Umami Crispy Pork Pho

This is the best pho I have ever had and that is pho sho.

Now that we have that out of the way, eat this pho on days where nothing is going right. Where you have to bite your tongue to keep from cussing and deliberately breathe so that you don’t melt into a puddle on the floor. Ok well it wasn’t that bad but still, everybody has those days.

Umami Crispy Pork PHo


Pajama days, where if you have the luxury to stay in bed all day, you do so. Then when the gumption finally hits to DO something with your life, you get up, and make pho. No? Just me? Okay then…

The moral of the story is the same phrase as you see on the notebook in this picture- The Grass Is Always Greener



Umami Crispy Pork Pho

Whatever that means…

Can we be satisfied with what we have in this very moment? Instead of longing for an invisible future and pretending like we know whats best for ourselves? By now I’ve found that the grass isn’t always greener on the other side, it only appears to be so. But finding peace with this one moment, because it’s really all we have, that is where the green side lies. So I sat by the window, and shared a savoury bowl with J, of the most umami thing to have ever touched my lips, and in that moment none of the madness mattered. Why would it when all that we have is this very moment?


Umami Crispy Pork Pho
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb ground pork
  • 1 tsp coconut oil
  • ½ onion, sliced
  • 3 cloves garlic, minced
  • 1 jalapeno, finely chopped
  • 1 Tbs hoisin sauce
  • 1 Tbs chili paste OR sambal olek hot sauce
  • 2 tsp fish sauce
  • 8 C chicken stock
  • 2 kaffir lime leaves
  • ½ tsp sea salt
  • 1 Tbs coconut sugar or honey (optional)
  • handful fresh sprouts
  • handful cilantro, chopped
  • ½ packed of small rice vermicelli
  1. Heat a large skillet or frying pan, melt coconut oil and add onion, garlic and jalapeño, when they're slightly browned add the ground pork.
  2. Keep the heat high and cover the pork, when it starts to release some fat uncover and add hoisin, chili paste and fish sauce. Stirring, keep the heat high, add the sugar or honey and allow the pork to slightly caramelize.
  3. In a large pot, add chicken stock, kaffir lime and sea salt. Bring to a simmer. Add vermicelli and cook for about 3 minutes
  4. When the pork is fully cooked, add half a cup of broth to deglaze the pan and get all the brown bits where all the flavour is.
  5. Scrape the pork mixture into the broth,mix and serve with fresh sprouts and cilantro


Umami Crispy Pork Pho




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