Pork Pho Nilaga Recipe
The aroma from the dish is very refreshing. The dish uses garden fresh herbs and vegetables mixed with pork cutlets, combined in a clear pork-shrimp broth.
If you want to have that Ho Chi Minh experience, use hofan (flat rice) noodles in place of molo wrappers and sprinkle chopped green onions and Vietnamese basil before serving.
- 1 pc large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp hibe (dried shrimps), toasted and chopped finely
- ½ kg pork (kasim or pigue), cut into small cubes
- 6 cups water
- 2 pcs Knorr Pork Cubes
- 1 pc Knorr Shrimp Cube
- 1 pc large carrot, cut into thin strips
- ½ bundle kangkong, sliced into 2-inch lengths
- 2 cups togue, rinsed and drained well
- 1 pack molo wrapper, cut into thick strips
- 1 tbsp wansuy leaves
- to taste patis
- to taste ground pepper
- 2 pcs siling labuyo, coarsely chopped
- Begin by grabbing a stock pot and making it nice and hot over medium high heat. Pour some oil and sauté onions, garlic and hibe. Now, stir in the pork kasim and keep sautéing until the pork is slightly cooked.
- Next, pour the water in and for that perfect broth, drop the Knorr Pork and Knorr Shrimp Cubes. Now, you have to bring this to a boil and lower the heat to simmer until the meat is fork tender.
- After that, gently add the carrots in together with the kangkong stems and season with patis and ground pepper.
- Finally, you just need to stir in molo wrappers, kangkong leaves, togue and wansuy. By bringing this to a boil once, then turning it off right after, this dish is done. Sprinkle that chilli on top and make sure to serve this hot.
- No need to go to a restaurant to taste Vietnamese food when you try Pork Pho Nilaga. Welcome this Vietnamese recipe into your home with open arms!