Leftover Pork Tenderloin Pho-Inspired Soup Recipe for Cozy Nights

Got leftover pork tenderloin staring at you from the fridge? Don’t let it guilt-trip you into another boring sandwich.

You can turn it into a pho-inspired soup that’s fast, flavorful, and way more exciting than reheated meat on bread.

This recipe skips the all-day simmering but still gives you a fragrant broth and juicy pork slices. Tender noodles and fresh toppings pull it all together without much fuss.

Equipment

You don’t need a fancy kitchen to pull this off. Most of the gear is probably already lurking in your cabinets, right next to that gadget you swore you’d use.

Basic tools you’ll need:

• Large soup pot or Dutch oven
• Sharp knife (yes, sharper than your butter knife)
• Cutting board
• Ladle
• Strainer or fine mesh sieve

A big pot keeps everything cozy while simmering. The knife and cutting board handle all the chopping—try not to cry over onions unless you want extra seasoning.

The ladle makes serving easier, unless you enjoy burning your hands with boiling broth (not recommended). The strainer helps you keep the broth clear, so it looks intentional and not like “mystery soup.”

Ingredients

You don’t need a fancy pantry raid for this soup. You just need to rescue that lonely pork tenderloin from your fridge and give it a second life.

Think of it as pork’s redemption arc. Here’s what you’ll need:

• 2 cups leftover pork tenderloin, thinly sliced
• 6 cups chicken or vegetable broth
• 8 oz rice noodles
• 1 medium onion, sliced
• 1 thumb-sized piece fresh ginger, sliced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 cinnamon stick
• 2 whole star anise
• 1 cup bean sprouts
• 2 green onions, chopped
• 1 lime, cut into wedges
• Fresh cilantro, handful
• Sliced chili or jalapeño, optional

Instructions

• Heat a pot with a splash of oil and toss in onion, garlic, and ginger. Pretend you’re a pro chef and nod seriously while stirring.
• Add broth and bring it to a simmer. Your kitchen will start smelling like you actually know what you’re doing.
• Drop in your leftover pork slices. Congratulate yourself for not letting them turn into sad fridge fossils.
• Add rice noodles and cook until they’re soft but not mushy. Nobody wants noodle paste.
• Stir in fish sauce, soy sauce, or whatever seasoning makes you feel fancy. Taste, adjust, and taste again—quality control is important.
• Ladle soup into bowls, then top with bean sprouts, cilantro, lime, and maybe peanuts if you’re feeling wild.
• Slurp loudly. It’s not rude—it’s authentic.

What You Need To Know

You’re about to turn last night’s pork tenderloin into a soup so good, your fridge might forgive you for ignoring that sad lettuce wilting in the back.

Pho-inspired soup is all about flexibility. Don’t panic if you’re missing a spice—no star anise? Whatever. Cinnamon stick hiding? Use a pinch of ground cinnamon instead.

Your taste buds won’t complain. Honestly, they’ll probably thank you.

Keep the broth light, but don’t skimp on flavor. Simmering ginger, onion, and spices will make your kitchen smell like you secretly took a cooking class.

Neighbors might suddenly “drop by.” Just saying.

Quick tip: Slice the pork thin so it warms up fast. Nobody wants chewy shoe leather in their soup.

And don’t forget the toppings—bean sprouts, jalapeños, cilantro, and lime. Suddenly, your bowl looks like you planned this whole meal out.