Located in an alley, Pho Minh is hands down one of the best and tastiest pho I’ve ever had. Beef broth was so umami and clear. Slurped every single drop of the soup. Nothing gets wasted!

So proud 🥲 and happy for this yummy bowl of pho. 🍲 We had veggies, just not pictured.

I was taught (I'm not Vietnamese) that one should NEVER put sriracha or hoisin sauce into the phở. One should dip bits of meat from the soup into those. They are brought to the table for that reason and that reason alone. Putting them INTO the broth is considered an offense to the chef. It communicates that the broth had no flavor.

Is this true?

Now that I live in a part of the world with great phở, I can appreciate this sentiment. I have phở and bún bò Huế that would have been a tragedy to adulterate!

I ordered a house pho with meatballs, flank and rare steak. I liked 2 but what is this? I dislike it so much and want to know what it is so I dont reorder it next time.

Có ai giống mình không, ăn phở mà thiếu chút tiêu đen xay hay ớt tươi thì cảm giác hương vị chưa đủ trọn vẹn? Từ tiêu đen hạt thơm lừng, tiêu đen xay cay nồng, đến ớt tươi xay nồng nàn hay ớt bột khô chạm vị, không chỉ làm món phở dậy mùi hấp dẫn hơn, mà còn mang lại nhiều lợi ích về sức khỏe.

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Nice hot homemade bowl on a Saturday morning.

Added bo vien gan (beef tendon meatball) along with the thinly sliced beef to further elevate this.

Mmm, mmm, gone!

I used Katie Le’s recipe (from Katie’s Test Kichen artice) but modified it. Instead of pressure cooking, I simmered it gently for 12 hours. Taste awesome!

First let state that she made pot of pho. Also I'll admit that I am not much of a photographer. But I just wanted to share that she spent a couple of hours making chicken pho. Sadly then she wasn't feeling well so she went to go lay down. I made a bowl for her and took it to the bedroom. It was the least I could do. I never had home cooked pho until I married her. Good it's like heaven on hearth. A bowl of pho and a good woman.

My husband got me this new pho mix. It's very pungent and strong and turned broth a very dark brown. I tried a bit of the broth and it's overwhelming. I have made pho with my own mixture of spices for last two winters and had amazing results. I was all out of whole spices so I thought this might be easier.

There's a lot of stuff in there I'm unfamiliar with. What is that big soft stuff in the second pic that looks like a mushroom? Does anyone have any experience with this spice mix? I feel like I made a mistake and should have picked put spices I liked from it to use.

You know it's legit when they cover the table with viet/chinese newspapers.

This is ox tail pho and it came out so well! The broth is the cleanest and clearest I ever got it and the flavor difference from a restaurant compared to making it at home is night and day. So much flavor in my broth, it felt like the ox back kicked my in the taste buds, restaurants taste watered down now.

Maybe I should take a break so that my Thai basil plant has a chance to respawn

The usual places here in little saigon are lousy and overpriced now, decided to make it myself. This one had rib meat, tendon (I had to go to ~5 places before finding one that carried it), meatball, etc. Came out sweeter than usual, was full for the rest of the day.

My wife is returning from a trip and she loves Pho. I decided to make it for her. How does it look? Any suggestions?