Vietnamese
Vietnamese - Pho and Soups
Pork Pho and Soup
Chef's Menu Description
A deeply aromatic, slow-simmered bone broth perfumed with charred ginger, star anise, and cinnamon, ladled over silky noodles and fresh herbs.
Ingredients
- • 400g pork shoulder, sliced
- • 200g pork bones
- • 250g rice noodles (banh pho)
- • 1.5 litres water
- • 1 onion, quartered
- • 4 dried prawns, soaked
- • 3 tbsp fish sauce
- • 1/2 tsp ground white pepper
- • 2 spring onions, chopped
Preparation Steps
1
Phase 1
Soak the dried prawns and slice the pork thinly.
2
Phase 2
Simmer the pork bones with the onion and dried prawns in the water for 1 hour.
3
Phase 3
Season with fish sauce and white pepper, then strain the broth.
4
Phase 4
Cook the sliced pork in the strained broth for 5 minutes.
5
Phase 5
Soften the rice noodles in hot water and divide between bowls.
6
Phase 6
Top with the pork, pour over the hot broth, and serve with lime and fresh herbs.