December 1, 2009

After frequenting Pho Truc in Clarkston, my better half has been experimenting with making his own Pho — and has succeded at making his own delicious concoction. 

Pho seasoning

Although, you need to pick up the Pho seasoning at the Oriental Market (we visit First Oriental Market on E. Ponce de Leon Ave.) this dish is extremely easy to make, consists of inexpensive ingredients, is packed with vitamins and feeds an army (or lasts us the two of us several days.)  We make this if we feel a cold coming on and it always helps kick it (also a great hangover cure :0)


  • 10 cups water
  • 4 chicken bullion
  • 4 beef bullion
  • 1 packet Pho seasoning (this can be found at the oriental market)
  • Salt and pepper to taste
  • ½ teaspoon powdered ginger
  • ½ lb. stew meat, sliced extremely thin (chill 30 minutes in the freezer before slicing)
  • 1 packet thin, or small rice noodles – also called rice sticks
  • Fresh cilantro
  • Soy bean sprouts
  • 2 limes
  • Sriracha to taste (Asian hot sauce)
  • Plum sauce to taste (adds sweetness, can be found in the international isle at the grocery)

 Mix water, bullion, Pho seasoning, s&p and ginger in a pot on the stove, bring to boil and simmer for about 45 minutes.

Meanwhile, soak the rice noodles in cold water, for a minimum of 30 minutes before serving. (As we eat this throughout the week, we keep the noodles soaking in water in a Tupperware in the fridge.)

 To serve: put cold noodles in a bowl, pour hot broth over noodles and add thin slices of meat.  (The hot broth will cook the meat.)  Add the rest of the toppings to taste – we like to pile on cilantro, sprouts, squeeze in lime and add lots Sriracha and plum sauce – it’s a lot of fun to experiment with the flavors!  Enjoy!

A bowl of Pho with all the phixins'


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