Quick Pork Pho

Ingredients

• •1 whole medium onion, peeled, halved through root end
• •2 whole chiles de árbol or 1/2 teaspoon crushed red pepper flakes
• •2 cloves garlic cloves, crushed
• •1 stick cinnamon stick
• •2 pods star anise pods
• •1 teaspoon fennel seeds
• •1 piece 1" piece ginger, peeled, crushed
• •8 cups low-sodium chicken broth
• •2 tablespoons vegetable oil
• •2 steaks bone-in pork shoulder steaks (about 12 ounces each)
• •1 to taste Kosher salt
• •1 to taste freshly ground pepper
• •8 ounces thin rice stick noodles
• •1 cup Mung bean sprouts
• •½ cup fresh cilantro leaves with tender stems
• •¼ cup thinly sliced scallions
• •¼ cup chopped unsalted, roasted peanuts
• •4 wedges lime wedges

Cooking Instructions

1. 1.

   Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.

   5 min

2. 2.

   Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful. Meanwhile, heat oil in reserved skillet over medium-high heat. Season pork with salt and pepper and cook until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes before thinly slicing.

   25 min

3. 3.

   Cook noodles according to package directions. Divide among bowls; add pork. Strain broth and ladle into bowls. Top pho with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.

   10 min