Nutritional Wisdom with Carly Pollack


Pho Ground Pork Pho

1/2 package rice noodles (or 2 medium zucchinis, spiralized into noodles)
1 tbsp grapeseed oil
1/2 small onion
2 cloves garlic, peeled and smashed
1 piece ginger (1 inch)
3/4 cup filtered water
1 1/4 cup vegetable broth
1/2 star anise
1 stick cinnamon (1 1/2 inch)
1 green scallion, sliced
sea salt, to taste
1/2 lb ground pork, formed into meatballs
Thai basil leaves
cilantro, chopped
1 small jalapeno, sliced
1/2 medium lime, cut into wedges
sriracha sauce

Heat the oil in a medium-size pot over medium heat. Add the whole half onion (cut side facing down), garlic, and ginger. Cook for 3 to 4 minutes until garlic is lightly browned, stirring occasionally. Add the water, pork meatballs, vegetable broth, star anise, and cinnamon stick to the pot. Bring to a boil, then reduce heat to medium-low. Let the broth simmer for 7 to 8 minutes. Add scallions, and season to taste with sea salt. While the broth is cooking, bring a separate pot of water to a boil (about 3 to 4 cups). When the water begins boiling, add zucchini noodles and cook for 2 minutes until tender but firm. Use a slotted pasta spoon (or colander) to remove noodles from water, and divide between bowls. From the pho broth, discard the ginger, garlic cloves, onion, star anise, and cinnamon stick. Ladle a generous amount of broth into noodle bowls. Garnish with desired toppings.

2 Servings