This popular Vietnamese soup is a full meal in one bowl, combining a clear, flavourful broth with lean Ontario pork, vegetables and noodles.
In a large saucepan, over medium high heat, brown pork breaking up the meat with a spatula, 5 to 7 minutes. Drain fat. Add chili sauce, whites of green onion, garlic, ginger, soy sauce and rice vinegar; cook for 2 minutes.
Add chicken stock, star anise (if using) and bring to a boil. Add carrot, mushrooms and reduce heat; let simmer for 10 minutes.
Stir in vermicelli noodles and simmer until noodles are tender, about 5 minutes. Ladle into large soup bowls. Garnish with green onions, bean sprouts, Thai basil, mint and coriander.
Makes 4 servings