Full disclosure: I’m neither associated with Quoc Viet nor am I sponsored in any way by the company for any article on LovingPho.com. We serve bowls of pho soup next to a plate of Thai basil, fresh mint, thinly sliced onion, crispy bean sprouts, and lime. Fresh chilies are also nice!

After 15 minutes, remove spice bags. Continue simmer at medium flame until meats are softened. Note: you can leave spice bags in longer for more pho flavor, and remove when you think ready. Add 14 oz. oyster and/or shiitake mushrooms, torn or cut into bite-size pieces, to skillet and cook (still over medium heat), stirring occasionally, until softened and starting to brown, about 4 minutes. Add remaining 1 tsp. soy sauce and cook, stirring, until mushrooms are coated, about 1 minute. Transfer mushrooms to platter. Step 6 Spices: ground coriander, cloves, fish sauce, hoisin sauce, soy sauce, red chili paste, cinnamon, salt and pepper.In a large bowl, add the sliced beef. Next, pour the remaining of the mixture. Use your hands to knead the mixture into the beef. When I make pho the aroma of beef, cinnamon, star anise, ginger, roasted garlic, and onion fill the entire house, making everyone extremely hungry. The aroma is mind-blowing. Heat 3 Tbsp. vegetable oil in a large skillet over medium. Add tofu in an even layer and cook, undisturbed, until lightly browned underneath, 6–8 minutes. Stir tofu and cook, tossing occasionally, until golden and crisp all over, about 5 minutes. Add 1 tsp. soy sauce and stir to coat. Using a slotted spoon, transfer tofu to a platter. Step 5

Beef - leftover rare or medium-rare steak such as beef tenderloin very thinly sliced and cut into bite-size pieces (about 1-⅓ cups) or raw beef strip loin or fillet, sliced or shaved thin Fish sauce– this provides more complexity and depth of flavour than soy sauce, as well as salt in the broth; Add the shrimp paste, fish sauce, shallot, garlic, chilies and MSG to a food processor and pulse until a paste is formed. Set aside. I find that pho so perfectly combines a healthy and light meal with comforting and wholesome. It’s ingredients are bright and refreshing, making pho a light and healthy soup for lunch or dinner. Yet, the noodles make the bowl SO comforting. There is no better feeling than slurping up warm noodles in a flavourful broth to warm our bellies and hearts. What’s more is the coconut cream in this broth. The coconut cream makes the broth extra lush and comforting. I love how it adds creaminess to the dish for a sensational flavour rich bowl.Bean sprouts provide a crunch to this dish. Learn how to make your own bean sprouts at home for extra freshness. Thai Chiles Yes, it is traditionally spicy, but the soup base is not spicy at all. Because we add the Vietnamese sate to taste, you can add as much or as little spice as you like. Ingredients

Assemble. Now the fun part! Add a handful of noodles to each individual serving bowl. Portion the steak between each serving bowl. Then ladle the still-simmering hot broth into the serving bowls, being sure to submerge the steak completely so that it gets cooked*. Top each bowl with lots and lots of garnishes, and finish with a squeeze of lime juice. A Vietnamese meatball is typically made from pork and spices. You can buy them at most Asian markets, or you can make your own Vietnamese meatballs. Bun Bo Hue is a Vietnamese beef noodle soup that has a deep, rich broth made of beef and spices, served with slices of beef and pork along with some fresh herbs. It's the ultimate in soul comforting soups! Finally I rate my pho broth creation using Quoc Viet Foods' Beef Flavored Pho Soup Base as follows: Preparenoodles JUST before serving –so they are hot and fresh, and also so they don’t break (rice noodles tend to be prone to breaking if left sitting out for ages).Char well –Burn that onion and ginger well! Burn, baby, burn – you want that flavour in your broth!

Pull the meat off the bones and set aside to serve in the soup. Keep the broth warm over low heat while you finish any other prep. To enhance the finished dish, well-done flank, brisket, tendon, or tripe are sometimes added as well. The more meat, the better, right?

This complex and flavorful dish hails from Hue, which is the former capital of Vietnam, which is why it has the "Hue" at the end of its name. Bun bo Hue is actually simply known as "bun bo" within the city itself and close surrounding cities. Outside of the city in further proximities, "hue" is added to the end to denote its origins. The recipe starts by simmering miso, ginger, chilli flakes, lime leaves and soy sauce in veg broth. It’s got all the umami flavours you need. I’ve made the broth nice and creamy by adding some coconut milk at the end. It’s a really nice touch for an ultra cozy bowl. If you are looking to make pho as good as what you’d find at the most authentic restaurants, substituting store-bought beef broth for this recipe won’t cut it. We know our process takes longer than some, but trust me, this custom homemade broth, with specific ingredients, has so much more flavor. You won’t regret it. For the best, clear broth, parboil and rinse the bones Sold at large grocery stores in Australia, but normal basil can be substituted in a pinch so don’t stress if you can’t find it! Can’t get all the herbs? NOTE: The above constitutes recipe for the broth only. To serve a complete pho meal, you’ll need to separately prepare other ingredients such as the banh pho noodle, chopped scallions and cilantro, etc. For me I ended up with so much broth that I had to divide into 3 smaller containers, put 2 in the freezer and enjoy the third portion over a few days. Again the key was the soup base which is all inclusive. There are no seasonings required as the soup base is super concentrated, and you can add water to adjust to taste.