I had never had Pho before moving out to Edmonton. I went to a restaurant with my mom and sister early in my journey out here and I loved it. It wasn’t until a few months ago though that a friend of mine wanted to try making his own. And that’s how we found this awesome recipe!
We’ve probably made it three or four times since our first try, and I’ve made it two more times for my mom and I. Needless to say – I think this recipe is a keeper! What I like most is that we add way more veggies than the Pho you get in a restaurant. I love the crunch all the super thinly cut veggies add.
We made a few tweaks:
- Lemongrass is impossible to find apparently. I must be looking in the wrong places.
- We use a Peanut Satay sauce by thai kitchen
- On the veggie front we have raw carrots, onion, cucumber, tomato, and of course bean sprouts that we add once it’s done cooking, and sometimes we’ll dice up mushrooms and add them to the broth to cook ’em in.
The only must of this recipe is that you have to serve it in a little mixing bowl — which makes for the most romantic table setting obviously… not! Normal dish set bowls end up being too small.
Do you have any dinner recipes I can try?! Let me know!