• haceron7

Pork “pho”

Pho soup is a favorite. The freshness and flavors are second to none. As stressed before the basis for a good pho is the broth. This broth should be made the day prior to executing the dish. Great stock is always made with bones but if you would like you can always use stock purchased from the store. It is highly recommended that you add more elements to the store bought stock to not only enhance the flavor but also go with the Asian theme of the dish. Additions should include, chiles, ginger, lemon, and soy sauce. The pork slices should be thinly sliced and also marinated before hand to give it a more potent taste. For the stock

4 cups chicken stock

1 carrot chopped

1/2 onion chopped

3 garlic cloves

2 bay leaves

1 preserved lemon or lemon grass

1 guajiro chile

4 Thai chiles

4 tablespoons soy sauce

1 rib of celery chopped

Combine all ingredients in slow cooker and simmer for 8 hours

let cool and strain

For pho

3/4 pounds pork loin thinly sliced

1 package pho noodles

1 bunch of basil, cilantro, and scallion for garnish

Bring the pho stock to a boil and add noodles to cook

Add pork slices and simmer for 3-5 minutes

Add basil, cilantro and scallions as garnish

You can also add bean sprouts and jalapeños if you would like


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