The Vietnamese noodle dish Pho (pronounced ‘fuh’) has been an instant favorite in my life and palate for years. But it wasn’t until a few days ago that I decided to make it from scratch at home. A meal that soothes our insides and may even be synonymous with the American classic chicken noodle soup (much better IMO) is undeniably tasty and especially versatile. Any soup, for that matter, usually makes us feel better and serves as an ongoing meal for days and also great convenience. I wanted to share my basic recipe, and the few additions I would use for the next time I make it because I was just too lazy to get them. Just keepin’ it real. I made a chicken version, by the way.
I didn’t include bean sprouts, lemon grass, and fish sauce. You can check out this recipe, as I sort of followed this one) I think the fish sauce was much needed. You can always tweak this recipe to your liking. Add sriracha if you like or green onions instead of white onions. That’s the beauty of this dish is that you can make it work for YOU and the fam. It lasts for a few days too, so enjoy! xx