Notes about Recipes in this book

• Pressure cooker chicken pho (Phở gà nấu nổi áp suất)

  • SenseiHeidi on July 30, 2021

    Tasted like a very good (northern European) chicken broth. Very tasty but not phò as I have had it in Minneapolis. Next time double the spices and fish sauce. I would say this is my second favorite phò recipe so far. I prefer the Cook's Illustrated Southern Vietnamese-Style Chicken Phò.

  • dyanarose on March 09, 2024

    Simple way to make a great dinner. I added kimchi to the bowl as well.

• Pressure cooker beef pho (Phở bò nẩu nổi áp suẩt)

  • imaluckyducky on November 09, 2019

    5 enthusiastic stars. Absolutely exceptional beefy flavor with the star anise, cinnamon, and clove providing enough warmth at the end of the bite to round out the flavor. This pressure cooker broth is better than many pho shops I've tried, but does not quite hit the nuance that the long-simmer method gets. However, for a very quick weeknight (or lazy weekend) meal, this is it. Made in an Instant Pot on "more" pressure for 30 minutes because my beef bones were frozen. 3yo approved.

• Classic chicken pho (Phở gà)

  • Nettmahoney on March 09, 2023

    This was delicious, but is quite the labor of love. Helped me to realize how worth it is to eat this at a pho shop unless I'm really cooking for a crowd.

• Saigon-style beef pho (Phở bò sài gòn)

  • meginyeg on January 02, 2021

    Excellent. This was delicious. Easy instructions and well worth the effort Definitely will make again.

• Hanoi-style beef pho (Phở bắc)

  • JoanN on April 27, 2024

    This is an absolute wowzer of a savory pho broth. I made it mostly as written using 3 pigs feet instead of 1 because that was how it was packaged and replacing the mint with perilla and Thai basil. I used chuck instead of brisket just because of price, and although the chuck was delicious after having been cooked in the broth for an hour and a half, I'll bet the brisket would be even better. Was surprised the raw sirloin, which I bought already thinly sliced at H Mart, cook perfectly with just the hot broth poured over it. I might cut the slices smaller next time so they'd be more mouthful size. The garlic vinegar was a not-to-be missed addition, although I might make it less diluted next time using only about half the amount of water called for. Best pho I've had outside of Vietnam; better than many I had in.

• Rotisserie chicken pho (Phở gà quay)

  • kkmatti on October 25, 2023

    Excellent chicken pho recipe. I used a rotisserie chicken from Costco which made this recipe fairly simple to pull together. This tasted like it came straight from a pho shop, and I will be making this again. Next time, I would skip the onion toppings and the egg since they didn't seem to add anything to the soup. I would also choose to add some bean sprouts. I also added fresh lime and jalapeno slices to mine that were not called for in the recipe.

• Saté chicken, celery, and pho noodles (Phở xào gà)

  • Ishie1013 on April 15, 2025

    This recipe tasted fantastic, fully elevated takeout, with the leftovers tasting even better. It's also a great way to use up a lot of that celery that's starting to go soft in the fridge. I'm not reviewing the sate sauce separately because I did mod it quite a bit. I did not have dried shrimp, so omitted it, and used Korean chili flakes rather than red pepper flakes due to a sensitive spice tolerance at the table. STILL, despite my changes, it was great, and I look forward to using it as a condiment. It highlighted the taste of the chicken really well. The directions on incorporating the wide rice noodles was excellent. This way, they didn't get gummy or stick together.

• Spicy chicken slaw (Gỏi bắp cải gà)

  • stockholm28 on November 12, 2018

    I made this with leftover chicken. I doubled the amount of chicken to make it more of a meal. I felt like it was missing something, so I added some lime juice. It made a tasty and low-fat meal.

• Turkey pho

  • dyanarose on November 24, 2023

    Simple and great use of the holiday turkey carcass and a light meal for the next day. A lot of ingredients, but all are common.

• Food52 by Bonnie Benwick

  I had made a few pho broths before, but in this book Nguyen is teaching a master class that ninth-graders can comprehend.

  Full review

• Food52 by Jen Agg

  All the elements of a great pho broth are given consideration. There’s a how and why for everything, which makes perfect sense: this is a book totally devoted to one thing...

  Full review

• Eat the Love

  I love how straightforward Andrea’s recipes are, with tips on how to make every sort of pho that I can think of, from vegetarian to chicken to wok-kissed beef.

  Full review