This recipe comes from my friend's mother, Mrs. Houghton, from Chicoutimi, Quebec. My kids love it. This is a double recipe. I bake half and freeze the other half of the meat in a zip
lock bag for up to six months.
I love eating Pho at restaurants, so I tried making it at home. I called it "faux" pho, because I used chicken stock instead of making it the traditional Vietnamese way with a beef stock. It was still really good though!
