Bao Long Pho Spice Cubes, Beef Flavor Soup Seasoning 3-pack,12 Cubes Total

Easy to use. Obviously, you still need to know how to prep the other ingredients in order to achieve the desired result. If you do it right, you get a tasty, savory, delectable broth. Enjoy.

Quality soup base

Lovely taste with all my other spices. Don’t keep in cabinet once opened. Keep in fridge as it attracts ants and gets a weird film on them.

GREAT FLAVOR FOR SOUP AND NOODLES

Tastes a little bland/subtle if you use too much water and a touch sweeter than I prefer. Better if you use with some stock instead of water but still really good and much much cheaper than going out to eat. No major complaints. This is a great product that is easy to use and cheaper than sourcing all the spices myself. Family really enjoyed it and is looking forward to using it again.

I love this product. I use it everytime I make pho. It's the perfect base paired with bone broth. Keep in mind, the cube in water itself does not have a lot of flavor so you will be dissapointed. I use these cubes to keep the flavor balance in my broth.

It’s pretty good…. But i think the high sodium level gave me ….. tummy issues. That’s all I’ll say about that. I’ve never had the real thing, so I can’t speak to it’s authentic flavor.

We had delicious bowls of Pho today for lunch. I filled a pan with 1 liter of water and the same of chicken broth, added 2 cubes, some chopped onion and black ground pepper, the a few dashes of Maggi Seasoning, brought it to a boil stirring occasionaly, then reduced to a simmer. In a separat pot I brought water to boil for the noodles. In the meantime, I sliced onion very thinly, tore leaves of basil and brought my knife through some cilantro. Then I thinly sliced a serrano pepper. I washed my bean shoots and set them to drain. I had previously thawed some jumbo cooked shrimp and purchased some roast beef sliced from the deli. You can probably figure the rest... put the boiled noodles in bowls, layer on all your other ingredients and ladle the hot broth to fill each bowl. Add some more freshly grown pepper. This is probably not as good as a Vietnamese grandma making her Pho from scratch, but it was as good as any I have had in a restaurant. Don't forget to have sirachcha on the table for people to add as much as they want. Next time I will try to replicate the dipping sauce I make with lime, sirachcha sauce and hoisin sauce that I have in restaurants to dip the pieces of sliced beef into.