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Pho With Wontons, Soft-boiled Egg and Pig Ear Noodles
PORK FOODSERVICE22Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 eggs (minute)
- garlic (As needed toasted)
- cilantro (As needed)
- 1 lb. ground pork
- 8 napa cabbage leaves (sliced thin)
- 1/2 bunch garlic chives
- 2 tsp. sesame oil
- 1 Tbsp. soy sauce
- won ton wrappers (As needed)
- cornstarch (As needed)
- water (As needed)
- pork stock (As needed enriched)
- kaffir lime leaves (As needed)
- cilantro (As needed)
- ginger (As needed)
- garlic (As needed)
- mint (As needed)
- lime (As needed)
- pigs ears (As needed)
- lemon (To taste)
- thyme (To taste)
- olive oil (To taste)
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Directions
- For the Wontons: Mix filling ingredients together and add 1 Tbs. of filling to wonton wrappers, seal with a corn starch wash and fold into wonton shape .
- For the Pork Broth: Mix pork stock with aromatics, simmer until desired consistency.
- For the Noodles: Prepare ear in an equilibrium brine, season with lemon, thyme and olive oil. Circulate overnight, julienne into 4.In boiling stock add noodles and wonton until cooked through.
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