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Quick Vietnamese Pork Pho

Servings 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
  • cilantro
  • mung bean sprouts
  • jalapeno slices
  • sliced green onion
  • limes


  • 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.