Vietnamese Pork-Rice Noodle Soup
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.
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Other: 20 Minutes
- Calories: 351
- Fat: 8g
- Saturated fat: 2.2g
- Protein: 23.2g
- Carbohydrate: 45g
- Cholesterol: 60mg
- Iron: 1.9mg
- Sodium: 899mg
- Calories from fat: 21%
- Fiber: 1.6g
- Calcium: 31mg
- 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
- 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.
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