Pork Soup (Pho Heo)

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PREP TIME: 1 hour
SERVES: 6 to 8
TOTAL COOKING TIME: 8 hours
INGREDIENTS
  • 5 lbs Pork Bones
  • 2 Tbsp Candy Rocks
  • 1 Tbsp Kosher Salt
  • 1 Tbsp Pork Bouillon Powder
  • 2 Tbsp Fresh Ginger
  • 1 Bunch Scallion heads
  • 1 Jar Instant Pork Soup Paste
  • 4 Vidalia Sweet Onion, Divided
  • 1 Tbsp Pork Soup Seasoning
  • 1 Tsp Black Pepper
  • Dry Fried Red Onion
  • Fresh Basil
  • Bean Sprouts
  • Pork Soup Balls
  • Egg Noodles, Banh Pho Noodles or Vermicelli Beans Threads Noodles
DIRECTIONS
  • Clean and wash pork bones. Remove excess fat
  • Using a large soup pot, fill pot with 4 quarts or 16 cups of cold water and slowly bring to boil.
  • Add Candy Rocks, Kosher Salt, pork bones to pot.
  • Clean, remove Ginger skin. Cut Ginger into thin slices. Add to Pot of Soup
  • Clean Scallion. Cut scallion head into 1 inch in length pieces. Add to Pot of Soup
  • Peel Sweet Onion. Cut onion into thin slices.
  • When Pot of Soup boils, lower heat to Low. Add Instant Pork Soup Paste, Pork Soup Seasoning, Pork Bouillon Powder, Sweet Onion
  • Cook over low heat for 6 hours.
  • Serve Pork Soup with Egg Noodles, Banh Pho Noodles or Vermicelli Beans Threads Noodles, Pork Soup Balls, Dry Fried Red Onion, Bean Sprouts, Fresh Basil and sliced sweet onion
NOTE: For a healthier pork soup
  • Remove pork bones from soup when finished cooking. When pork is cooled off, remove all bones and discard
  • When pork soup is cooled off, store broth in refrigerator overnight to get the pork fat to congeal. After 24 hours, remove excess fat from broth.
  • Reheat soup over medium heat until boil. Serve pork soup as described in Step 10
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