Ingredients:

  • 4 cups pork broth (homemade or store-bought)
  • 2 cups water
  • 1 onion, quartered
  • 3 cloves garlic, smashed
  • 1 thumb-sized piece of ginger, sliced
  • 2-3 star anise
  • 1-2 teaspoons salt (to taste)
  • 1 lb pork shoulder, thinly sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • ½ teaspoon black pepper
  • 8 oz rice vermicelli noodles
  • 1 cup shiitake or wood ear mushrooms, sliced
  • Fresh herbs: cilantro, mint, or Thai basil (to taste)
  • Lime wedges (for serving)
  • Sliced chili (optional, for heat)

Instructions:

  1. In a large pot, combine pork broth, water, onion, garlic, ginger, star anise, and salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 1 hour to develop flavors.
  2. In a bowl, mix sliced pork with fish sauce, soy sauce, sugar, and black pepper. Let it marinate for at least 30 minutes.
  3. After the broth has cooked, remove the spices and large pieces using a skimmer or fine mesh strainer. Add marinated pork to the broth and cook for 5-7 minutes until cooked through.
  4. Cook rice vermicelli noodles according to package instructions, usually about 3-4 minutes in boiling water. Drain and rinse under cold water to stop cooking.
  5. In bowls, place a serving of noodles. Ladle the hot broth and pork over the noodles. Top with sliced mushrooms and fresh herbs. Serve with lime wedges and chili slices on the side.