Best Pork Pho Recipes

Quick Pork Pho image

Number Of Ingredients 19

1 medium onion, peeled, halved through root end
2 chiles de árbol or 1/2 teaspoon crushed red pepper flakes
2 garlic cloves, crushed
1 cinnamon stick
2 star anise pods
1 teaspoon fennel seeds
1 1" piece ginger, peeled, crushed
8 cups low-sodium chicken broth
2 tablespoons vegetable oil
2 bone-in pork shoulder steaks (about 12 ounces each)
Kosher salt
freshly ground pepper
8 ounces thin rice stick noodles
For serving:
Mung bean sprouts
fresh cilantro leaves with tender stems
thinly sliced scallions
chopped unsalted, roasted peanuts
lime wedges

Steps:

Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.
Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful. Meanwhile, heat oil in reserved skillet over medium-high heat. Season pork with salt and pepper and cook until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes before thinly slicing.
Cook noodles according to package directions. Divide among bowls; add pork. Strain broth and ladle into bowls. Top pho with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.

Quick Pork Pho Recipe | Epicurious.com image

Provided by @MakeItYours

Number Of Ingredients 18

1 medium onion, peeled, halved through root end
2 chiles de árbol or 1/2 teaspoon crushed red pepper flakes
2 garlic cloves, crushed
1 cinnamon stick
2 star anise pods
1 teaspoon fennel seeds
1 1" piece ginger, peeled, crushed
8 cups low-sodium chicken broth
2 tablespoons vegetable oil
2 bone-in pork shoulder steaks (about 12 ounces each)
Kosher salt
freshly ground pepper
8 ounces thin rice stick noodles
Mung bean sprouts
fresh cilantro leaves with tender stems
thinly sliced scallions
chopped unsalted, roasted peanuts
lime wedges

Steps:

Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.
Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful. Meanwhile, heat oil in reserved skillet over medium-high heat. Season pork with salt and pepper and cook until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes before thinly slicing.
Cook noodles according to package directions. Divide among bowls; add pork. Strain broth and ladle into bowls. Top pho with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.
Nutritional analysis provided by
Bon Appétit

Pork Pho image

Provided by barbara lentz @blentz8

Number Of Ingredients 15

3 ounce(s) rice noodles
1 - star anise
1 tablespoon(s) coriander seeds
1 - cinnamon stick
2 - whole cloves
6 cup(s) chicken stock
2 - inch piece ginger peeled and minced
4 clove(s) garlic minced
2 tablespoon(s) fish sauce
3 tablespoon(s) brown sugar
1/4 pound(s) pork tenderloin cut into paper thin slices
- juice of 1 lime
2 tablespoon(s) fresh cilantro chopped
1/2 - red onion chopped
1 small red chile seeded and thinly sliced or use dried red pepper flakes or red chilies

Steps:

In a bowl combine the noodles with hot water to cover and let soak for 10 minutes. Drain and set aside.
In a small frying pan combine the star anise, coriander seeds, cinnamon and cloves. Toast the spices over medium heat stirring frequently until fragrant. 2 to 3 minutes.
In a large saucepan combine the broth, ginger, garlic, fish sauce, sugar and toasted spices. (If you are using dried chilies place them in broth also). Bring to a boil and reduce to a simmer and simmer for 30 minutes. Strain soup through a fine mesh strainer and return to the pan. Add noodles and bring back to a boil and cook 5 more minutes.
Remove from heat and add the pork with remaining ingredients. The pork will cook in the hot liquid immediately. Ready to serve.