Pork Pho

By VerneJ

From: Family Circle (May 2013)

Nutritional Facts per serving: 425 Calories; 22g Fat (8g Sat); 24g Protein; 32g Carbohydrates; 1g Fiber; 1,077mg Sodium; 85mg Cholesterol

Ingredients

• 2 pounds spare ribs
• 1 small onion, peeled and halved
• 1/3 cup peeled and sliced ginger
• 2 cloves garlic, smashed
• 1 tablespoon coriander seeds
• 5 whole cloves
• 2 whole star anise
• 6 cups low-sodium chicken broth
• 2 tablespoons fish sauce (such as Thai Kitchen)
• 2 tablespoons packed brown sugar
• 1/4 teaspoon salt
• 1 8 ounce box rice noodles (such as Annie Chun's)
• Lime wedges, fresh cilantro, sliced scallions, bean sprouts, fresh sliced Bird's-Eye or habanero chile peppers, and sriracha sauce (optional)

Details

Servings 6
Preparation time 20mins
Adapted from recipe.com

Preparation

Step 1

1. Place spare ribs, onion, ginger, garlic, coriander, cloves and star anise in bottom of slow cooker. Pour chicken broth on top. In a bowl, mix together 3 cups water, the fish sauce and brown sugar; pour into slow cooker. Cover and cook on HIGH for 6 hours or LOW for 8 hours

2. Remove spare ribs. Shred meat, discarding bones, tendons and fat. Cover and set aside. Carefully pour remaining slow cooker contents through a strainer over a lidded pot; skim. Stir in salt. Cover and bring to a boil. Add rice noodles and cook 4 to 5 minutes, until softened.

3. Ladle some of the broth and noodles into bowls. Top with shredded meat and, if desired, lime wedges, cilantro, scallions, bean sprouts, chile peppers and sriracha sauce.