Quick Pork Pho

By ruthg

NUTRITIONAL INFORMATION
Calories (kcal) 600 Fat (g) 19 Saturated Fat (g) 6 Cholesterol (mg) 105 Carbohydrates (g) 59 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 43 Sodium (mg) 290

Ingredients

• medium onion, peeled, halved through root end
• chiles de árbol or 1/2 tsp. crushed red pepper flakes
• garlic cloves, crushed
• cinnamon stick
• star anise pods
• fennel seeds
• 1 ” piece ginger, peeled, crushed
• low-sodium chicken broth
• vegetable oil
• bone-in pork shoulder steaks (about 12 oz. each)
• Kosher salt and freshly ground black pepper
• 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)

Preparation

Step 1

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.