Best 6 Pork Noodle Soup With Cinnamon And Anise Recipes

Indulge in the symphony of flavors that is Pork Noodle Soup with Cinnamon and Anise, a Vietnamese culinary masterpiece. This traditional dish, known as "Bun Bo Hue," is a delectable union of textures and tastes, with a rich and flavorful broth that sings with the aromatic notes of cinnamon and anise. The tender pork and chewy noodles harmoniously dance in your mouth, while the vibrant array of vegetables adds a symphony of colors and textures. This authentic Vietnamese soup is not only a feast for the senses but also a nourishing comfort food that will warm your soul on a chilly day. Whether you are a seasoned foodie or new to the world of Vietnamese cuisine, this Pork Noodle Soup with Cinnamon and Anise will captivate your taste buds and transport you to the vibrant streets of Vietnam.

The article offers a collection of recipes that take you on a culinary journey through the diverse regions of Vietnam. From the aromatic and spicy "Bun Cha Hanoi," a grilled pork noodle soup from the capital city, to the refreshing and tangy "Bun Thit Nuong," a vermicelli bowl with grilled pork from the central region, this article has something for every palate.

For those who prefer a lighter and healthier option, the "Bun Mang Vit" from the Mekong Delta is a delightful choice, featuring duck meat and a clear broth infused with lemongrass and ginger. And for those seeking a taste of the imperial city of Hue, "Bún Bò Huế" is a must-try, with its rich and flavorful beef broth, chewy noodles, and an array of toppings.

Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can replicate these Vietnamese culinary delights in their own kitchens. Detailed ingredient lists and insightful cooking tips accompany each recipe, guiding you through the process of creating authentic Vietnamese dishes that will impress your family and friends.

Here are our top 6 tried and tested recipes!

ASIAN PORK AND NOODLE SOUP

Asian Pork and Noodle Soup image

Dinner ready in 30 minutes! Enjoy this Asian-style soup made with pork, egg noodles and vegetables - a delightful meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 10

Ingredients

1 pound pork boneless sirloin or loin, cut into 1/2-inch pieces
2 cloves garlic, finely chopped
2 teaspoons finely chopped gingerroot
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups water
2 tablespoons soy sauce
2 cups uncooked fine egg noodles (4 ounces)
1 medium carrot, sliced (1/2 cup)
1 small red bell pepper, chopped (1/2 cup)
2 cups fresh spinach leaves

Steps:

Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add pork, garlic and gingerroot; stir-fry 3 to 5 minutes or until pork is brown.
Stir in broth, water and soy sauce. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in noodles, carrot and bell pepper. Simmer uncovered about 10 minutes or until noodles are tender.
Stir in spinach; cook until heated through.

Nutrition Facts : Calories 235, Carbohydrate 15 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1160 mg

PORK AND UDON NOODLE SOUP

Pork and Udon Noodle Soup image

Provided by Aaron McCargo Jr.

Time 5h35m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 tablespoons canola oil, divided
2 medium carrots, chopped
1 small white onion, chopped
2 tablespoons chopped ginger
4 cloves garlic, chopped
1 habanero, seeded and chopped (or a milder chile if preferred)
2 cups shiitake mushrooms, chopped
1 head Chinese cabbage, chopped
2 tablespoons tamari soy sauce, plus more for drizzling
8 cups chicken stock
2 cups shredded Simple Roasted Pork Shoulder, recipe follows
1 (7-ounce package) udon noodles, prepared according to package directions
1 cup fresh cilantro leaves, for garnish
1 cup bean sprouts, for garnish
Lime wedges, for garnish
3 tablespoons olive oil
3 tablespoons chopped garlic
Salt and freshly ground black pepper
1 (4 pound) pork shoulder

Steps:

Heat a large stockpot or Dutch oven over medium-high heat. Add 2 tablespoons oil. Add the carrots and onions and saute until they begin to caramelize. Next, add the ginger, garlic and habanero. Saute until the vegetables become aromatic, about 1 minute. Add the remaining 2 tablespoons oil and the mushrooms and cabbage. Stir in the tamari sauce, chicken stock and pork. Reduce the heat to low, cover and let simmer about 20 minutes.
To serve, divide the prepared noodles between 4 entree-size bowls. Ladle the soup into the bowls and garnish each with cilantro leaves, bean sprouts and lime wedges. Drizzle with additional tamari sauce, if desired.
Preheat the oven to 425 degrees F.
In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

SOBA NOODLE SOUP WITH ROAST PORK AND BOK CHOY

Soba Noodle Soup with Roast Pork and Bok Choy image

Categories Soup/Stew Ginger Pasta Pork Roast Spice Winter Anise Bok Choy Simmer Gourmet

Yield Serves 4 as a main course

Number Of Ingredients 11

Ingredients

1 tablespoon hoisin sauce
1 tablespoon sugar
1 1/2 teaspoons Chinese five-spice powder
1 tablespoon plus 1 teaspoon soy sauce
a 3/4-pound piece well trimmed boneless pork loin
8 cups chicken broth
six 1/8-inch slices peeled fresh gingerroot
3 star anise
2 large garlic cloves
1/2 pound dried soba noodles
1/2 pound bok choy (about 1/2 small head)

Steps:

