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Rice Noodle And Ground Pork Soup - {Pho Heo}


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  • 8 ounces small or medium dried rice sticks
  • 8 cups pork stock made with dried shrimp
  • and preserved cabbage
  • 1 pound ground pork
  • 1 cup cilantro leaves
  • 1 cup mung bean sprouts root ends trimmed
  • 2 scallions, white parts only thinly sliced
  • on the diagonal
  • 2 bird's eye or Thai chilies - (to 3) steammed, seeded, and thinly sliced
  • 1/4 cup Fried Garlic Oil see * Note
  • 1 lime quartered
  • Fish sauce (nuoc mam) to taste


Servings 4


Step 1

* Note: See the "Scallion Oil - {Hanh La Phi}" recipe for the "Toi Phi Dau" variation.

Place the rice sticks in a dish with lukewarm water to cover. Let stand until pliable, about 20 minutes.

Pour the pork stock into a pot and bring to a gently boil over medium heat. Reduce the heat to medium-low. Place some ground pork in a ladle and slowly lower it into the stock. Allowing some stock into the ladle, with a pair of chopsticks, stir the ground pork until it separates, then let it go into the stock. Continue this process until you have added all the ground pork to the stock, and gently simmer for 30 minutes.

Bring a pot filled with water to a boil over high heat. Drain and divide the rice stick noodles into 4 equal portions. Place them, one portion at a time, in a sieve and lower it into the boiling water. Untangle the noodles with chopsticks and boil until tender but firm, about 7 seconds. Remove and drain the noodles, then place them in a large soup bowl. Repeat this step until you have 4 individual servings.

Pour a generous amount of hot broth, along with an equal amount of ground pork, dried shrimp, and preserved tien sin cabbage, over each serving and garnish with some cilantro leaves, mung bean sprouts, scallions, chilies, and fried garlic oil. Squeeze a wedge of lime over each serving and adjust the seasoning with fish sauce.

This recipe yields 4 servings.

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