Cabbage Pho
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
A twist on the classic Vietnamese noodle soup, featuring braised cabbage and rich beef broth.
Ella x
Ingredients
- 400 mlbeef broth
- 800 gcabbage(thai-style red cabbage, cut into thin wedges)
- 200 gbeef strips(thinly sliced rare steak)
- 400 gnoodles(rice noodles, 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)
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.
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