No Pho Mein Soup
8-10 Servings Oven 300°
- 1 (4 Pound) Bone-In Pork Shoulder Roast
- 2 (32 Ounce) Carton Chicken Broth
- 2 Cups Water, Or As Needed To Cover
- 2 Chicken Bouillon Cubes
- 4 Teaspoons Seasoned Salt
- 2 Tablespoons Cajun Seasoning
- 1 Tablespoon Onion Powder
- 1/4 Cup Butter
- 3 Large Heads Bok Choy – Large Outer Leaves And Base Trimmed Off, Heads Roughly Chopped
- 2 Bunches Fresh Cilantro Leaves, Chopped – Divided
- 1 Cup Water
- 2 (8 Ounce) Packages Dried Flat Rice Noodles
- Crushed Red Pepper Flakes To Taste
- Lime Wedges
- Place the pork roast into a large dutch oven, pour in the chicken broth, and add 2 cups water or enough to completely cover the roast.
- Mix in bouillon cubes, seasoned salt, Cajun seasoning, onion powder, and butter.
- Set pot in oven on Low and cook until the meat has fallen off the bone, 8 to 10 hours.
- Remove the meat from the broth and shred the pork with two forks; set the meat aside.
- Strain the broth through a fine-mesh strainer, discarding the bones; pour broth back into the dutch oven and bring to a boil. Reduce heat to low and stir the shredded pork back into the broth.
- If desired, skim excess fat from broth with a large spoon.
- Stir in the bok choy, about 3/4 of the chopped cilantro leaves, and 1 cup water. Set aside remaining cilantro leaves for garnish. Simmer the soup while you prepare the rice noodles.
- Place rice noodles into a large bowl and cover with very hot tap water. Stir to separate the noodles and allow to soak until translucent, 25 to 30 minutes. Drain the noodles.
- To serve, place about 1/2 cup of rice noodles into a bowl and ladle the soup over the noodles. Sprinkle with reserved cilantro, crushed red pepper flakes, to taste; serve with lime wedges.
‘ No Pho Mein’ with pork and bok choy. It’s a favorite (for gluten-free family).
Serve with fresh basil, bean sprouts, and soy and hot sauce for condiments if desired.