Soy Vay^® Pork Pho Noodle Bowl

• 2 pork shoulder steaks, trimmed (about 12 oz. each)
• 1 cup Soy Vay^® Veri Veri Teriyaki^® Marinade or Hoisin sauce
• 1 medium onion, peeled, halved through root end
• ½ teaspoons crushed red pepper flakes
• 1 teaspoons fennel seeds
• 2 garlic cloves, crushed
• 1 cinnamon stick
• 2 star anise pods
• 1 (1-inch) piece ginger, peeled and minced
• 8 cups low-sodium beef broth
• 2 teaspoons fish sauce
• 2 teaspoons Kitchen Bouquet^® Browning & Seasoning Sauce
• 2 teaspoons vegetable oil
• kosher salt
• fresh ground pepper
• 8 ounces thin rice stick noodles

Fresh toppings:

• ½ cup bean sprouts
• small bunch cilantro, basil or mint, cleaned and trimmed
• ½ cup matchstick carrots
• 2-3 green onions, sliced on the bias
• 1-2 jalapeños, thinly sliced
• 2 soft boiled eggs, peeled and sliced in half
• lime wedges (optional)

1. Coat the pork steaks in the teriyaki marinade and keep in the refrigerator for at least one hour.
2. Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down until lightly charred, about 5 minutes; transfer to a plate.
3. Add crushed red pepper flakes, fennel seeds, garlic, cinnamon stick, and star anise to skillet and cook, stirring until fragrant, about 1 minute (careful not to burn).
4. Quickly transfer to a large saucepan (reserve skillet); add onion, ginger and the broth and bring to a boil. Reduce heat and simmer until broth is flavorful. Meanwhile, heat oil in reserved skillet over medium-high heat. Cook the pork until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes before thinly slicing. Add 1/4 cup of the broth to the skillet; scrape up the flavorful bits off the bottom of the skillet and add back to the broth.
5. Cook noodles according to package directions. Divide noodles and slices of pork among bowls. Strain broth and ladle into bowls. Top pho with suggested fresh vegetable toppings and egg.