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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
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.
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