Vietnamese Pork Pho

Servings: 4-6 |
https://youtube.com/watch?v=MljOTUP9Iwk%3Frel%3D0%22+allowfullscreen%3E%3C

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

  1. In large saucepan, brown pork over medium-high heat, breaking up with a spatula until no longer pink, about 10 minutes. Drain fat.
  2. Add chili sauce, whites of green onions, garlic, ginger, soy sauce and rice vinegar; cook 2 minutes.
  3. Add chicken stock and Chinese Five Spice; bring to a boil.
  4. Add carrot and mushrooms; reduce heat and simmer 10 minutes.
  5. Stir in rice vermicelli noodles; simmer until noodles are tender, about 8-10 minutes.
  6. Ladle into large bowl. Garnish with remaining green onion, bean sprouts and sprigs of Thai basil.

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