I've had bowls of ramen to die for, and others that honestly wouldn't pass North Korean soup kitchen standards. Pho on the other hand, we've only had at a few restaurants so the standard isn't set as high. This makes having noodle soup at home a cinch, granted you don't mind using seasoning cubes. In the stock I toss in a tablespoon of fish sauce (nam plaa), sliced chicken, prawn, and top the bowls off with finely chopped green onions, bean spouts with lemon, and heathy amounts of chili sauce. The chili sauce being my favourite part, adding little drizzles throughout the meal. And if you're feeling crazy try using rice *and* egg noodles. Doesn't disappoint.

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