I really want to make this, but there are only two of us and I'm wondering what I will do with 3 pounds of cooked flank steak? I doubt it would freeze well after cooked. Any suggestions?
Great recipe. Made this twice already and will be making again this weekend. I normally make double the amount and freeze several gallons of broth to use later. I use palm sugar when I make it and I beleive it was very close to the taste of the pho at Mai Lee and Nudo House. Just take time and follow the recipe and it turns out great. Don't forget the garnishes (bean sprouts, cilantro, basil, jalapeño, and lime wedges).