What Quick Pork Pho wants are a few spices, pork and noddles and then a store-bought broth will turn into something deeply satisfying for only 30 minutes being active in cooking this delicious pork and noddles dish. Pho is one of those foods that inspire cravings. A fact approved from people who have an intense relation with this amazingly flavorful broth with soft-chewy rice noodles. This recipe will easily feed 4 people, who will enjoy this healthy and cheap dish originated from Vietnam. Make sure to buy your ingredients at an Asian specialty grocery store for the best prices and selection.
There are so many ingredients to what it looks an easy to prepare dish, the combination of which will result in a cuisine masterpiece. BUT the presence of mung bean sprouts, fresh cilantro leaves with tender stems, thinly sliced scallions, chopped unsalted, roasted peanuts, and lime wedges for serving give to Quick Pork Pho not only an abundance of nutrient values but the excellence itself in cuisine art.
Ingredients necessary to cook Quick Pork Pho are:
- 1 medium onion, peeled, halved through root end
- 2 chiles de árbol or ½ tsp. crushed red pepper flakes
- 2 garlic cloves, crushed
- 1 cinnamon stick
- 2 star anise pods
- 1 teaspoon fennel seeds
- 1 1” piece ginger, peeled, crushed
- 8 cups low-sodium chicken broth
- 2 tablespoons vegetable oil
- 2 bone-in pork shoulder steaks
- Kosher salt and freshly ground black pepper
- 8 ounces thin rice stick noodles
- Mung bean sprouts, fresh cilantro leaves with tender stems,
- thinly sliced scallions, chopped unsalted, roasted peanuts, and lime wedges – for serving
Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.
Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful.
Meanwhile, heat oil in reserved skillet over medium-high heat. Season pork with salt and pepper and cook until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes before thinly slicing.
Cook noodles according to package directions. Divide among bowls; add pork. Strain broth and ladle into bowls. Top pho with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.
Recipe by Claire Saffitz
Photograph by Christopher Baker