This bowl = my heaven. Royal pho broth with cabbage ribbons and vietnamese spiced pork meatballs, you have my heart.
Since giving up most grains I haven’t been dining out for as many meals as I used to, and definitely I have not been indulging in big bowls of steaming pho with long slurp worthy rice noodles and more aromatics than my head knew what to do with.
Considering that pho is one of my ultimate comfort foods (helllllo one too many glasses of wine! How does pho always know how to fix that?!), I’ve been coping okay, but when it started snowing this week AGAIN in Seattle, I knew I had to do something about my life without pho.
And then I remembered an amazing recipe I have for a super easy recipe for (some might call it a cheater’s) pho broth from the incredibly talented Lynne Rosetto Kasper, the former host of NPR’s Splendid Table. Someday I know I’ll make some authentic, long simmered pho broth, but when you need a big bowl of tasty soup in a hurry, this recipe is the place to turn.
The basic idea of making this broth is to char a bunch of aromatics on a sheet pan until they’re burnt on the edges and very fragrant, and then quickly simmer them with some bone broth or your broth of choice to infuse the broth with all their rich flavors. While the broth is simmering you’ll brown the vietnamese spiced pork meatballs (which could easily be made with chicken or turkey if that’s your preference), and finally, once the broth is strained, add some long ribbons of cabbage to the broth, and cook until soft, to mimic noodles.
Pile it all into a bowl with your favorite fresh herbs, a big squeeze of lime juice and you’ll be in your bowl-of-pho-happy-place in no time at all!
Did you make this recipe? I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen! xoPrint
Royal pho broth with cabbage ribbons and vietnamese spiced pork meatballs – Incredibly easy and comforting pho soup that also happens to be grain free // paleo! Brimming with fragrant aromatics, tender ribbons of cabbage instead of noodles, and delightfully delicious pork meatballs.
- 1 medium onion cut in half and thinly sliced
- 4 large cloves of garlic thinly sliced
- 1 2 inch piece of ginger peeled and thinly sliced
- 1 whole star anise, crushed with the side of a knife
- 6 whole cloves
- 1 whole cinnamon stick
- 96 oz broth
- 1 very small head of green cabbage, thinly sliced
- 1/2 tsp fish sauce
- 1 1/2 tsp coconut sugar
- 1 lb ground pork
- 3 green onions very thinly sliced
- 2 tbsp cilantro chopped
- 1 inch of ginger, grated
- 3/4 tsp garlic powder
- 1/2 tsp black pepper
- 1 1/2 tsp salt
- 1/2 tsp fish sauce
- 1 tbsp coconut sugar
- pinch of cinnamon
- 1 egg
- 1 tbsp coconut flour
- green onion
- Broil onion, garlic, ginger, star anise, cloves and cinnamon stick on a sheet pan on high for 5-7 minutes, until everything is starting to char on the edges.
- Add broiled aromatics to broth and bring to a boil. Reduce to a simmer and cooking for 30 minutes, stirring occasionally.
- While broth simmers make the meatballs.
- After 30 minutes strain off aromatics and return broth to the pot. Bring back to a boil and add the thinly sliced cabbage. Reduce to a simmer and cook until cabbage is tender, about 10 minutes.
- Preheat oven to 350
- Mix all meatball ingredients together in a large bowl and test a little spoonful in a hot skillet for salt. Using two spoons, a small cookie scoop or your hands make 1 inch meatballs (should make about 16 meatballs) and fry in a hot oven proof skillet, in batches if your skillet isn’t big enough to hold them all, until browned on all sides.
- Return all meatballs to the skillet and bake in pre-heated oven for 10 minutes, until cooked through.
- Ladle broth and cabbage into bowls, add several meatballs, a big squeeze of lime, fresh herbs and aromatics and serve!