Tobasco In Pho Noodles

This is a Sponsored post written by me on behalf of TABASCO® Original Red. All opinions are 100% mine.

It’s all about the spices. You can either have food just as they are, or you can make it a bit more enticing. For someone who couldn’t eat spicy food before I am now so addicted to the TABASCO® Original Red. Where there is food, there is a bottle of Tabasco.



No doubt that my family’s favorite use of Tabasco is in Pho Noodles, it is fantastic on a cold day. The TABASCO® Original Red spices up the broth and instantly warms you up. A bowl of hot and spicy noodles is good for every day and any day.


On New Year Eve, I tried some Tabasco Original Red with pizza for the first time and LOVE it. It was the most amazing experience in my pizza eating history. I forgot about the fat burner that works and what my goals were for losing weight for the day. All I could think about was introducing this new concept to my friends at our next big super bowl party. Since we are always looking to build traditions, I would bet it will become one of our favorite way of eating pizza and top the list as a Pizza Perfected hit during football season.


I used to think Tabasco was just spicy. Now that I am using it on other food besides Pho-noodles, I learned that it is also a flavor enhancer. When I use other red chilies the food doesn’t seem to be as flavorful.

Do you use Tabasco, and what do you use it on? If you’ve never try it, check out the Game-Day Party Menu page for some ideas & recipes.

Here are three main parts of cooking noodle-Pho:

1) The broth: the fastest way to make the broth is to use some chicken broth, season with salt and pepper, and drop a few dry anise stars in the soup base.
2) The noodles: Fresh noodles is a must, Pho will not taste the same with dried noodles, unless dried is all you have. Fresh noodles will make your Pho taste like the Pros, and it requires much less boiling.
3) Bringing broth and noodles together: Need cilantro, scallion, and green onion cut in 1/8 cm width. Chinese basil. Bean sprouts. Eye of round beef steak cut in very thin slices. Have the broth on boiling and noodles in the bowl. Pour the broth over the bowl of noodles generously. Drop in the thinly sliced eye of round beef steaks first. Then the bean sprouts, scallions, green onions, cilantro, and lastly the Chinese basil.