Quick Pork Pho

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Yield: Servings: 4 Servings: 4

Total Time: total: 1 hrs total: 1 hrs



1 medium onion, peeled, halved through root end

2 chiles de árbol or 1/2 tsp. crushed red pepper flakes

2 garlic cloves, crushed

1 cinnamon stick

2 star anise pods

1 teaspoon fennel seeds

1 1″ piece ginger, peeled, crushed

8 cups low-sodium chicken broth

2 tablespoons vegetable oil

2 bone-in pork shoulder steaks (about 12 oz. each)

Kosher salt and freshly ground black pepper

8 ounces thin rice stick noodles

Mung bean sprouts, fresh cilantro leaves with tender stems, thinly sliced scallions, chopped unsalted, roasted peanuts, and lime wedges (for serving)


Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.

Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful.

Meanwhile, heat oil in reserved skillet over medium-high heat. Season pork with salt and pepper and cook until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes before thinly slicing.

Cook noodles according to package directions. Divide among bowls; add pork. Strain broth and ladle into bowls. Top pho with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.

Rating: 5