https://youtube.com/watch?v=MljOTUP9Iwk%3Frel%3D0%22+allowfullscreen%3E%3C
Vietnamese Pork Pho
Servings:
4-6 |
https://youtube.com/watch?v=MljOTUP9Iwk%3Frel%3D0%22+allowfullscreen%3E%3C
Vietnamese Pork Pho
Servings:
4-6
Vietnamese Pork Pho
Servings:
4-6
Ingredients
Ingredients
- 1 lb (500 g) lean ground pork
- 1 Tbsp (15 mL) Asian garlic chili sauce
- 2 green onions, thinly sliced, white and green parts separated
- 2 cloves garlic, minced
- 2 Tbsp (25 mL) minced gingerroot
- 2 Tbsp (25 mL) light soy sauce
- 1 Tbsp (15 mL) unseasoned rice vinegar
- 6 cups (1.5 L) sodium-reduced chicken stock
- 1 tsp (5 mL) Chinese Five Spice
- 1/2 cup (125 mL) matchstick carrots
- 1 cup (250 mL) thinly sliced shitake mushrooms
- 5 oz (150 g) rice vermicelli noodles, dry
- 1/2 cup (125 mL) bean sprouts
- Thai basil sprigs
Method
- In large saucepan, brown pork over medium-high heat, breaking up with a spatula until no longer pink, about 10 minutes. Drain fat.
- Add chili sauce, whites of green onions, garlic, ginger, soy sauce and rice vinegar; cook 2 minutes.
- Add chicken stock and Chinese Five Spice; bring to a boil.
- Add carrot and mushrooms; reduce heat and simmer 10 minutes.
- Stir in rice vermicelli noodles; simmer until noodles are tender, about 8-10 minutes.
- Ladle into large bowl. Garnish with remaining green onion, bean sprouts and sprigs of Thai basil.