Pho, the fragrant, soul-soothing Vietnamese noodle soup, is a dish that not only warms the body but also carries a rich history and tradition. Originating from Northern Vietnam in the early 20th century, Pho has become a globally beloved comfort food, found in eateries from New York to Paris to Hanoi. The unique blend of spices, the depth of savory broth, and the balance of fresh herbs make Pho one of the most complex and flavorful dishes you can prepare. While Pho can be made with different proteins, today, we’ll be diving into a recipe for Pho Soup with Pork-tender slices of pork in a savory broth infused with aromatic herbs and spices.
This recipe is a wonderful introduction to Pho for beginners and experienced cooks alike, combining simple ingredients with some key techniques that unlock the deep, rich flavors typical of traditional Pho. Whether you’re making this for a family meal or sharing it with friends, this Pho Soup will certainly leave a lasting impression.
Pho Soup Pork Recipe
This Pho recipe incorporates lean cuts of pork, such as pork loin or pork shoulder, offering a delicate yet hearty flavor. The pork’s sweetness balances beautifully with the aromatic, spiced broth, creating a satisfying and comforting dish. We’ll walk through the entire process, from the essential ingredients to the final garnish. Let’s get started!
Ingredients Needed
- Pork: You’ll need around 1 lb of pork loin or pork shoulder. Pork loin is leaner and milder, while pork shoulder has more fat, making it richer and more tender once cooked. Either will work well, but keep in mind that pork shoulder will give you a more intense flavor.
- Rice Noodles: Pho requires flat, thin rice noodles (banh pho). You can find these at most Asian grocery stores, typically labeled as Pho noodles. Look for noodles that are about 1/8 inch wide.
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Broth Base: A good Pho broth is essential to the dish’s success. This will include:
- 2 medium-sized onions (yellow or white)
- 2-inch piece of ginger (fresh, unpeeled)
- 4-5 star anise pods
- 1-2 cinnamon sticks
- 4-5 cloves
- 2-3 cardamom pods
- 1 tsp coriander seeds
- 1 tbsp fish sauce (for that savory depth)
- 2 tbsp sugar (helps balance the spices)
- 6 cups of water or chicken broth (if you want extra richness)
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Herbs And Garnishes
- Fresh cilantro (roughly chopped)
- Fresh Thai basil (whole leaves)
- Fresh mint (optional)
- Lime wedges
- Sliced chili peppers (jalapeños or Thai bird’s eye chilies)
- Bean sprouts (for crunch)
- Thinly sliced red onion
- Hoisin sauce and sriracha (for those who like a bit of sweetness and heat)
Cooking Instructions
Now that we’ve gathered everything, it’s time to begin creating this aromatic bowl of goodness. Here’s how to get it just right:
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Prepare The Pork
- If using pork shoulder, cut it into 2-inch pieces for easy cooking and tenderness. If using pork loin, slice it thinly against the grain to allow it to cook evenly and remain tender.
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Make The Broth
- Start by placing the onions and ginger (with skin on) directly onto a dry skillet over medium heat. Char them for about 5-7 minutes, turning them occasionally until they’re blackened and fragrant. This will add depth to your broth.
- In a large pot, combine the charred onions, ginger, and 6 cups of water (or chicken broth for more richness). Bring the mixture to a simmer, adding in the star anise, cinnamon sticks, cloves, cardamom, coriander seeds, fish sauce, and sugar. Let this simmer for at least 45 minutes to an hour-longer for a deeper flavor. You’ll want the spices to infuse the broth and create that signature Pho aroma.
- If you’re using pork shoulder, you can add the pork pieces directly to the broth now. If you’re using pork loin, wait to add it later to ensure it stays tender and doesn’t overcook.
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Cooking The Pork
- If you added pork shoulder pieces, let them cook in the broth for 30-45 minutes, or until they become tender and easy to shred. If you’re using pork loin, slice it thinly and add it to the broth for the last 5 minutes of cooking to avoid overcooking.
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Prepare The Noodles
- While the broth is simmering, cook your rice noodles according to the package instructions (usually soaking in hot water for about 10 minutes). Drain and set aside.
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Assemble The Pho
- Place a portion of noodles in each bowl. Top with slices of the cooked pork (or shredded pork shoulder).
- Ladle the hot, aromatic broth over the noodles and pork. The heat of the broth will cook the pork slices, giving them that perfect tenderness.
Ingredient Insights
Each ingredient in Pho contributes to its unique and complex flavor profile. Here’s a breakdown:
- Pork: While beef is often used in traditional Pho, pork offers a slightly sweeter, milder flavor. The fatty cuts like pork shoulder help enrich the broth, while lean pork loin gives a clean, delicate taste.
- Spices: The star anise, cinnamon, and cardamom provide the aromatic, warm flavors that define Pho broth. The cloves and coriander seeds add a subtle peppery kick. These spices combine to create a deep, slightly sweet broth that’s truly comforting.
