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Half way through this recipe - I started to think , "crap, I have just spent 2 hours on something that I wont be able to eat."

Boy ! Was I wrong. There is a Pho restaurant down the road from my place, its in walking distance and its one of my go to restaurants - the Pho is so good. I have been meaning to make Pho at home, but had no clue where to start from - until I stumbled on the Oxtail Pho recipe by Stephanie of iamafoodblog, her recipe was so straightforward and gave me the motivation to try my hands at making Pho. Besides my mild panic as I waited for my broth to heat up, the recipe was quite easy and straightforward and it turned out much better than I imagined.

For this Pork Pho recipe, I adapted these recipes from Stephanie's pho recipe - this Oxtail Pho recipe and Chicken Pho with Zucchini Noodles recipe. I switched out the chicken and oxtail for pork. I also switched up some of the garnish for ingredients I prefer (and you can do the same).

The key to any Pho recipe is the broth, and the longer you can let it simmer, the better. I left mine on for 2 hours, but if you can let it simmer for up to 3 hours, even better. Also, toasting the spices is a must - besides the amazing flavor you get, the scent that fills your home is very worth it. The recipe calls for 2 tablespoon of fish sauce and 2 tablespoon sugar, but I suggest adding a little bit at a time, until you get the flavor you want.

Ok, now that the details are out the way, how about that recipe.

What you need (adapted from this and this recipe)

  • 2 tablespoon fish sauce
  • 2 tablespoon sugar
  • 8 cups of water
  • 1/2 teaspoon clove
  • 1/2 teaspoon corriander seed
  • 1 star anise
  • 1/2 onion, halved
  • 1 3 inch chunk of ginger

Garnish

  • Hoisin sauce
  • Sirarchi sauce
  • Carrots
  • Noddles
  • Sprouts
  • Green Onions
  • fresh lime, quartered

How To:

On low heat, toast spices (coriander seeds, cloves and star anise) in a large pot for about 3 minutes (until the aroma fills the room). Tie the toasted spices in a cheesecloth and set aside.

Fill the same pot with about 2 quarts of water, add the spice packet and cinnamon sticks and bring to a boil. Add in the pork and turn heat down to low and let it simmer. Based on how thinly the pork is sliced, it will take 3 to 10 minutes to cook in the broth. Take out and set aside in fridge. Let the broth continue to simmer for 2 .5 to 4 hours. If needed, skim the stock.

Stir in the fish sauce and sugar and bring to a boil.

Prepare the noodles according to the pacakge direction. When it is ready strain and place in a bowl. Add the pork on top of the noodles and top with generous amount of broth. Add garnishes as needed. Serve.