BrokeAss Gourmet

BrokeAss Gourmet

Pork Pho

  • Prep Time 0:30
  • Cook Time 1:15
  • Estimated Cost $11.75

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


  1. 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.
  2. 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.
  3. 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.

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What They're Saying

Kat, on Jul 12, 02:51 PM, wrote:

But, I’m confused, do you add the pork at the beginning when you make the broth or at the end?

_Hey Kat. Both times. Notice there is coarsely chopped pork and then thinly sliced pork. Use the chopped pork to make the broth and the sliced pork in the soup. --G_

Kat, on Jul 12, 11:50 PM, wrote:

oooh, thanks that makes sense!

Bobby B, on Jun 6, 05:21 PM, wrote:

So you want me to throughout 1/2 lb of coarsely chopped pork tenderloin???

geometry dash lite, on Mar 26, 11:36 PM, wrote:

This dish exemplifies the qualities of affordability, simplicity, and delectability, which align with my personal preferences. The Parmesan was the pivotal component, but, I am contemplating substituting it with a small amount of Gorgonzola. That would likely elevate it beyond the inexpensive range, necessitating the exploration of methods to prevent the Gorgonzola from disintegrating in various locations.