New England Pho

Seasonal maple syrup sweetens this New England version of pho.

6 servings

There’s nothing quite as comforting or tasty as slurping a big bowl of Vietnamese pho on a cold day—unless it’s this version studded with American flavors. Instead of beef and Asian noodles, we used a premarinated pork tenderloin, country ham, sweet potatoes and spinach for a decidedly New England taste. We added edamame (fresh soybeans) for a nutritious nod to our Asian neighbors.

Ingredients

4country ham (or bacon)
1 1/2 pounds hickory smoke or honey mustard marinated pork tenderloin
1/4 cup maple syrup
2 tablespoons country mustard
2 onions, slivered
1 cup edamame
2 small sweet potatoes, peeled and cubed
4 cups reduced-sodium chicken broth
3 cups fresh spinach leaves
1/2 pound whole-wheat spaghetti, cooked
3/4 cup finely shredded Cheddar cheese
6 tablespoons chopped green onions

Prep Time - 15
Cook Time - 50

Instructions

Cook country ham in a large Dutch oven over medium-high heat for 5 minutes. Remove. Add pork, maple syrup, and mustard (or marinade) and cook 20 minutes.
Remove pork and shred or chop into bit-sized pieces. Add sliced onion to Dutch oven; sauté 5 minutes. Add pork, edamame, sweet potato and broth; bring to a boil. Reduce heat; simmer 15 minutes. Stir in country ham and spinach, and cook for 1 minute.
Place pasta into 6 large bowls, and top with pork mixture, cheese, and green onions.

Nutritional Info (per serving)