The temperature dipped to the 30s this weekend so I declared that it was the perfect time to make pho at home. I referred to this recipe, but skipped out on coriander seeds, celery, and daikon because I didn't have them on hand. Other than that, I followed the recipe exactly...even charring the spices over gas burner. Instead of beef slices, I made it easy by substituting with meat/fish balls. For garnishes, we only had scallions and chillies, but I don't think we missed rest.
A review on Pho Bo (Vietnamese Beef Noodle Soup):
Result: 3.5 out of 4 stars.
Will I make it again: Yes, yes, YES! Although the flavor wasn't as intense as the restaurant, it wasn't difficult to make and the kids slurped it all up. And, the price was right. It was less than $10 to make and there was enough left over for next day. And, we didn't have to leave the house.
Chef's Notes: I used a mesh tea ball to contain all the spices and it worked really well. Next time I will make sure to include all the missing ingredients, too.