Vietnamese Pork Pho

Ingredients

• 500 g Pork shoulder, thinly sliced
• 1 kg Pork bones
• 400 g Dried rice sticks (pho noodles)
• 1 large Onion, halved
• 50 g Fresh ginger, sliced
• 4 pieces Star anise
• 1 piece Cinnamon stick
• 3 tbsp Fish sauce
• 1 tbsp Sugar
• 200 g Fresh bean sprouts(optional)
• 1 bunch Thai basil and cilantro
• 4 pieces Lime wedges

Instructions

1. 1

   Place pork bones in a large pot, cover with water, boil for 5 minutes, then drain and rinse the bones to ensure a clear broth.

2. 2

   Char the onion and ginger over an open flame or under a broiler until slightly blackened.

3. 3

   Return bones to the pot with 3 liters of fresh water. Add the charred onion, ginger, star anise, and cinnamon.

4. 4

   Simmer gently for at least 45 minutes, skimming any foam from the surface.

5. 5

   Season the broth with fish sauce and sugar. Adjust to taste.

6. 6

   Cook rice noodles according to package instructions and divide into four bowls.

7. 7

   Briefly blanch the thinly sliced pork shoulder in the boiling broth until just cooked through.

8. 8

   Ladle the hot broth and pork over the noodles.

9. 9

   Serve immediately with bean sprouts, fresh herbs, and lime wedges on the side.