Homegrown Ontario Pork Pho
This popular Vietnamese soup is a full meal in one bowl, combining a clear, flavourful broth with lean Homegrown Ontario pork, vegetables and noodles.
| 1 lb | lean ground Homegrown Ontario pork | 500 g |
| 1 tbsp | garlic chili sauce | 15 mL |
| 2 | green onions, white and green separated | 2 |
| 3 | garlic cloves, minced | 3 |
| 2 tbsp | minced gingerroot | 30 mL |
| 2 tbsp | soy sauce | 30 mL |
| 1 tbsp | rice vinegar | 15 mL |
| 6 cups | chicken stock, sodium-reduced | 1.5 L |
| 1 | star anise (optional) | 1 |
| 1 | carrot, shredded | 1 |
| 1/2 cup | sliced mushrooms | 125 mL |
| 5 oz | rice vermicelli noodles, dry | 150 g |
| 1/2 cup | bean sprouts (optional) | 125 mL |
| Thai basil, mint and coriander sprigs |
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.
Makes 4 servings.
Nutritional Information:
Per serving: 428.9 calories, 29.3 g protein, 35.6 g carbohydrates, 1.5 g dietary fibre, 1507.2 mg sodium, 18.0 g fat, 2.1 g polyunsaturated fatty acids, 6.8 g saturated fatty acids, 73.5 mg cholesterol
Source: Homegrown Ontario (www.homegrownontario.ca)
