Anti-Inflammatory Pho with Red Cabbage, Carrots, and Fish Balls
This colorful, anti-inflammatory pho is packed with nourishing ingredients like turmeric and fresh herbs. The red cabbage and carrots add crunch and antioxidants, while the fish balls provide a tasty protein boost. Perfect for a soothing, flavorful meal!
Ingredients
1 cup red cabbage, thinly sliced
2 medium carrots, julienned
12-16 fish balls
1 medium onion, thinly sliced
3 cloves garlic, minced
1 thumb-sized piece of ginger, sliced
1 cinnamon stick
2 whole star anise
1 tbsp fish sauce (adjust to taste)
6 cups chicken or vegetable broth
1 tbsp olive oil
1 tbsp turmeric powder (anti-inflammatory)
1 tsp ground black pepper
1 tbsp soy sauce
200g (75 oz) rice noodles (or garbanzo bean flour noodles for extra anti-inflammatory properties)
Fresh herbs: cilantro, Thai basil, and mint
1 lime, cut into wedges
Freshly chopped chili peppers or chili flakes, optional
Instructions
1
Prepare the broth: In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant, about 2-3 minutes.
2
Add spices: Stir in the turmeric, cinnamon stick, and star anise, and cook for another minute to release the spices’ flavor.
3
Simmer the broth: Pour in the broth, fish sauce, and soy sauce. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes to allow the flavors to meld.
4
Add vegetables and fish balls: Add the carrots and fish balls to the broth, cooking for an additional 5 minutes. Then, stir in the red cabbage and cook for another 2 minutes.
5
Cook the noodles: In a separate pot, cook the rice noodles or garbanzo bean flour noodles according to package instructions. Drain and set aside.
6
Assemble the pho: Divide the cooked noodles into bowls. Ladle the hot broth, fish balls, and vegetables over the noodles.
7
Garnish: Top with fresh herbs (cilantro, Thai basil, and mint), a squeeze of lime, and chili peppers or flakes if desired.
Tags:
#AntiInflammatoryPho#FishBallsPho#FoodNetwork#HealthyPho#PhoRecipe#TurmericBrothChefBryanCookingwithchefbryanKUTV
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