I agree with a previous reviewer that there is too much liquid for the recipe and it is quite bland. I also consider 2c less of liquid would be appropriate. Fish sauce and ginger = tripled. I added the juice of 2 limes and sliced chile directly to the pot and think that is a good base to add more lime as preferred. Pho broth is after all quite nicely spiced from the beginning, you want to start with something that already has a good balance of salty-sweet-spicy-sour. Herbs – use at least double. I had cilantro & thai basil. With my changes I thought it was a great soup. My boy scarfed it up and gave it 11 points out of 10. However, he is a chicken drumstick lover and even he preferred the meat chopped up in the soup. “It gets juicier and tastier.” There you have it.

Did not think this was very “pho” like, definitely needs to have some more spices in it; I think adding some star anise would do wonders for the broth. As it stands it is essentially a quick chicken stock, with ginger. If I make it again I will definitely reduce the amount of liquid, perhaps trimming 2 cups from the recommended amount of chicken stock.

Even after spirilizing what was probably more than the suggested amount of daikon I was still left with an obscene amount of liquid and no more chicken or noodles. The daikon did indeed soak up some of the delicious umami flavor and made for some very tasty mock noodles.

I would strongly suggest that you do not skip the addition of lime juice, sprouts, cilantro and sriracha (or sambal). This did more than anything to add to the pho flavor.

Will make pho with daikon noodles again but will utilize a different broth recipe.

You can use any type of radish, or try turnips!

Thanks!

Yay, so happy to hear that!

ok – now showing 328. Thanks.