We are excited to be partnered with Jenn Fillenworth from Grand Rapids, MI for this recipe! Jenn is a registered dietitian who puts a focus on making simple and flavorful dishes while also working to inform people that a healthy diet can include all foods. She runs a great blog called Jenny With the Good Eats, can be seen in televised media segments and works as a food liaison for GRNow.com. 

One of my favorite foods of all time is Pho (pronounced fuh). It’s a Vietnamese rice noodle soup that has a flavorful broth filled with fresh herbs and spices. While traditional Pho takes hours to make, this version is perfect for a quick weeknight dinner and swaps out regular noodles for carrot noodles making it lower in carbohydrates and higher in vegetable servings. This easy recipe will soon become a family favorite and perfect for those cold Michigan days. 


2 teaspoons canola oil

1 onion, small thin slices

1 4-inch piece ginger, peeled and minced 

2 quarts’ low sodium beef broth

4 star anise

4 cloves

2 cinnamon sticks

2 tablespoons fish sauce

2 teaspoons sugar

4-5 large carrots, spiraled into noodles

2 Schaendorf sirloin steaks

4 scallions, cut into thin slices

12 sprigs of cilantro with stems attached

4 sprigs of basil with stems attached

4 lime wedges

1-2 jalapenos, sliced thin


Preparation (Servings – 4):

1) In a stock pot, heat canola oil over medium-high heat and add sliced onion, cinnamon sticks, ginger, and cook for 2-3 minutes.

2) Add beef broth, star anise, cloves, fish sauce, and sugar then bring to a boil.

3) Lower heat to simmer the broth and cook uncovered for 20 minutes.

4) While broth simmers, cook sirloin steaks until desired doneness. Let rest at least 5 minutes and slice thinly.

5) Strain out the whole spices from the broth and divide broth and noodles up between 4 bowls.

6) Top with cooked sirloin slices, scallions, cilantro, basil, jalapenos, and squeeze lime juice into soup.


Recipe Note: For a spicier broth, try adding sambal oelek to the soup. 

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