Ontario Pork Pho
Yield: Serves 4
Cooking Time: 25 -30 minutes
Preparation Time: 10 minutes
Ingredients
1 lb (500 g) lean ground Ontario pork
1 Tbsp (15 mL) garlic chili sauce
2 green onions, white and green separated
3 garlic cloves, minced
2 Tbsp (30 mL) minced gingerroot
2 Tbsp (30 mL) soy sauce
1 Tbsp (15 mL) rice vinegar
6 cups (1.5 L) chicken stock, sodium-reduced
1 star anise (optional)
1 carrot, shredded
1/2 cup (125 mL) sliced mushrooms
5 oz (150 g) rice vermicelli noodles, dry
1/2 cup (125 mL) bean sprouts (optional)
Thai basil, mint and coriander sprigs
Cooking Instructions
In a large saucepan, over medium high heat, brown pork breaking up the meat with a spatula, 5 to 7 minutes. Drain fat. Add chili sauce, whites of green onion, garlic, ginger, soy sauce and rice vinegar; cook for 2 minutes.
Add chicken stock, star anise (if using) and bring to a boil. Add carrot, mushrooms and reduce heat; let simmer for 10 minutes.
Stir in vermicelli noodles and simmer until noodles are tender, about 5 minutes. Ladle into large soup bowls. Garnish with green onions, bean sprouts, Thai basil, mint and coriander.
Nutritional Information
Pork Pho (1/4 Of Recipe)
Per 1 Person Serving
Calories 430
Fat
Saturated
Monounsaturated
Polyunsaturated 18 g
7 g
2 g
4 g
Cholesterol 74 mg
Sodium 1507 mg
Carbohydrate 36 g
Fibre 1.5 g
Protein 29 g
|