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Pork Pho

This popular Vietnamese soup is a full meal in one bowl, combining a clear, flavourful broth with lean Ontario pork, vegetables and noodles.

 1 lb (500 g) lean ground Ontario pork
 1 tbsp tbsp (15 mL) garlic chili sauce
 2 green onions, white and green separated
 3 garlic cloves, minced
 2 tbsp (30 mL) minced gingerroot
 2 tbsp (30 mL) soy sauce
 1 tbsp (15 mL) rice vinegar
 6 cups (1.5 L) chicken stock, sodium-reduced
 1 star anise (optional)
 1 carrot, shredded
 ½ (125 mL) sliced mushrooms
 5 oz (150 g) rice vermicelli noodles, dry
 ½ cup (125 mL) bean sprouts (optional)
 Thai basil, mint and coriander sprigs

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.

Cook's Notes:

Makes 4 servings