This is a quick and simple interpretation of pho made with feral hog broth and loin. It’s not intended to be technical or authentic, but it is intended to be quick and tasty. I generally make large batches of feral hog broth or stock ahead of time and then freeze in quart containers that I can use for this recipe as needed.
Here, we make 2 very generous servings using 2 qt of broth and about 12 oz of loin. You can easily scale or adapt this recipe to fit your personal preferences for heat levels and quantity of garnish.
2 qt Feral Hog Broth/Stock
2-3 inches Ginger, cut into several large pieces w/ peel
2 Tbsp Fish Sauce
6 oz Rice Noodles
12 oz Feral Hog Loin
Cracked Black Pepper
1 C Bean Sprouts
½ C Green Onion, chopped
½ C Cilantro, chopped
1-2 Jalapeno, minced or diced
6 Mushrooms, sliced
1-2 Medium or Hard Boiled Eggs
2 Lime wedges
- Simmer stock with ginger about 15 minutes, salt to taste.
- While the stock is simmering, salt and pepper the pork loin, sear in a pan and then roast until done. Set aside to rest before slicing against the grain.
- While loin is resting, remove the ginger, and bring the broth to a medium boil. Add the rice noodles, cooking per instructions (about 3-5 minutes).
- Put noodles and broth in a large bowl, add fish sauce, pork, and garnishes.