- Prep Time 0:30
- Cook Time 1:15
- Estimated Cost $11.75
- 15 Comments
Pho is one of those foods that periodically inspires intense cravings for most people I know. Amazingly flavorful broth with soft-yet-chewy rice noodles, meat and an array of add-ins that contribute an assortment of flavors and textures—you just can’t beat it. And yet, I know few people who actually make it at home, which is strange because it’s so easy and cheap. This recipe will easily feed 2-3 people for less than $12 total. Make sure to buy your ingredients at an Asian specialty grocery store for the best prices and selection.
- 1 lb pork tenderloin, half chopped coarsely, half sliced thinly $2
- 5 cloves garlic, finely minced Pantry
- 1 small piece ginger, finely minced $0.50
- 2 stalks lemongrass, chopped $1
- 1 tbsp brown sugar Pantry
- 1 tbsp salt Pantry
- freshly ground pepper Pantry
- 1 bunch cilantro, stems removed and reserved $1
- 1 red onion, half chopped coarsely, half sliced thinly $0.50
- 1 lb rice vermicelli noodles $1
- 1 lemon, cut into wedges $0.50
- 1 green jalapeño, sliced into rings $0.25
- 2 cups mung bean sprouts $1
- hoisin sauce $2 for 8 oz.
- Asian chili sauce or Sriracha $2 for 12 oz.
Recipe Serves 3-4
- Fill a pot with 3 quarts water. Add coarsely chopped pork, garlic, ginger, lemon grass, brown sugar, salt, pepper, cilantro stems and coarsely-chopped onion. Cover, bring to a boil and then reduce to a simmer. Allow to simmer for 45 minutes and up to two hours. Strain broth, discard solids, and return broth to pot.
- Bring broth to a boil and add thinly sliced pork and rice vermicelli. Cook until noodles are done and pork is cooked, about 10 minutes.
- To serve, use a ladle to portion broth into bowls. Use tongs to add noodles and pork to bowls. Serve with cilantro leaves, sliced red onion, lemon wedges, jalapeño, bean sprouts, hoisin sauce and chili sauce or sriracha to add in.