New England Pho

Kitchen Tested
  • Yield 6 servings
  • Prep 15 mins
  • Cook 50 mins

Seasonal maple syrup sweetens this New England version of pho.


Pho, the traditional Vietnamese noodle dish, gets an American makeover. Instead of beef and Asian noodles, use a premarinated pork tenderloin and whole-wheat spaghetti, for a one-dish meal that’s low in calories and high in fiber.


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


  1. Cook country ham in a large Dutch oven over medium-high heat for 5 minutes. Remove. Add pork, maple syrup and mustard and cook 20 minutes.
  2. Remove pork and shred or chop into bite-sized pieces.
  3. Add  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 1 minute.
  4. Place pasta into 6 large bowls. Top with pork mixture, cheese and green onions.

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