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royal pho broth with cabbage ribbons and vietnamese spiced pork meatballs {paleo}


  • Author: Nyssa Tanner
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

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.


Ingredients

Scale

FOR SOUP

  • 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
  • salt
  • 1/2 tsp fish sauce
  • 1 1/2 tsp coconut sugar

FOR MEATBALLS

  • 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

FOR GARNISH

  • cilantro
  • basil
  • green onion
  • sprouts
  • lime

Instructions

 

FOR BROTH

  1. 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.
  2. Add broiled aromatics to broth and bring to a boil. Reduce to a simmer and cooking for 30 minutes, stirring occasionally.
  3. While broth simmers make the meatballs.
  4. 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.

FOR MEATBALLS

  1. Preheat oven to 350
  2. 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.
  3. Return all meatballs to the skillet and bake in pre-heated oven for 10 minutes, until cooked through.
  4. Ladle broth and cabbage into bowls, add several meatballs, a big squeeze of lime, fresh herbs and aromatics and serve!
  • Category: Soup, Dinner
  • Cuisine: Paleo, Asian