Vietnamese pho may either be a familiar delight or leave you pondering, ‘What is this pho everyone’s talking about?’ It’s a favorite choice in Vietnamese restaurants, a creation featuring a delicate beef broth infused with ginger, onions, and an array of aromatic spices. It’s nothing short of a masterpiece in the realm of soups. Vietnamese cuisine is celebrated for its vivacious flavors and the abundance of fresh herbs, and pho is no exception.

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In this recipe, I’ll introduce you to a healthy twist – ultra-thin slices of green cabbage, a low-carb alternative to traditional noodles. And for those who want a vegetarian option, simply substitute beef with chickpeas or tofu and a homemade vegetable broth.

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So, roll up your sleeves and embark on the journey to create this heartwarming, soul-satisfying soup, making it uniquely yours!

Nourishing Pho (Serves 4)

• 7 cups grass fed bone broth
• 5 (1/4-inch thick) sliced ginger, slightly pounded
• 3 whole star anise
• 1 tablespoon black peppercorns
• 1 cinnamon stick, smashed
• 3 cloves garlic, peeled and smashed
• 1/2 pound piece grass fed boneless beef sirloin, trimmed of any fat
• 2 ½ cups super thin sliced green cabbage (acts as noodles in broth)
• 1/4 cup Red Boat Asian fish sauce
• 1 tablespoon honey
• 1/8 teaspoon freshly ground black pepper
• Salt as needed
• 1 cup fresh bean sprouts, rinsed and drained
• Squeeze of lime

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Garnishes:

• ¼ cup minced scallions
• ½ cup fresh cilantro sprigs, washed and finely chopped
• 1 small thin fresh red or green Asian chili, sliced very thin
• 1/2 cup fresh basil leaves
• ½ cup fresh mint leaves
• Lime wedges for garnish

Instructions

In a 2 quart saucepan bring broth, ginger, star anise, black peppercorns, cinnamon, and garlic to a boil. Reduce heat, cover and simmer for 15 minutes.

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With a very sharp knife cut sirloin across the grain into very thin slices.

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Strain broth into a saucepan and bring to a boil. Stir in fish sauce, honey, salt and pepper. (Add more honey for sweeter taste, or more fish sauce for saltier taste. Keep soup broth hot on the stove).

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Add cabbage and cook for 6-8 minutes until tender on medium high heat.

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Add sirloin, sprouts and squeeze of lime; cook for 45 seconds, or until sirloin changes color.

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To serve, ladle soup into 4 bowls. Sprinkle scallions, cilantro, mint, chilies and basil over soup  and serve with lime wedges.

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Courtney Contos is a chef, National Board Certified Health & Wellness Coach, Functional Medicine Certified Health Coach, Journey Of Intrinsic Health Coach with Zach Bush, and speaker. Courtney also teaches online cooking classes (including a Holiday Favorites class on December 2nd!).