Pho

Becca asked for the recipe so I decided to put it in its own little post because I had too many comments to add. I never completely follow recipe's (unless it is cookies or something) so here is my take on Pho.

I started with this recipe. The first time we made the pho I used chicken stock, it was pretty good but we had low sodium c hicken stock and I would say it needed a bit more salt. But overall it was yummy. I also used the thinly sliced beef instead of chicken. So so good. I used the noodles pictured above instead of dry chinese egg noodles (8 oz instead of 4) and left out the lemon grass and bok choy.

The second time we made it I used beef stock, it was good but I just may have liked the chicken stock better even though we were putting beef in the soup. I plan on buying vegetable stock and trying it that way as well in the very near future.

We used the "rooster sauce" and hoisen sauce as the condiments, just as if we were at a restaurant.

So there you have it, my version of Pho. So so so cheap to make and so amazingly delicious.