Phô pork with rice noodles and edamame
This great classic is a symbol of Vietnamese cuisine. A taste explosion from the moment you taste it, with this fragrant broth of spices, herbs, vegetables and grilled porc served with rice noodles.
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Ingredients
Portions:
4
250 ml
vegetable stock
100 g
rice noodles
150 g
pork loin, sliced
50 g
pak choi, chopped
30 g
shitake mushrooms, sliced
50 g
edamame, shelled
1 tbsp
sunflower oil
0.5 tbsp
sesame oil
1 piece
lime, sliced
1 piece
red chili, sliced
2 piece
onion stems, chopped
2 piece
whole star anise
1 tbsp
low salt soy sauce
1 piece
fresh ginger, 2 cm piece, sliced
3 piece
cardamom pods
1 bunch
Thai basil, leaves only
1 piece
lemongrass stalk, bruised
1 bunch
fresh coriander, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 1 tbsp of sunflower oil in a large pot over medium heat. Add the ginger, cardamom pods, and whole star anise. Sauté for 1 minute until fragrant.
- Pour in 250 ml of vegetable stock, add the lemongrass, and bring to a simmer. Cook for 5 minutes to infuse the flavors.
- Add 150 g of sliced pork loin to the broth. Cook for 5 minutes until the pork is cooked through.
- Meanwhile, cook 100 g of rice noodles according to package instructions. Drain and set aside.
- Add 50 g of chopped pak choi, 30 g of sliced shitake mushrooms, and 50 g of edamame to the broth. Cook for an additional 3 minutes.
- Stir in 1 tbsp of low salt soy sauce and 0.5 tbsp of sesame oil. Remove the lemongrass stalk and star anise before serving.
- Divide the rice noodles into serving bowls. Ladle the hot broth and pork over the noodles. Garnish with chopped onion stems, sliced red chili, Thai basil leaves, fresh coriander, and lime slices. Serve immediately.