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TV chef Thomas Joseph traveled to Vietnam to study pho, the country's traditional noodle soup; he came back with this authentic recipe. Martha made this recipe on Cooking School episode 304.

Source: The Martha Stewart Show, Episode 6112
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Ingredients

For the Broth

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82
  • lmcgunigal2240608
    13 MAR, 2017
    I have followed the recipe exactly but my final broth product is bland without much of the wonderful scents that have permeated my home for the past few days. What can I add to make the broth more flavorful at this late stage?
    Reply
    • ignatatus666
      28 NOV, 2018
      This broth is meant to be aromatic and beefy. IF you want more spice then add some 5 spice powder at the end. This might be too powerful for the lime and Thai basil to be effective.
  • ignatatus666
    28 NOV, 2018
    No way in the world would anyone discard the oxtails.
    Reply
  • ooopearlsooo
    7 SEP, 2016
    wow, what a great presentation from thomas joseph. he was very knowledgeable and showed much respect for the culture by taking the time to research everything. he made it look so simple. i'm definitely going to be trying this recipe soon when it starts to get colder and i'm need for a warm bowl of comfort. yum!
    Reply
  • phofanatic
    9 MAR, 2015
    Thank you. This recipe has the perfect amount of spice one needs for Pho. I have tried many recipes (I am vietnamese) but this one provides the perfect amount of aroma and taste. When I make pho, I put all the spices in a tea bag or 2, this helps make the broth clear, which is one of the requirements for the perfect Pho broth. You can get all the spices at Bulk Barn, or at a spice bazaar. Have fun cooking!
    Reply
  • midwest736
    6 FEB, 2014
    I live in a major metropolitan area and am pretty sure locating all of the foreign ingredients would be only a minor challenge. But... The meat ingredients alone for this one pot of soup would total approximately $65-70 in this market .... ONLY the meat. Figure in the cost of the other ingredients and it ends up being an awfully steep price for a bowl of what's meant to be "street food".
    Reply
  • NaturalSmarts
    17 DEC, 2012
    If you don't skim the "fat" you are actually keeping the immune stimulating factors, and the glucosamine which helps with joint pain n discomfort. It won't lok the same, but it's much healthier to keep the "fat" which is actually parts of the above.
    Reply
  • cakester2836
    12 DEC, 2012
    For those who are looking for the directions for the spices within this recipe, they are provided in Step 3 last sentence "...transfer onions, shallots, ginger, and spices to stockpot with bones and meat.". Hope this helps...I've been wanting to try this recipe myself.
    Reply
  • Whitneylyn
    12 AUG, 2012
    If you read the recipe, it doesn't tell you what to do with the spices after you toast them in the skillet. "Set aside" is the last instruction regarding them. It needs to be proofed better.
    Reply
  • Whitneylyn
    12 AUG, 2012
    If you read the recipe, it doesn't tell you what to do with the spices after you toast them in the skillet. "Set aside" is the last instruction regarding them. It needs to be proofed better.
    Reply
  • ckelly73
    12 JUL, 2011
    Although I appreciate the authenticity of the recipe, I would love one that I can actually find the ingredients for.
    Reply

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