Homegrown Ontario Pork Pho

Submitted by saylaveev

"I got this from the www.putporkonyourfork.com website. Super tasty, easy to make and versatile. I made this recipe using a new-to-me item called yam noodles I found in my chinese section. They are virtually carb free and worked out well in this dish. I have left this recipe as shown but feel free to make changes. I used regular white vinegar and used a few shakes of tobasco instead of garlic chili sauce. I left out the star anise and bean sprouts cause I couldn't find them. I also left out the basil, mint and coriander in place I used some cilantro leaves. I found that this would suit 2 people eating only this, 2 bowls of a standard soup bowl each. I ate 2 bowls for dinner, DH had 1 and there was 1 bowl leftover for the next day. This would stretch more with a side salad or bread."

 

• Ready In: 35mins
• Ingredients: 14
• Yields: 10 cups
• Serves: 4

ingredients

• 1 lb ground lean pork
• 1 tablespoon chili-garlic sauce
• 2 green onions, white and green seperated
• 3 garlic cloves, minced
• 2 tablespoons gingerroot, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 6 cups chicken stock, sodium reduced
• 1 star anise (optional)
• 1 carrot, shredded
• 1⁄2 cup brown button mushroom, sliced
• 5 ounces rice vermicelli, dry
• 1⁄2 cup bean sprouts (optional)
• Thai basil, mint and coriander sprigs

directions

1. In large saucepan over medium high heat, brown pork for 5-7 minutes. Drain if necessary.
2. Add chili sauce, white of green onion, garlic, ginger, soy sauce and vinegar. Cook for 2 minutes.
3. Add chicken stock, star anise and bring to boil.
4. Add carrot, mushrooms and reduce heat to simmer. Simmer 10 minutes.
5. Stir in noodles and simmer until noodles are tender.
6. Garnish with green onions, sprouts and herbs.