Phô pork with shirataki noodles and edamame beans
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 Shirataki noodles.
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Ingredients
Portions:
4
200 ml
vegetable stock
150 g
pork loin, sliced
100 g
shirataki noodles
50 g
pak choi, chopped
30 g
shitake mushrooms, sliced
30 g
edamame beans
1 tbsp
sunflower oil
1 tsp
sesame oil
1 piece
lime, juiced
0.5 piece
red chilli, sliced
1 tbsp
low salt soy sauce
1 piece
onion stem, chopped
1 piece
whole star anise
1 piece
fresh ginger, sliced
1 piece
cardamom pod
10 g
Thai basil leaves
1 piece
lemongrass stalk, bruised
10 g
fresh coriander, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 1 tbsp of sunflower oil in a pan over medium-high heat. Add 150 g of sliced pork loin and sear until browned on all sides.
- In a separate pot, bring 200 ml of vegetable stock to a simmer. Add 1 piece of whole star anise, 1 piece of sliced fresh ginger, 1 piece of cardamom pod, and 1 bruised lemongrass stalk. Let it simmer for 5 minutes.
- Add 100 g of shirataki noodles, 50 g of chopped pak choi, 30 g of sliced shitake mushrooms, and 30 g of edamame beans to the broth. Cook for another 5 minutes.
- Stir in 1 tbsp of low salt soy sauce, 1 tsp of sesame oil, and juice from 1 lime. Adjust seasoning with more soy sauce if needed.
- Serve the broth in a bowl, placing the browned pork slices on top. Garnish with 0.5 piece of sliced red chilli, 10 g of Thai basil leaves, 1 chopped onion stem, and 10 g of fresh coriander.