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The constant friend of pho has always been bean sprouts. Bean sprouts are a light and tasty thing to eat alongside your main course. Although you should serve them on a separate plate, the sprouts can be added to the broth once your meat and noodles begin to run out. Lime wedges are a nice touch as well, whether for adding tang to the broth or for fitting in a beverage. Storebought bean sprouts go bad within a couple of days, so it's a good idea to eat them shortly after they're purchased. Most pho restaurants include a few spicy sauces to sweeten the deal. Whether you want to add these to the broth as you're making it or keep them at hand when you eat it is your decision. Generally speaking, these sauces are great to have when it comes time to eat. Rather than adding them from the start, you should keep them handy to calibrate the taste to your liking. Don't rely on spicy sauces to mask a weak broth. A top-notch pho won't need any sriracha to be delicious. Pho can be fairly time-consuming to make, so it's a good idea to maximize your efficiency and make a lot at a time. Once your original meal is finished with, store the rest of the pho in tupperware containers and keep it sealed in the freezer until it's time to eat again. Pho can be reheated in the microwave or stovetop. Pho can be frozen healthily for 3 months or kept in the fridge for 5 days. The great thing about pho is that you can customize it to your liking once you have the basic broth and noodles ready. Pho isn't a hard meal to make once you have the ingredients and process down, so it makes sense to play around with the recipe. Do you like extra beef or spice? Make it happen. A big part of the enjoyment in home cooking is the freedom to choose and experiment. If you've been to many pho restaurants before, you'll know a big thing about pho recipes are the portions and kinds of meat they use in the broth. Simply changing up the portions of one meat in exchange for another can change the experience of the meal.
Serve with bean sprouts and lime wedges. Include sriracha and hoisin sauce. Freeze excess portions. Customize your recipe in the future.