Pork Pho with Bacon
Pork pho with bacon recipe featuring homemade Vietnamese stock made in the pressure cooker/Instant Pot, bacon, hard-boiled egg, and traditional garnishes
Pork Pho Broth
- 2 star anise
- 8-10 whole cloves
- 1 cinnamon stick
- 1 onion quartered
- 2" knob ginger peeled, cut into chunks, and bruised
- 3 lb pork bones preferably neck bones
- 3 slices bacon
- 1 Fuji apple cored and diced
- 2 tsp salt plus more to taste
- 2 pieces Chinese yellow rock sugar may substitute 2 Tbsp maple syrup
- 2 Tbsp fish sauce plus more to taste
- 8 slices bacon
- 4 eggs
- 1 lb Banh Pho rice noodles
- 1 tsp sesame oil optional
- hoisin sauce
- fish sauce
- chile sauce sriracha or sate
- 1 lime cut into wedges
- 1/2 white onion thinly sliced
- 1 serrano pepper thinly sliced - may substitute Thai chile or jalapeño
- 1/4 lb fresh bean sprouts
- fresh Thai basil
- fresh cilantro or culantro
- fresh mint
Pork Pho Broth
Turn pressure cooker on to sauté. Add star anise, cloves, and cinnamon to dry pot. Stir occasionally for 3-5 minutes or until aromatic.
Add quartered onion and bruised, peeled ginger. Cook 1 minute.
Add pork bones and bacon with a cup or two of water to slow cooking process. Add apple and 2 tsp salt. Cover with water to max fill line. Bring to a boil on sauté to save time, then lock lid and set to pressure cook for 30 minutes.
Let pressure release naturally for 20 minutes. Strain through fine mesh strainer. Stock may be refrigerated or frozen at this point for later use, or continue with recipe.
Place broth in large pot over medium heat. Add rock sugar or maple syrup and fish sauce. Taste when sugar has been melted and incorporated. Add more to taste - the goal is a highly flavorful broth.
Cook bacon using method of choice. Either fry in cast-iron pan over medium heat, starting bacon in cold pan, or bake at 400 degrees for 15-20 minutes. This may be done while broth cooks.
Hard boil 4 eggs. This may be done on stovetop while broth cooks using 11 minute method: Place eggs in pot, cover with water by one Inch. Bring to a boil, watching closely. As soon as eggs boil, place lid and turn heat off. After exactly 11 minutes, move eggs to ice bath. Peel and slice in half.Alternatively use 5-5-5 method in pressure cooker after broth has been made.
Cook rice noodles according to package directions. Rinse immediately and toss with 1 tsp sesame oil if not using right away.
In large soup bowl, assemble pho. Place 1/4 cooked noodles in bowl, Crumble in 2 slices bacon. Add one halved hard-boiled egg. Fill bowl with steaming hot broth. Serve with garnishes on side for diners to add.
Assemble garnishes. Offer bottles or bowls of hoisin, fish sauce, and one or more chile sauces. On a platter, offer lime wedges, sliced onion and peppers, bean sprouts, and fresh herbs.