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See the blog about this soup!

6 cups of water with one tablespoon of ‘Por Kwan’ - Pho - Vietnamese Flavour Paste For Vietnamese Noodle Soup… and one Bao Long - Pho - Vien Gia Vi - Bullion Cube. Bring to a boil and mix well.

Throw in one sliced green onion and one tspn ginger.

Add One tspn Fish Sauce - a light and clear brand.

Boil Rice Stick Noodles (Banh Pho) in water until done (about 6 minutes) and rinse. These are flat and come in a packet of two ‘layers’. Put one layer in for two people (more or less depending on how much noodles you like).

Place the noodles into 2 bowls large enough to handle at least 3 cups of liquid… 4 cup capacity would be better, for those big appetites.

Many Pho’ soups can be garnished with exotic meats. You might be into it.. I am not, so, add any sliced meat of your choice. My (see how it’s mine now) ‘Asian Store’ had Ribeye sliced really thin while frozen and already packed up just for this. Awesome!

Add Cilantro, Basil, lime and bean sprouts, jalepenos, and hot sauce to your liking.

I like an even amount of Basil and Cilantro, a tiny squirt of lime, a few bean sprouts, some thinly sliced meat, and a helluvalot of Sriracha sauce (the bottle with the rooster on the front, not the jalepeno.. the jalepeno brand is milder).