- Kim's Cooking Now's rating
- Reviewed on Nov 27th 2015
This was SO good! I can't tell you how many times my husband said, "honey, this is a DO AGAIN!" while we were eating it! I did make a couple of adjustments. I had already made turkey broth from the carcass of our Thanksgiving turkey yesterday and picked the meat off of the bone before I discovered this recipe, so here's how I proceeded: I went ahead and toasted the star anise, fennel seed and whole cloves. I skipped the cardomom pod, as I didn't have any. I removed the spiced to a piece of cheesecloth as sugested. I then charred the fresh gingerc and then added it to the cheesecloth as well. I charred two thick slices of onion in the pan, but rather than adding those to the stock, I just chopped them up to add on top later. I then made the sachet and added it to my already made broth, brought it to a boil, and continued to simmer while I prepared the rice noodles. I should also mention that I didn't have coriander seed, so I just added about 1/4 tsp of ground coriander directly to the broth. We DID use the optional basil, cilantro (which really makes the dish - so don't skip those). We served it with sliced lime and Sriracha. I've been wanted to make a Pho for quite some time now, and I'm so glad I made this one. Will make again, for sure!