Vietnamese Pork Pho

Name: Vietnamese Pork Pho
Ingredients: For the Pork Pho Broth:; 2 tbsp. whole coriander seeds; 4 whole cloves; 2 whole star anise; 2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock; 1 250-300g piece of pork (I used a huge 2 lb picnic roast.) (bone in or boneless); ½ onion; 1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife; 1 to 2 tbsp. sugar; 1 to 2 tbsp. fish sauce; 1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide); Accompaniments:; 2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off; Fresh cilantro (coriander) tops (leaves and tender stems); ½ cup (50 grams/approx. 2 ounces) shaved red onions; ½ lime, cut into 4 wedges; Sriracha chili sauce; Hoisin sauce; Sliced fresh chili peppers of your choice

Vietnamese Pork Pho was pinched from <a href="http://guiltykitchen.com/2009/10/14/daring-cooks-vietnamese-pork-pho/" target="_blank">guiltykitchen.com.</a>

INGREDIENTS

•

For the Pork Pho Broth:

•

2 tbsp. whole coriander seeds

•

4 whole cloves

•

2 whole star anise

•

2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock

•

1 250-300g piece of pork (I used a huge 2 lb picnic roast.) (bone in or boneless)

•

½ onion

•

1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife

•

1 to 2 tbsp. sugar

•

1 to 2 tbsp. fish sauce

•

1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)

•

Accompaniments:

•

2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off

•

Fresh cilantro (coriander) tops (leaves and tender stems)

•

½ cup (50 grams/approx. 2 ounces) shaved red onions

•

½ lime, cut into 4 wedges

•

Sriracha chili sauce

•

Hoisin sauce

•

Sliced fresh chili peppers of your choice

Go To Recipe

review

►