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.

Recipe by Oxmoor House January 2008

Gallery

Credit: Lee Harrelson; Styling: Jan Gautro

Recipe Summary

prep:
13 mins
cook:
36 mins
additional:
20 mins
total:
1 hr 9 mins
Yield:
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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Ingredients

Ingredient Checklist

Directions

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

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  • . 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

351 calories; fat 8g; saturated fat 2.2g; protein 23.2g; carbohydrates 45g; cholesterol 60mg; iron 1.9mg; sodium 899mg; calories from fat 21%; fiber 1.6g; calcium 31mg.
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