Pho on the Go

I live across the street from a Vietnamese restaurant. Every month or so, my man and I will arrive home from work too drained to cook. We put our jackets on and dodge the traffic Frogger-style until we arrive at the doors gates of the small restaurant heaven. Our order is always the same: number 21. Pho tai sach. Beef noodle soup. Pho at its finest.

I sometimes joke about opening up a Vietnamese take-out restaurant and calling it "Pho on the Go." The fatal flaw with this plan is that I don't cook any Vietnamese food.

Last week, I saw a recipe for beef pho in Canadian Living magazine. I decided that I will attempt the dish tonight (if I fail, I will run across the street, order some take out, bring it home, pour it into bowls, ditch the styrofoam containers, and take credit when the man arrives home.) However, I have some reservations about using a Vietnamese recipe from a "Canadian" magazine. What if it is not authentic?

I could use your help. Have you ever made Vietnamese beef noodle soup at home? Do you have any tips or suggestions to enhance the recipe?

Thanks! In the words of Joey, "Mmm, noodle soup."