Pho Noodles Soup with Pork and Vegetables

5 from 1 vote

Pho Noodles Soup with Pork and Vegetables

This Vietnamese-inspired Pho Noodles Soup with Pork and Vegetables recipe has been cooked and served many times through the years in my kitchen. Filipinos love this soup meal because it resembles basic Philippine entrees that consist of noodles, meats, vegetables, lots of soup and flavored with patis (fish sauce). I took inspiration from how my mom made the soup stock and one of her basic ingredients was patience. This is an easy recipe, but it takes nearly a day to make if you choose to cook it stove top, the old-fashioned way. You can also opt to cook the stock a few days before, strain it and freeze in covered containers, as suggested by Nancie McDermott. This is a forgiving soup meal recipe – you can substitute beef or chicken for the pork. You can add vegetables in season if preferred. This is an Asian in America recipe. Serves 2 to 4 as a starter, a side or a main dish.

Cook Time6

Total Time6

Course: Dinner, Lunch, Soups

Cuisine: Asian, Filipino, Vietnamese

Keyword: Pho Noodles Soup Pork Vegetables

Servings: people

Calories: 187kcal

Author: Asian in America

Equipment

Large stockpot - 8, 10 or 12 quarts

Ingredients

2 Tablespoons vegetable oil
1 whole white onion chopped
2 cloves garlic minced
1 knob fresh ginger about 1-inch size, peeled, sliced in thin strips
4 stalks scallions chopped, use 2 stalks for stock, rest for garnish
2 Tablespoons patis fish sauce
1 Tablespoon granulated sugar
8 to 10 cups organic vegetable broth or use water
3 segments star anise sangke in the Philippines
2.5 to 3 pounds pork neck bones
1 pound pork shoulder cut in 2-inch cubes
1 whole large carrot peeled, sliced
3 cups shredded bok choy (Chinese cabbage)
8 oz. fresh pho noodles (pre-boiled) from Asian markets
1 teaspoon salt
1 teaspoon freshly-ground black pepper
2 whole hard-boiled eggs peeled, sliced, for garnish

Instructions

In a heavy, large stockpot (at least 6 quarts), add the vegetable oil. Over medium high heat, saute the onions, garlic, ginger, scallions for 1 to 2 minutes.
Separately, in a small bowl, mix the patis (fish sauce) and sugar. Then pour this in the stockpot with the rest of the ingredients.
Pour the organic vegetable broth (or use water). Add the star anise.
Add the pork neck bones and pork shoulder cubes. Cover and bring to a boil. When it boils, lower heat to a slow simmer. Cover and continue simmering for at least six hours or more.
About 30 minutes before serving, add the carrots and the cabbage. The cabbage will only take about 2 minutes to soften.
Season with salt and black pepper.
To prepare the fresh (pre-boiled) noodles: Blanch the noodles in boiling water for 1 minute. Then wash in running water and drain liquids. Loosen noodles with a fork to spread them out. Add these noodles to the soup bowl during assembly.
To assemble: In individual soup bowls, place a serving of the fresh (pre-boiled) pho noodles. Cut with scissors if noodles are too long to handle. Nestle pieces of pork, carrots and cabbage next to the noodles. Just before serving, pour the piping-hot soup stock over the ingredients. The noodles will soften with the boiling broth. Garnish with slices of hard-boiled eggs and additional scallions.
Cook's comments: If preferred, use beef short ribs and beef stew chunks for this recipe. Add any vegetables in season.
Ingredient Notes: If using dried pho noodles, choose those that are dry, flat and wide noodles. To prep and cook - soak the dry noodles in a bowl of warm water for about 15 to 20 minutes till soft. Drain. Then dunk noodles in a medium-sized stockpot of boiling water. Leave noodles for 1 to 2 minutes. Then remove stockpot from the stove top. Let the noodles stand for 10 minutes. Loosen with a fork. Drain and set aside. Assemble in a soup bowl with the rest of ingredients as instructed above.
Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website,books, films, television shows or videos without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
Disclosure: As a participant in the Amazon Affiliate program, some blog posts contain links to products used in the recipe and sold on Amazon. The price stays the same for the readers who wish to purchase these products on my links. I earn a small commission from Amazon which helps maintain the blog expenses. Thanks in advance for your support.

Nutrition