Vietnamese Pork Pho

Posted January 31, 2013 by bboone
This highly aromatic and flavourful soup seasoned with exotic Chinese five spice, ginger root and Asian chili sauce is a snap to make and tastes even better the next day

Posted in : Cuisines :

Servings

4-6

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 shiitake mushrooms
  • 5 oz (150 g) rice vermicelli noodles, dry
  • 1/2 cup (125 mL) bean sprouts
  • Thai basil sprigs

Directions

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 boil. Add carrot and mushrooms. Reduce heat. 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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