While the rich bone broth and flat rice noodles are both essential components of a well-made bowl of pho, for many, the true star is the thinly sliced beef. To achieve the perfect texture and ...

I lay thin slices of raw beef right over the noodles. The trick is slicing it as thinly as possible—freezing the meat for 15 minutes first helps a lot. The hot broth will cook it just enough.

The country’s ubiquitous noodle soup is relatively new, but has traveled and changed with the tides of history.

A traditional pho broth takes time, but it is so worth it. The secret lies in drawing out those complex flavours from the charred aromatics, bones and spices. Credit: Sippakorn Wongthanapa ...

Mèo Bar joins Houston Life with a preview of what they're offering for Asian Restaurants Week in Houston. Plus, they shared their recipe for Pho Carpaccio. Tune in at 1p.m. for the details ...

tender beef and silky rice noodles, this version delivers all the depth and warmth of the classic — without the long simmering time. Perfect for a weeknight dinner or a quick fix when the pho ...

If you don't have a mortar, roughly chop the nuts. Buy the thinly sliced beef intended for hotpot, sukiyaki or shabu-shabu, using lean or fatty meat, whichever you like. If you want to make a ...