Preheat oven to 350° F.
In a small bowl stir together hoisin, sugar, five-spice powder, and 1 teaspoon soy sauce. In a small glass baking dish brush pork with hoisin mixture and roast in middle of oven 40 minutes, or until a thermometer inserted in center registers 160° F. Let pork stand on a cutting board 15 minutes. Cut pork crosswise into thin slices and halve slices diagonally.
In a large saucepan skim any fat from surface of broth and bring broth to a boil with gingerroot, star anise, garlic, and remaining tablespoon soy sauce. Remove pan from heat and steep broth, covered, 30 minutes. Pour broth through a sieve into another large saucepan.
While broth is steeping, in a 5-quart kettle bring 3 1/2 quarts salted water to a boil and add noodles. When water returns to boil add 1 cup cold water and bring to boil again. Repeat procedure and simmer noodles 5 minutes, or until just tender. In a colander drain noodles and rinse under cold water. Drain noodles well and divide among 4 large soup bowls.
Bring broth to a boil. Cut bok choy crosswise into 1/8-inch slices and add to broth. Simmer mixture 2 minutes, or until bok choy is risp-tender. Divide pork, bok choy, and broth among bowls.

PORK NOODLE SOUP

Pork Noodle Soup image

My daughter created this soup when she needed to use up some leftover pork. You can use more water for a thinner soup or less water for a noodle dish. It's good with mushroom flavored ramen noodles, too. -Eleanor Niska, Twin Falls, Idaho

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

Ingredients

1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon olive oil
1/2 teaspoon minced garlic
7 cups water
1-1/2 cups cut fresh asparagus (1-inch pieces)
1/2 cup chopped cabbage
1-1/2 teaspoons minced fresh parsley
3/4 teaspoon dried tarragon
Dash cayenne pepper, optional
2 packages (3 ounces each) pork ramen noodles
2 cups cubed cooked pork

Steps:

In a Dutch oven, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, asparagus, cabbage, parsley, tarragon and cayenne if desired. Bring to a boil., Coarsely crush the noodles. Add the noodles with the contents of the seasoning packets to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the noodles and vegetables are tender. Add pork; heat through.

Nutrition Facts : Calories 116 calories, Fat 5g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 205mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

DONNA'S CHINESE SIMMERED STAR ANISE PORK

Donna's Chinese Simmered Star Anise Pork image

Australian chef Donna Hay brings us this quick and easy entree.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 10

Ingredients

1 tablespoon sesame oil
1 tablespoon ginger, julienned
1 cup Chinese cooking wine, or dry sherry
1/4 cup soy sauce
1/4 cup hoisin sauce
2 tablespoons sugar
2 star anise
2 pork tenderloins, trimmed and halved crosswise
Steamed rice, for serving (optional)
Steamed baby bok choy, for serving (optional)

Steps:

Heat oil in a medium skillet over low heat. Add ginger, and cook for 1 minute. Add wine, soy sauce, hoisin sauce, sugar, and star anise; bring to a simmer. Add pork, and cover. Cook until tender, 5 to 7 minutes per side.
Remove pork, and keep warm. Allow sauce to simmer until reduced and thickened. Cut pork into 1-inch slices. Spoon sauce over pork, and serve with steamed rice and bok choy.

PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC

Pork Noodle Soup With Ginger and Toasted Garlic image

This soup, based mostly on pantry staples, can be made with a variety of proteins, noodles and greens depending on what you have on hand. Snow pea leaves are exceptional here, which can be found in many Asian grocers year-round, but spinach, Swiss chard or other dark leafy green would work well. Don't skip the raw onion, the soup's finished complexity depends on it.

Provided by Alison Roman

Categories dinner, weekday, noodles, soups and stews, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons neutral oil, grapeseed, vegetable or canola
8 garlic cloves, thinly sliced
1 pound ground pork
1 1/2 teaspoons red-pepper flakes, plus more to taste
Kosher salt and black pepper
4 cups chicken broth
3 tablespoons soy sauce or tamari, plus more to taste
1 large bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped
1 tablespoon finely grated fresh ginger (from about a 1 1/2-inch piece)
6 ounces rice noodles (thick- or thin-cut), cooked and drained
1/2 medium red, yellow or white onion or 3 scallions, thinly sliced
1 cup cilantro, leaves and tender stems, coarsely chopped

Steps:

Heat vegetable oil in a large, heavy-bottomed pot over medium.
Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.

Tips:

Choose the right pork: For the best flavor, use bone-in pork shoulder or pork butt. These cuts have a high fat content that will render during cooking, resulting in a rich and flavorful broth.
Brown the pork before simmering: Browning the pork adds depth of flavor to the soup. Be sure to brown the pork in batches so that it doesn't steam.
Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables such as bok choy, cabbage, or mushrooms.
Don't overcrowd the pot: If you're using a small pot, cook the noodles in batches. Overcrowding the pot will make the noodles gummy.
Season to taste: The amount of cinnamon, anise, and soy sauce you add to the soup will depend on your personal preference. Start with a small amount and add more to taste.

Conclusion:

Pork noodle soup with cinnamon and anise is a delicious and easy-to-make soup that is perfect for a cold winter day. The broth is rich and flavorful, the noodles are tender, and the vegetables are crisp. This soup is sure to become a family favorite.