Vietnamese Pork-Rice Noodle Soup

Oxmoor House
Vietnamese Pork-Rice Noodle Soup Recipe
Photo: Lee Harrelson; Styling: Jan Gautro
Aromatic star anise, fish sauce, and a Thai chile infuse the broth with an intense flavor. When you slice the pork, hold the knife at a slant and cut the pork diagonally into very thin pieces—the meat will be more tender and will cook more quickly.
5 servings (serving size: 1/4 cup bean sprouts, 1 cup noodles, about 3 ounces pork, 3/4 cup broth, and about 1 1/2 tablespoons basil)


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8 ounces flat rice stick noodles (banh pho)
1 pound pork tenderloin, trimmed
1 tablespoon dark sesame oil, divided
1/8 teaspoon ground red pepper
2 garlic cloves, minced
1 (1-inch) piece peeled fresh ginger, thinly sliced
1/2 medium onion, sliced
4 cups less-sodium beef broth
2 cups water
2 whole star anise
1 (3-inch) cinnamon stick
1 1/2 tablespoons fish sauce
1 small red Thai chile, seeded
1 1/4 cups fresh bean sprouts
1/2 cup fresh basil leaves, coarsely chopped
10 lime wedges


Prep: 13 Minutes
Cook: 36 Minutes
Other: 20 Minutes

Place noodles in a large bowl. Add boiling water to cover; let stand 20 minutes. Drain.

. While noodles soak, cut tenderloin in half lengthwise. Cut each strip into thin slices. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add pork, red pepper, and garlic; sauté 3 to 4 minutes on each side or until pork is lightly browned. Remove pork mixture from pan, and set aside.

. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add ginger and onion; sauté 3 minutes or until onion is tender. Add broth and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until liquid is reduced by one-third to about 3 3/4 cups. Strain broth through a metal sieve into a large bowl; discard solids. Keep broth warm.

. Divide bean sprouts among bowls; top with noodles. Place pork evenly over noodles. Ladle broth over pork; top evenly with basil. Squeeze 1 lime wedge over each serving. Serve with remaining lime wedges.

Created date

March 2010

Nutritional Information

Calories 351
Fat 8 g
Satfat 2.2 g
Protein 23.2 g
Carbohydrate 45 g
Cholesterol 60 mg
Iron 1.9 mg
Sodium 899 mg
Caloriesfromfat 21 %
Fiber 1.6 g
Calcium 31 mg