I picked up a brutal cold in September where all I was craving for weeks was spicy Asian soup to warm my belly and clear my nasal passages. While I satisfied my urge at King Noodle House on a Saturday afternoon (thank you to YEG blogger Linda Hoang for introducing me the good stuff), I had zero motivation to leave the house the following Sunday night in search of another bowl of soup. 

Instead – I made a pork tenderloin packed pho that got a thumbs up from my hot-sauce loving roommate. My new favourite spice is Chinese five spice powder, a blend of star anise, cloves, cinnamon, Sichuan pepper and fennel seed, is my trick for creating a fragrant and flavourful soup. 

Quick Pork Tenderloin Pho

2 lbs pork tenderloin
1 medium onion, chopped
1 tsp crushed red pepper flakes
3 garlic cloves, minced
3 tbsp Chinese five spice, divided
1/2 tsp salt
1 – 3 inch piece of ginger, peeled, and crushed
8 cups of chicken broth
2 tbsp of canola oil, divided
500 g of dried rice noodles
1 package snow peas
2 cups bean sprouts, washed and tails pinched
2 limes, cut into wedges
fresh cilantro
Sriracha chili sauce, sliced fresh chillies (optional)

Rub 1 tbsp and half a tsp of salt of Chinese five spice on pork tenderloin. Allow to marinate for at least 30 minutes.

Heat a cast-iron skillet or frying pan over medium heat. Add 1 tbsp of canola oil and sear the tenderloin on all sides but still pink in the middle, approximately 8 -10 minutes. Remove from heat and allow it to rest at least 10 minutes and then thinly slice.

Heat a large soup pot over medium heat. Add the oil, red pepper flakes and Chinese five spice and cook until fragrant, 2-3 minutes, but do not burn.

Add the onions, garlic, and ginger; stir and cook for 2 – 3 minutes. Add stock and reduce heat to medium-low. Allow to simmer for 20 minute.

Meanwhile, prepare the noodles as per directions on package.

Arrange four bowls – add noodles, snow peas and broth. Top with sliced pork tenderloin and serve with cilantro, bean sprouts, lime and optional hot sauce and chillies.