dmreed

It was actually a young person who mentioned the poor man's version of pho with the crullers, which traditionally are eaten with rice soup (chao), a practice derived from the Chinese who invented them. I suppose that recent to me is anything post reunification. As with many Vietnamese dishes, you can have pho your way and that means it's hard to pinpoint a definitive version of it. Andrea ← a couple of questions: 1) I have recently tried Dragonfly Brand "Soup Bun Bo Hue" broth dry mix and with some doctoring (additional ginger slices, Thai chilis, bell pepper, onion slices, etc.) and served it with pho tai ingredients (sliced raw beef, Thai basil, ngo gai/culantro, rice noodles) and it was quite...can I order Bun Bo Hue broth with Dia Tai and pho condiments? or would this be considered outrageous? BTW I posted a question regarding favorite Pho and Bun Bo Hue broth mixes...so far I have received no replies 2) is anyone here familiar with NGUYEN THU TAM. Nhung Mon an Vietnam: Vietnamese Dishes (http://www.antiqbook.co.uk/boox/toby/29084.shtml)? I ask because the pho recipe calls for Bib or romaine lettuce to be added with the other condiments! Are the recipes reasonably authentic?

I have been a pho fancier for some time. I usually eat pho at a couple of local restaurants but I do try new restaurants from time to time. I frequently get pho to go (all components separate) with extra dia tai and extra vegetables. I have made pho from scratch a couple of times and they came out OK but when I get a pho craving at home I am not close to a restaurant :>( so, for my emergency cravings, I finally bought a couple of Vietnamese soup mixes by Dragonfly Brand: Soup Bun Ho Hue and Soup Pho Bo (also Thai Tom Yum which we did not really care for). my wife and I both liked the Bun Ho Hue (I added fresh ginger, green onions, onion to the broth) with fresh rice noodles, cilantro, culantro, and Thai basil (my wife prefers 1/4" cubed potato to the noodles) and sliced pork or sliced beef. I just made the Soup Pho Bo broth and it seems to be OK but I have not yet added noodles, etc....update: IMHO definitely needs additional ingredients. my question is, for such emergency cravings, which brands of Pho Bo and Bun Ho Hue broth mixes do the members of this forum prefer?

it is my understanding that the older generation of Japanese frequently go for loud slurping but that the younger generation do not.

I have been a pho fancier for some time. I usually eat pho at a couple of local restaurants but I do try new restaurants from time to time. I frequently get pho to go (all components separate) with extra dia tai and extra vegetables. I have made pho from scratch a couple of times and they came out OK but when I get a pho craving at home I am not close to a restaurant :>( so, for my emergency cravings, I finally bought a couple of Vietnamese soup mixes by Dragonfly Brand: Soup Bun Ho Hue and Soup Pho Bo (also Thai Tom Yum which we did not really care for). my wife and I both liked the Bun Ho Hue (I added fresh ginger, green onions, onion to the broth) with fresh rice noodles, cilantro, culantro, and Thai basil (my wife prefers 1/4" cubed potato to the noodles) and sliced pork or sliced beef. I just made the Soup Pho Bo broth and it seems to be OK but I have not yet added noodles, etc....update: IMHO definitely needs additional ingredients. my question is, for such emergency cravings, which brands of Pho Bo and Bun Ho Hue broth mixes do the members of this forum prefer?

I saw both fairly regularly in Hanoi. Cilantro was chopped fine and pre-sprinkled into my soup at the pho place on my street. ← I have to correct myself! within a couple of days, I took my sister for pho and it was served with a lot of cilantro already in the broth...I still have not been served cilantro with the add-in vegetables.

I have been a pho fancier for some time. I usually eat pho at a couple of local restaurants but I do try new restaurants from time to time. I frequently get pho to go (all components separate) with extra dia tai and extra vegetables. I have made pho from scratch a couple of times and they came out OK but when I get a pho craving at home I am not close to a restaurant :>( so, for my emergency cravings, I finally bought a couple of Vietnamese soup mixes by Dragonfly Brand: Soup Bun Ho Hue and Soup Pho Bo (also Thai Tom Yum which we did not really care for). my wife and I both liked the Bun Ho Hue (I added fresh ginger, green onions, onion to the broth) with fresh rice noodles, cilantro, culantro, and Thai basil (my wife prefers 1/4" cubed potato to the noodles) and sliced pork or sliced beef. I just made the Soup Pho Bo broth and it seems to be OK but I have not yet added noodles, etc. my question is, for such emergency cravings, which brands of Pho Bo and Bun Ho Hue broth mixes do the members of this forum prefer?

← I believe the sawtooth herb you refer to is called "ngo gai" (Latinos call it "culantro") see (http://www.vietworldkitchen.com/essentials/herbs.htm) ... additionally the only basil I have been served with pho here in the San Diego area is Thai Basil...I have never been severed cilantro with pho...culantro, yes, cilantro, no!