Pork Pho with Carrot Vermicelli and Herbed Peanut Candy

Team Vietnam (Carlos, Mike, Emily, Josie, Mia, Betty, Sam) - Top Chef, Season 2

Serve this pork over shredded carrots and garnish with peanut candy.

Ingredients:

1 five pound pork butt
4 Tbsp vegetable oil
salt and pepper for seasoning
2 onions, minced
8 garlic cloves, minced
8 Tbsp tomato paste
3 quarts chicken stock
3/4 cup brown sugar
1 cup fish sauce
Spice Sachet:
8 star anise
3 cinnamon sticks
1 bunch cilantro stems
1 c. roughly chopped fresh ginger
6 Tbsp mace

Directions:

• Combine ingredients for spice sachet in a double layer of cheesecloth and tie tightly.
• In a large heavy bottomed pot, heat oil over medium high heat.
• Season pork with salt and pepper.
• Add pork to pot and sear on all sides, until very brown.
• Reduce heat to medium and add onions and garlic.
• Cook, stirring occasionally, until onions and garlic are tender and turning golden brown.
• Add tomato paste and spice sachet.
• Stir well to combine.
• Add chicken stock, reduce heat to low and simmer for 1 hour.
• Add brown sugar and fish sauce simmer for 15 minutes more.