I love Pho but haven’t ever made it before. Combination of thinking, “It’s so cheap, why make it for more money at home?” and “Doesn’t the broth involve hours and hours and oxtail?”
This logic still holds true, but when Becky suggesting making Pho with leftover pork (she’s done it with this leftover turkey recipe as a guide), I couldn’t resist the idea. The broth doesn’t taste quite as authentic/complex, but it’s rich and delicious. Yay Pho! Or faux. Either way.
8 cups pork stock
3 tbsp fish sauce
2 tsp brown sugar, plus more to taste (I thought the broth needed more sweetness)
salt to taste
1 cinnamon stick
4 star anise
handful cilantro, chopped
2 scallions, chopped
1 inch piece ginger, minced
1 onion, charred and cut up (I forgot this step)
4 oz rice noodles
3 cups cooked pork meat, cut into small pieces
handful thinly sliced thai basil
Garnishes (optional, depending on what you like):
limes, cut into pieces
fresh bean sprouts
Combine pork broth and ingredients listed through ginger in pot. Simmer at least 30 minutes. Strain and return to pot (I forgot to do this, so we chomped down on the occasional star anise). Keep warm on low.
Add non garnish ingredients and continue to simmer. While that’s happening, prepare garnishes and cook noodles according to directions.
Taste soup and adjust seasoning as needed. Serves 6 (ladle broth over about 1/2 cup noodles).