I saw this in the Asian Foods aisle at the grocer. Never saw it before so don’t really know if it’s new or what.
Has anyone used this (or similar)? In what and how did you use it?
I understand that there is a humongous difference for making Pho to taste as if you were there. (compared to just using beef broth)
Sorry, didn’t really read all the ingredients but am assuming it is what would be needed for a recipe from Recipe Tin Easts for Vietnamese Pho.
I’ve made bone beef broth (once) before but not sure I’m up to that anymore.
I make a lot of noodle soup with either chciken or beef broth and I add all sorts goodies. Never really followed a recipe as I just call it Noodle Soup (or Kitchen Sink soup as I throw whatever I happen to see/find/have hanging around).
Thoughts??
