I love getting recipes from members. Here is what he had to write about this one:
"Pho is an amazingly tasty Vietnamese noodle soup. It makes a wonderful meal, especially on cold winter nights. When I order it at restaurants, I am always worried about the quality of the ingredients, especially the beef stock bones. So here's my recipe for homemade pho."
NOTE: Ramen often features a poached egg. I added a poached egg to my pho to add some creamy, egg goodness. I sous vide mine at 148 degrees for 20min. The white part is firm but the yoke is still runny.