Cabbage Pho
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This cabbage pho is my go to weeknight dinner when I want something delicious but don't have much time. It's a lighter take on traditional pho that uses shredded cabbage instead of broth heavy broths, making it super quick and budget friendly. The cabbage adds tons of fiber and vitamin C while keeping everything fresh and crisp. You'll have a steaming bowl of comfort food ready in just under an hour with ingredients you probably already have at home. It's the kind of meal that tastes like you spent hours in the kitchen but honestly comes together in a flash.
Ella x
Ingredients
- 400 mlbeef broth
- 800 gcabbage(cut into thin wedges)
- 200 gbeef strips(thinly sliced rare steak)
- 400 gnoodles(soaked in hot water)
- 2 clovesgarlic(minced)
- 2 cmginger(grated)
- 20 mlfish sauce(optional)
- 20 mllime juice(freshly squeezed)
- 1 cmchilies(sliced)
- 10 gcoriander(chopped)
- 1 gsalt(to taste)
- 0 gblack pepper(to taste)
- 20 mloil(for sautéing)
Detail level
Instructions
- 1
In a large pot, heat oil over medium heat. Add garlic and ginger and sauté for 1 minute.
Tip: Use a large pan for even heating.
- 2
Add beef strips to the pot and cook until browned, about 3 minutes.
Tip: Use a thermometer to achieve medium-rare.
- 3
Pour in beef broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
Tip: Use a slow cooker for hands-off cooking.
- 4
While the broth is cooking, prepare the noodles according to the package instructions.
Tip: Use a timer to ensure perfect doneness.
- 5
Add cabbage wedges to the pot and braise for 15 minutes, or until tender.
Tip: Use tongs to remove excess liquid.
- 6
Season the broth with fish sauce, lime juice, and chili slices.
Tip: Adjust the seasoning to your taste.
- 7
Assemble the pho by placing noodles into bowls and ladling hot broth over the top.
Tip: Garnish with coriander and lime wedges.
- 8
Serve immediately and enjoy!
Tip: Customize with your choice of toppings.
Recipe Variations
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