i recently made my first bone broth, on purpose.
somehow i’d left my freezer door partially open overnight. waking up to find half of your freezer contents unfrozen is not a good morning. however it does effectively help with cleaning out things that probably should have been tossed anyway and forces you to cook things that’ve been hanging out a while.
a whole turkey breast… yes. mostly thawed and needing to be cooked. it fed us for a few days. we kind of pretended it was thanksgiving (though no, i didn’t work my fingers to the bone making all of the necessary t-giving sides). and i ended up with a great bunch of bones to make a broth.
it was amazing. i made a chicken-rice-veggie soup and it was the most naturally flavorful soup that has ever come out of my kitchen. because that was my first attempt, it wasn’t something i was prepared to include at this time on this here site. (stay tuned??!) so i guess, this is a bit of a bait & switch.
however, that broth was decidedly not quick.
i wanted this soup to be one that was. a weeknight, easy-peasy that could be whipped up quick. not simmered for hours.
pho (pronounced “fuh”) is a traditional street meal in vietnam. i’ll admit, i’ve never eaten it on the streets of vietnam (though my husband has some unfortunate stories to tell about eating some street foods in vietnam… i’ll spare you). pho shops seem to be popping up everywhere here in the US and have food-safely made it into the hearts of many worldwide with its warm, sexy broths, comforting noodles, and flavorful toppings.
it’s very basic, but so delicious. and a great way to warm up on a cold day. i can see how homemade, slow-simmered broths would really up the wow-factor and flavor, but i’ve used boxed chicken stock in this one to achieve the quick-effect instead.
flavorful, comforting and nutritious in a bowl. chop-sticks, optional.
Quick Vietnamese Pork Pho
Yield 4 -6 servings.
- 1 medium onion, peeled and halved
- 1-inch piece ginger, peeled
- 1/4 teaspoon red pepper flakes
- 3 garlic cloves, smashed
- 2 star anise
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 8 cups chicken broth
- 1 tablespoon tamari (gluten-free soy sauce)
- 1 tablespoon fish sauce
- 1/2 tablespoon sugar
- thinly sliced undercooked or raw pork tenderloin
- 8 ounces thin rice noodles
- mung bean sprouts
- jalapeno slices
- sliced green onion
- Using tongs, hold onion and ginger over the flame of a gas stove to char on all sides; set aside.
- Add red pepper flakes, garlic, star anise, fennel and coriander seeds to a large stock pot. Heat pot and cook spices for 1-2 minutes or until fragrant.
- Add broth, tamari, fish sauce, sugar, onion and ginger. Bring to a boil; reduce heat and simmer for at least 30 minutes.
- Meanwhile, cook noodles according to package instructions.
- Place noodles evenly in serving bowls. Top with pork tenderloin (mine was previously roasted to just underdone). Add hot, steaming broth to bowl. This will cook meat more.
- Top with cilantro, sprouts, jalapeno, green onion and a squeeze of lime.