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Makes 2 servings
Preparation and cooking time: 30 minutes


250 grams pho noodles
1 cup boiled pork belly, thinly-sliced
1-2 tablespoons cooking oil
1 head garlic, minced/sliced
1 red onion, minced/sliced
½ cup chopped shrimp
2 tablespoons spring onions, chopped
Patis to taste
Salt & pepper to taste
2 tablespoons annatto powder
5 cups water
1 ½ cups shrimp broth
1 shrimp bouillon
10 pieces medium peeled shrimp

3 pieces hard boiled eggs
½ cup tinapa flakes
½ cup chicharon, chopped
½ cup scallions, chopped
½ cup cilantro
½ cup togue


  1. Cook pho noodles in boiling water until al dente. Drain and set aside.
  2. Sear boiled pork belly until golden brown. Remove from pan while keeping the oil. In the same pan, saute garlic and onions until translucent.
  3. Mix in chopped shrimp and spring onions. Season with patis, salt and pepper. Mix in annatto powder.
  4. Add 5 cups of water and boiled pork belly. Let boil.
  5. Add 1 ½ cups shrimp broth, shrimp bouillon and whole shrimp. Simmer until shrimp is cooked.


  1. Arrange pho noodles in your bowl.
  2. Top with pork belly and shrimp cooked in broth, hard boiled egg, spring onions, togue, tinapa flakes and crushed chicharon.
  3. Add broth and cilantro when about to eat.

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