Name: Sunny Day Pork Pho (California Style)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb pork shoulder, thinly sliced; 6 cups low-sodium chicken broth; 2-inch piece fresh ginger, sliced; 1 large yellow onion, halved; 2 star anise pods; 1 cinnamon stick; 1 tbsp fish sauce; 1 tsp sugar; 6 oz dried rice noodles (bánh phở); 1 cup bean sprouts; 1 small jalapeño, thinly sliced; 1/2 cup fresh cilantro leaves; 1/2 cup fresh basil leaves; 1 lime, cut into wedges; Salt, to taste

Sunny Day Pork Pho (California Style)

finack

This California-inspired pork pho is perfect for a sunny evening, balancing the deep, aromatic flavors of classic Vietnamese pho with fresh, vibrant toppings. Charring the onions and ginger brings a smoky complexity to the broth, while tender pork slices poach gently to keep the soup light yet satisfying. A bright finish of herbs, lime, and crunchy sprouts keeps every bite refreshing. Enjoy this bowlful of comfort that celebrates both tradition and California’s love for fresh, lively flavors.

Ingredients

Instructions

Char onion halves and ginger slices over an open flame or in a dry skillet until deeply browned, about 5 minutes.
In a large pot, combine chicken broth, charred onion, ginger, star anise, and cinnamon. Bring to a boil, then reduce to a gentle simmer for 20 minutes.
While broth simmers, cook rice noodles according to package instructions. Drain and set aside.
Add pork shoulder slices to the simmering broth and poach gently until just cooked through, about 3-4 minutes. Skim any foam. Stir in fish sauce, sugar, and salt to taste. Remove aromatics (onion, ginger, star anise, cinnamon).
Divide noodles among bowls. Ladle hot broth and pork over noodles.
Top each bowl with bean sprouts, jalapeño, cilantro, and basil. Serve with lime wedges on the side for squeezing.