Southern Vietnamese-stye chicken pho (Pho ga mien nam) from Cook's Illustrated Annual Edition 2021 (page 6) by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SenseiHeidi on May 16, 2021

    A very good broth with the flavors I recognise from the Minneapolis pho restaurants. That being said, I think it was geared (like many ATK recipes) toward the New England palate. Next time I will double the broth spices and fish sauce. I also made the sauce from the pho ga mien bac (northern style pho) and I liked that with my southern-style pho. All in all I feel this is a solid, tasty, and relatively quick (for pho) recipe for neophyte pho chefs. My kids (who do not normally like soup) have requested this soup at least once every two weeks since I first made pho.

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