Pho Tai at Home

This past weekend we decided to make Pho at home because if we love something, we try to make it ourselves!

I searched the internet and quickly found out that making the broth was going to be the hardest part. So after more searching I found a broth recipe I felt like we could manage.

Our next step was going to Ranch 99 which is a store in Houston that is focused on Asian ingredients. There are so many things I have never heard of there, it is amazing, I love it!

While searching for our ingredients we found canned broth that said Pho on it so we decided to scrap the idea of making our own broth and bought this canned broth instead! (spoiler: it tasted awesome)


We bought the rest of our ingredients and went home to prepare!


The first thing we did was put the meat in the freezer because the internet told me that would help us slice it thinner.

Then we prepared the topping plate with all our topping options: bean sprouts, green onions, limes, cilantro, mint, and basil. (Mint and Basil we grew ourselves so we get bonus points, right?)

After that I took the meat out of the fridge of sliced it as thin as I could (which wasn’t very thin). I tried a bunch of different knifes and had the best luck with a serrated bread knife. The meat was still great even though my slices weren’t as thin as they are at a restaurant. In fact I might have liked it better. We bought the smallest eye of round roast we could find and only ended up using a third of it so I put the rest of it in the freezer.

Then I cooked the noodles according to the package directions. I think we bought the wrong ones though because they were very thick, next time I will buy vermicelli noodles instead. They still tasted good though!

Once my noodles were done I strained them into a colander and then I used the same pot I cooked the noodles in to heat up the broth.

I heated the broth until it was boiling and almost burnt down the kitchen in the process. It turns out the broth has a good amount of grease in it so, when I missed the pot slightly while pouring, my gas burner flamed up pretty high! Kind of cool, but not really!

While the broth was heating up I put the noodles, meat, and selected toppings into my giant bowl and when the broth was ready I ladled it on top. Yum!

The broth cooked the meat perfectly and the canned broth was impressively good! Win Win!




The finished product!


Big Al set up the table very romantically for our picture session!


Have a Pho real good time! See Phull recipe below! (can’t stop, won’t stop)

Pho for Two

2 Cans Pho Bac Broth
1 Package bean sprouts
1 Lime
1 Bunch Cilantro
5 Basil Leaves
5 Mint Leaves
1 Bunch Green Onions
1 Package Vermicelli Noodles
1 pound eye of round


Place eye of round in freezer for 10-15 minutes.

Cut limes into wedges and slice green onions. Plate bean sprouts, lime, cilantro, basil, mint and green onions on a plate and reserve for later.

Heat water for noodles and cook according to package directions.

While heating water for the noodles slice the eye of round as thin as possible. Set aside slices for later.

Cook vermicelli noodles according to package directions, drain, set aside.

Bring broth to a boil in a large pot.

Put noodles, meat, and whichever toppings you prefer in a large boil and ladle in the boiling broth.








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