Quick Pork Pho

asian vietnamese soup/stew pork dinner lunch meat anise cinnamon noodle bon appétit

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Unknown!

Source

Ingredients

1 medium onion, peeled, halved through root end

2 chiles de árbol or 1/2 teaspoon 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 (about 12 ounces each)

Kosher salt

freshly ground pepper

8 ounces thin rice stick noodles

Mung bean sprouts

fresh cilantro leaves with tender stems

thinly sliced scallions

chopped unsalted, roasted peanuts

lime wedges

Method

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.