Hot Bowl of "Pho" - Vietnamese Beef Noodle Soup (Thai Version) Made by Daisy Rouse

This is an absolutely delicious Thai version of the Vietnamese beef-noodle soup (Pho) that my friend Daisy Rouse made for us. She made everything from scratch and it is the best soup I ever tasted! I don’t know what the recipe is, but below is some more information on Pho from Wikipedia.

Phở, written as pho and pronounced "fuh" by English speakers, is a traditional Vietnamese noodle soup dish. Phở is served as a bowl of white rice noodles in clear beef broth, with thin cuts of beef (steak, fatty flank, lean flank, brisket). Variations featuring tendon, tripe, meatballs, chicken leg, chicken breast, or other chicken organs (heart, liver, etc.) are also available.

The broth is generally made by simmering beef (and sometimes chicken) bones, oxtails, flank steak, charred onion, and spices, taking several hours to prepare. Seasonings include Saigon cinnamon, star anise, charred ginger, cloves, and sometimes black cardamom. The noodles, called bánh phở in Vietnamese, are traditionally cut from wide sheets of fresh rice noodles similar to Chinese Shahe fen, although dried noodles (also called "rice sticks") may also be used.

The dish is garnished with ingredients such as green onions, white onions, coriander leaves, ngò gai ("saw leaf herb"), mint, Thai basil, lemon or lime, bean sprouts, and chile peppers. The last four items are usually provided on a separate plate, which allows customers to adjust the soup's flavor as they like. Some sauces such as hoisin sauce, fish sauce, and the Thai hot sauce Sriracha, are popular additions as well. The herb ngò ôm (Limnophila aromatica) is sometimes also added. (Source: Wikipedia)