Quick and Easy Pork Pho #SundayFunday

This is a wonderful second meal made with leftover pork tenderloin.  Tender slices of pork and rice noodles in an aromatic, delicious broth garnished with bean sprouts and peanuts.

The Sunday Funday Bloggers are sharing recipes that feature Sprouts today......

Sneha of Sneha's Recipe is hosting our group this month and chose Sprouts as the theme.  This is a wide open topic.  Think of the different sprouts available to us,  There are Alfalfa Sprouts, Broccoli Sprouts, Buckwheat Greens, Clover Sprouts, Cress Sprouts, Fenugreek Sprouts, Mung Bean Sprouts, and Onion Sprouts just to name a few. 

I chose to use Mung Bean Sprouts.  Let's see what the others chose......

• Chinese Cuban Fried Rice from Karen’s Kitchen Stories
• Korean Banchan (Bean Sprout, Pickled Radish and Cucumber) from Palatable Pastime
• Masala papad with sprouted moth bean chaat from Mildly Indian
• Mahahrastrian Misal Pav from Sneha’s Recipe
• Quick and Easy Pork Pho from A Day in the Life on the Farm
• Spicy Tofu Bowl from Mayuri’s Jikoni
• Sprouted Wheat Bread (Wet Sprouted - No Dehydrating or Grain Mill from Amy’s Cooking Adventures
• Tomato and Sunflower Sprout Salad from Pandemonium Noshery
• The Goan Usali Recipe from The Mad Scientist’s Kitchen

When planning my Weekly Meals I often plan on recipes using leftovers.  In this case I was grilling pork tenderloin for dinner one night.  I made two tenderloin roasts instead of one so that I was sure to have leftovers to make this delicious soup for dinner a couple of days later.

What makes this Pho so wonderful is the broth flavored with cinnamon and star anise.  It tastes as if it took hours to make when in reality it is a quick and easy meal ready in less than an hour.

Soup, Pork, Asian, Leftovers, Quick, Easy

Soup

Asian

Yield: 4 servings

Author: Wendy Klik

Pork Pho

This is a wonderful second meal made with leftover pork tenderloin. Tender slices of pork and rice noodles in an aromatic, delicious broth garnished with bean sprouts and peanuts.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1/2 Vidalia onion, diced
• pinch of crushed red pepper flakes
• 2 cloves garlic, minced
• 1 cinnamon stick
• 1 star anise pod
• 1 t. ginger paste
• 4 c. vegetable broth
• salt and pepper, to taste
• 12 oz. leftover pork tenderloin roast, thinly sliced
• 8 oz. rice noodles
• Mung Bean Sprouts, crushed peanuts, lime wedges for finishing

Instructions

1. In large soup pot, cook the onion, crushed red pepper, garlic, cinnamon and star anise until fragrant, stirring constantly.
2. Add the ginger paste and stir to coat.
3. Add the broth and bring to a boil. Reduce heat and simmer for 20-30 minutes, until flavorful. Taste and season with salt and pepper, as needed.
4. Meanwhile, cook the noodles per package directions.
5. Divide the noodles into 4 bowls, add 3 oz. of slice pork to each bowl.
6. Strain the broth, discard solids and divide the broth into the bowls.
7. Add bean sprouts to each bowl, sprinkle with peanuts and garnish with a wedge of lime.

Nutrition Facts

Calories

339.63

Fat (grams)

3.41

Sat. Fat (grams)

1.09

Carbs (grams)

54.69

Fiber (grams)

1.83

Net carbs

52.85

Sugar (grams)

4.13

Protein (grams)

20.03

Sodium (milligrams)

1140.41

Cholesterol (grams)

55.28

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Chicken Pho

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