Vietnamese Pork-Rice Noodle Soup |
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Prep Time: 13 Minutes Cook Time: 36 Minutes |
Ready In: 49 Minutes Servings: 5 |
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Aromatic star anise, fish sauce, and a Thai chile infuse the broth with an intense flavor. When you slice the pork, hold the knife at a slant and cut the pork diagonally into very thin pieces—the meat will be more tender and will cook more quickly. Ingredients:
8 ounces flat rice stick noodles (banh pho) |
1 pound pork tenderloin, trimmed |
1 tablespoon dark sesame oil, divided |
1/8 teaspoon ground red pepper |
2 garlic cloves, minced |
1 (1-inch) piece peeled fresh ginger, thinly sliced |
1/2 medium onion, sliced |
4 cups less-sodium beef broth |
2 cups water |
2 whole star anise |
1 (3-inch) cinnamon stick |
1 1/2 tablespoons fish sauce |
1 small red thai chile, seeded |
1 1/4 cups fresh bean sprouts |
1/2 cup fresh basil leaves, coarsely chopped |
10 lime wedges |
Directions:
1. Place noodles in a large bowl. Add boiling water to cover; let stand 20 minutes. Drain.
2. While noodles soak, cut tenderloin in half lengthwise. Cut each strip into thin slices. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add pork, red pepper, and garlic; sauté 3 to 4 minutes on each side or until pork is lightly browned. Remove pork mixture from pan, and set aside.
3. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add ginger and onion; sauté 3 minutes or until onion is tender. Add broth and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until liquid is reduced by one-third to about 3 3/4 cups. Strain broth through a metal sieve into a large bowl; discard solids. Keep broth warm.
4. Divide bean sprouts among bowls; top with noodles. Place pork evenly over noodles. Ladle broth over pork; top evenly with basil. Squeeze 1 lime wedge over each serving. Serve with remaining lime wedges.
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