- Fish Sauce: Fish sauce is the backbone of many Southeast Asian dishes. In Pho, it adds a savory, umami richness that’s hard to replicate with other ingredients. It’s essential to achieving that authentic taste.
- Herbs: Fresh herbs like cilantro, Thai basil, and mint brighten up the dish and balance the richness of the broth. Lime juice and chili peppers bring a much-needed zing and heat that elevate the flavors.
Expert Tips
- Simmering Time: Don’t rush the broth. The longer you allow it to simmer, the more intense the flavors become. If you have time, make the broth the day before to allow it to develop even more depth.
- Straining the Broth: If you want a perfectly clear broth, strain the broth after simmering to remove all the solid bits, including spices, onion, and ginger.
- Customizing the Broth: If you prefer a sweeter broth, you can add more sugar. For more depth, add a splash of soy sauce or additional fish sauce.
- Storing Leftovers: Pho broth keeps well in the fridge for about 4-5 days. The flavors only deepen after sitting for a day, so it’s a great make-ahead dish.
Recipe Variations
While pork Pho is fantastic on its own, here are a few variations to explore:
- Pork and Shrimp Pho: Add cooked shrimp to the bowl for a mix of textures. The shrimp adds a delightful seafood flavor that pairs well with the pork.
- Spicy Pho: For a spicier broth, add extra chili peppers or even a spoonful of chili paste during the simmering process. Adjust to your preferred spice level.
- Vegetarian Pho: Replace the pork with tofu or a variety of mushrooms (shiitake, oyster, or portobello). Use vegetable broth in place of the chicken broth, and you’ve got a vegetarian Pho that’s just as rich and satisfying.
Final Words
Making Pho at home is an incredibly rewarding process, offering a chance to dive deep into the flavors and techniques that have made this dish a global favorite. With a bit of patience, you’ll unlock the layered complexity of the broth, the tenderness of the pork, and the freshness of the herbs-all in one bowl. It’s a dish that can be adapted to suit your tastes, whether you like it sweet, spicy, or a bit of both.
FAQs
What Is Pho Soup Pork?
Pho soup pork is a Vietnamese noodle soup that uses a rich, flavorful broth made from pork bones or pork meat. It typically includes rice noodles, herbs, and various seasonings. The pork can be served as tender slices or sometimes as pork belly or other cuts.
What Ingredients Are Needed For Pho Soup Pork?
The basic ingredients for pho soup pork include pork bones or pork shoulder, rice noodles, onion, ginger, garlic, star anise, cinnamon, cloves, fish sauce, sugar, and herbs like cilantro, Thai basil, and lime. Optional garnishes can include bean sprouts, chili peppers, and hoisin sauce.
How Long Does It Take To Cook Pho Soup Pork From Scratch?
Cooking pho soup pork from scratch typically takes about 2.5 to 3 hours. This includes simmering the pork bones for 1.5 to 2 hours to make the broth, and another 30 minutes to prepare and assemble the soup with noodles, herbs, and garnishes.
Can I Use Pork Ribs For Pho Soup Pork?
Yes, pork ribs are a great choice for pho soup pork. They can add extra flavor and richness to the broth. You would simmer the ribs with the other aromatics and spices, then remove them before serving the soup.
How Do I Make The Broth For Pho Soup Pork?
To make the broth, first char onions and ginger under a broiler or over an open flame to develop a deep flavor. Then, simmer the pork bones or meat with water, along with the charred onion and ginger, star anise, cinnamon, and other spices for 1.5 to 2 hours. Strain the broth and season with fish sauce and sugar for the perfect balance of flavors.
What Type Of Noodles Are Used In Pho Soup Pork?
Pho soup pork traditionally uses rice noodles, also known as bánh phở. These are flat, thin noodles that cook quickly and absorb the flavors of the broth beautifully.
Can I Make Pho Soup Pork Ahead Of Time?
Yes, you can prepare the broth and store it in the refrigerator for up to 2-3 days. When serving, reheat the broth and add freshly cooked noodles and garnishes. However, it’s best to add the herbs and garnishes just before serving to maintain their freshness.
What Are The Best Herbs To Use In Pho Soup Pork?
The best herbs for pho soup pork include cilantro, Thai basil, and sometimes mint. These herbs add fresh, aromatic notes that balance the richness of the broth. You can also serve with bean sprouts, lime wedges, and chili peppers for added texture and flavor.
Can I Make Pho Soup Pork Without Pork Bones?
Yes, you can make pho soup pork without pork bones by using other cuts of pork, such as pork shoulder or tenderloin. However, using bones results in a more flavorful, rich broth. You can substitute with chicken bones or even beef bones for a different variation.
What Can I Serve With Pho Soup Pork?
Pho soup pork is typically served with a side of fresh herbs (such as Thai basil, cilantro), bean sprouts, lime wedges, and sliced chili peppers. Some people also like to have hoisin sauce or sriracha for dipping or seasoning the soup.