Tonkinese pork soup (pho) Recipe

Name: Tonkinese pork soup (pho)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 200 g (7 oz.) pork tenderloin; 10 mL (2 tsp.) olive oil; 100 g (3.5 oz.) rice vermicelli; 1 container (900 mL) commercial pho broth; 250 mL (1 cup) sliced shiitake mushrooms; 175 mL (¾ cup) grated carrots; 175 mL (¾ cup) bean sprouts; 1 green onion, sliced; 30 mL (2 tbsp.) fresh cilantro; ½ hot pepper, chopped (optional); ½ lime, cut into wedges

Ingredients

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

	PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 2 servings

Instructions

Preheat the oven to 180°C (350°F).
Heat oil in a large ovenproof skillet over medium-high heat and brown pork tenderloin on all sides.
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.
Cook vermicelli in a large saucepan of boiling water.
Drain and set aside.
Meanwhile, in another large saucepan, bring broth to a boil.
Add mushrooms and carrots and let simmer for 2 minutes.
Divide the rice vermicelli into 2 large bowls.
Top each serving with slices of pork and then cover with broth.
Garnish with sprouts, green onion, cilantro, hot pepper, and lime.
Serve.