- 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
- 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
How to Make It
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.