Hi friends! It’s not yet Friday but it’s still a day to celebrate because I’m sharing a homemade PHO recipe with you.It’s sort of a hybrid between this (over-simplified) recipe and this (over-complicated) recipe — using mostly dried spices (I’m sure fresh would be even better if you have them) and pretty normal ingredients that you can find at most stores in America.
I’ll say right now that the result won’t beat the bowls of slow-cooked pho we had in Vietnam…But it comes sort of close! (and has a lot less fat and no MSG)Easy at-home American-style pulled pork pho
- 10 cups of water
- 1 box vermicelli noodles
- 1/2 tbsp vegetable oil
- 1 small white onion
- 3 inches ginger, peeled and chopped
- 8 oz chopped mushrooms
- 3/4 tsp Saigon cinnamon (or 1 tsp regular cinnamon)
- 3/4 tsp coriander seeds
- 1 tsp fennel seeds
- 1/2 tsp anise
- 1/4 tsp red pepper flakes (or more if you can handle it)
- 1/2 tsp cloves
- 1/2 tsp cardamom
- 3/4 tbsp (or more) salt (salty pho is the best pho!)
- 3 tbsp fish sauce
- 3 cups slow-cooked pulled pork(you have to cook this in advance)
- Toppings: coleslaw mix, limes, cilantro, bean sprouts, green onions, sriracha sauce, more salt
1) Put vermicelli noodles in a bowl and cover with very hot water. Let sit for about 15 minutes to cook. Strain when finished.
2) Bring water to a boil on the stove. Add all spices (you might want to put them in cheesecloth or one of those little loose leaf tea holders) and fish sauce. Simmer for 20+ minutes. Then, strain out/remove the larger spices (like fennel seeds) so that you don’t eat them whole!
3) Sauté onion and ginger in a large skillet with vegetable oil for about 8 minutes. Add this to the soup broth. Using the same skillet, sauté pulled pork and mushrooms.
4) Assemble your bowls! Start with noodles, then add pork/shroom mix, then top with some of the fun toppings listed above.
- Ever tried pho?
- Spicy food: yay or nay?
- Since I’m not really running this week — tell me about yours!