the toppings. - 06 Dec 2007 (Review from Allrecipes USA and Canada)
i haven't actually made this according to this recipe yet but my mum's been making it for years and it's great to see a recipe that actually tells you to make the broth, cause this recipe is all about the broth! it's not key to use ox-tali or beef knuckle, just as long as you have enough large beef bones. it's best to actually 'clean' the bones before you cook- either some vinegar or whisky with lots of hot water-gives a cleaner taste and a clearer broth. i also always grill the onion, anise, cinnamon, ginger and peppercorns first and place all in cheese cloth bag. finally a tip for preparing, to cook noodles place soaked noodles in a sieve and place in boiling water(stir if needed) til the noodles are just soft, make one bowl at a time and serve steaming hot. enjoy! - 14 Oct 2007 (Review from Allrecipes USA and Canada)