Description
Pork Belly Pho is a flavorful Vietnamese noodle soup that combines tender pork belly with aromatic broth and fresh herbs.
Ingredients
Scale
- 2 cups pork belly, sliced into thin pieces
- 8 cups chicken or pork broth
- 1 onion, quartered
- 3 cloves garlic, minced
- 1 piece (2 inches) ginger, sliced
- 2 star anise
- 1 cinnamon stick
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 8 ounces rice noodles
- 1 cup bean sprouts
- 1 cup fresh basil leaves
- 1 lime, cut into wedges
- Sliced jalapeños (optional)
- Salt and pepper to taste
Instructions
- In a large pot, combine the broth, onion, garlic, ginger, star anise, cinnamon stick, fish sauce, soy sauce, and sugar. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let it simmer for about 30 minutes to allow the flavors to meld.
- While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.
- In a separate pan, sear the sliced pork belly over medium heat until crispy and browned, about 5-7 minutes. Remove from heat and set aside.
- After the broth has simmered, strain it to remove the solids, returning the liquid to the pot. Season with salt and pepper to taste.
- To serve, place a portion of cooked rice noodles in a bowl, top with crispy pork belly, and ladle hot broth over the top.
- Garnish with bean sprouts, fresh basil, lime wedges, and jalapeños if desired.
Notes
- For a richer flavor, try adding a splash of hoisin sauce to the broth.
- For a lighter version, substitute the pork belly with grilled chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Pork Belly Pho, Vietnamese Noodle Soup