Jut made this super quick, easy and healthy version of Pho...
1 pork tenderloin
1/2 vidalla onion
2 star anise
1 cinnamon stick
1 tsp fennel seeds
1/2 tsp crushed red pepper
1 Tbs minced fresh ginger
2 garlic cloves, minced
2 Tbs olive oil
salt, pepper
6 cups chicken broth (i always use low sodium if store bought)
8 oz fresh noodles
optonial: bok choy, mushrooms to add to soup
optional: cilantro: green onions, mung bean sprouts and lime for garnish
Char the onion, place cut side down in a hot cast iron pan and cook for 3-7 mins, until blackened on cut side. Remove onion to soup pot. Add star anise and garlic to hot pan, stir for 30 seconds, add cinnamon stick, fennel seeds and crushed red pepper and stir for 30 seconds. Transfer hot spices to soup pot, add chicken broth and bring to a boil.
Heay 2 Tbs oil in cast iron pot, season pork with salt and pepper, sear pork on all sides 5 mins per side. Cut pork into quarters and continue to cook for 10 more minutes. Remove to plate and let sit until cool enough to handel *~10 mins). Slice pork thinly across the grain (~1/4' slices).
Add noodles to pot and let cook three mins. Add pork and any juices on plate where pork rested. Add mushrooms and sliced dark green leafy part of bok choy leaves if using. Ladle into bowls and top each bowl with a sprinkle of chopped fresh cilantro, chopped scallions and a wedge of lime if desired.
