Tonkinese pork soup (pho)
Soupe tonkinoise

Preparation time 10 minutes

Total time: 25 minutes

Ingredients

  1. 200 g (7 oz.) pork tenderloin
  2. 10 mL (2 tsp.) olive oil
  3. 100 g (3.5 oz.) rice vermicelli
  4. 1 container (900 mL) commercial pho broth
  5. 250 mL (1 cup) sliced shiitake mushrooms
  6. 175 mL (¾ cup) grated carrots
  7. 175 mL (¾ cup) bean sprouts
  8. 1 green onion, sliced
  9. 30 mL (2 tbsp.) fresh cilantro
  10. ½ hot pepper, chopped (optional)
  11. ½ lime, cut into wedges

Directions

  1. Preheat the oven to 180°C (350°F).

  2. Heat oil in a large ovenproof skillet over medium-high heat and brown pork tenderloin on all sides.

  3. Bake pork in the oven until a meat thermometer inserted into thickest part reaches 70°C (160°F) for medium-rare doneness, 15 to 20 minutes. Remove roast from oven and cover with aluminum foil. Let sit for about 5 minutes and then cut into thin slices.

  4. Cook vermicelli in a large saucepan of boiling water. Drain and set aside.

  5. Meanwhile, in another large saucepan, bring broth to a boil. Add mushrooms and carrots and let simmer for 2 minutes.

  6. Divide the rice vermicelli into 2 large bowls. Top each serving with slices of pork and then cover with broth. 

  7. Garnish with sprouts, green onion, cilantro, hot pepper, and lime. Serve.

Nutrition tip

Vary the protein by replacing the pork with chicken, beef, or even tofu cubes.

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