# Threaten to be banned!

**URL:** <https://forums.speedlife.net/t/threaten-to-be-banned/221146>\
**Category:** NYSpeed Off Topic\
**Created:** [March 12, 2012, 8:31am UTC](https://forums.speedlife.net/t/threaten-to-be-banned/221146 "2012-03-12T08:31:59Z")\
**Posts on this page:** 2\
**Page:** 4

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**Author:** ![Onyx\_Z32](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/onyx_z32/32/7581_2.png) [@Onyx\_Z32](https://forums.speedlife.net/u/Onyx_Z32)\
**Post date:** [March 13, 2012, 6:49pm UTC](https://forums.speedlife.net/t/threaten-to-be-banned/221146/61 "2012-03-13T18:49:38Z")

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We should have a Pho meet, film all of us loving your version and post the video on my350z :tup:

… I don’t have a camera right now though ☹

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**Author:** ![ultradriver10000](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/ultradriver10000/32/7397_2.png) [@ultradriver10000](https://forums.speedlife.net/u/ultradriver10000)\
**Post date:** [March 14, 2012, 6:39am UTC](https://forums.speedlife.net/t/threaten-to-be-banned/221146/62 "2012-03-14T06:39:27Z")

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> [@Z PHAT Z](#):
>
> Some really famous Pho noodle house have very special recipe that I don’t know what’s in it. They just won’t tell you 🙂 My recipe is very common. Just make it better by using better quality ingredients and extra beef bones and meat to make it better.
> 
> ---------- Post added at 01:17 PM ---------- Previous post was at 01:06 PM ----------
> 
> Yup! that’s a good recipe. Mine is very similar to it to the T. Just how much beef bones, meat, and how long you cook it that’s make the difference. The different is that that recipe don’t tell you to roast all the spices and herbs to get the aroma and flavor out it before putting it in the soup. Also that recipe don’t tell you to grilled/charred the whole onion and ginger. If you notice how the onion tasted when it raw and when it cooked. The tasted is sweeter and less pungent like when it raw. Also they list regular sugar in the ingredient’s list, I use rock sugar. It gives the broth a hint of sweetness that you can’t tell its sugar. Regular sugar give the broth a really strong sweet taste, which i think take away other flavors in it. Also, they have fish sauce put into the broth when cooking it, I would suggested don’t do that, because the fish sauce is very strong in smell and flavor. when you eat the broth you will smell it when you bring it up close to your nose. I recommend add a very tiny bit of fish sauce into the individual bowl when served if you like it a bit more salty. I might missed something else 🙂 but it’s pretty much basic recipe like that one.

Awesome tips man!!

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