Homegrown Ontario Pork Pho Food

QUICK PORK PHO

Steps:

• 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.
• 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.
• 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.

HOMEGROWN ONTARIO PORK PHO

Steps:

• In large saucepan over medium high heat, brown pork for 5-7 minutes. Drain if necessary.
• Add chili sauce, white of green onion, garlic, ginger, soy sauce and vinegar. Cook for 2 minutes.
• Add chicken stock, star anise and bring to boil.
• Add carrot, mushrooms and reduce heat to simmer. Simmer 10 minutes.
• Stir in noodles and simmer until noodles are tender.
• Garnish with green onions, sprouts and herbs.