Comments on: Vietnamese Pho: Beef Noodle Soup

By: simon

simon — Mon, 02 Nov 2009 14:15:59 +0000

Hi April Roberts and all the folks that love Vietnamese cuisine,
Google ‘Vietnamese herbs’ and you will come across a site compiled by WhiteOnRiceCouple that shows photographs and descriptions of pretty much every possible herbs and spices used in Vietnamese cooking. I am intrigued by your mystery ingredient as well April Robert. How is it served? Is it in cooked in the broth or sprinkle on top as garnish? Is it presented in the same plate as the ubiquitous garnish plate with herbs and beansprout? You piqued my curiosity…

By: Hello Kitty

Hello Kitty — Mon, 02 Nov 2009 01:35:30 +0000

April Roberts- what you’re describing sounds like the lining of cow stomach… also know as tripe.

By: Mirabour

Mirabour — Fri, 30 Oct 2009 21:15:16 +0000

Thanks very much for this recipe. I’ve never made pho from scratch; instead I’ve always used canned broth or pho base paste from a local Asian market.

My new partner is on a reduced sodium diet so I decided it was time to find a recipe. Yours looks delicious, and the clear instructions are also excellent. I can’t wait to make this — with less salt, of course. Thank you very much for sharing this.

By: SteamyKitchen

SteamyKitchen — Fri, 30 Oct 2009 18:23:22 +0000

Take a photo next time you go! We’ll help you solve the mystery….

By: April Roberts

April Roberts — Fri, 30 Oct 2009 17:48:58 +0000

hey there!! i LOVE pho but im trying to figure something out. at the restraunt i go to alot they started putting this vegetable or noodle or something in it and i cant figure out what it is. they dont know really good english just the basics so they dont really understand when i ask them what it is. its long and flat looking like a noodle,pale too. it has almost spiney like things on it and it has a very distinct taste…..almost kinda lemony. its not sawgrass or lemongrass so does anyone know what it is? thanks very much.