Beef Faux Pho

By Mariah Williams, co-owner of Poke Market and FTP co-lead

Courtesy of Feed The People - Puna, Hawaiʻi Island

Markus Winkler via Unsplash

Ingredients

2 Tbsp canola oil

1 each yellow onion, sliced

4 cloves garlic, minced

3” ginger, sliced and smashed

1 lb local ground beef

12 cups water

3 grams star anise

TT salt

TT shoyu

1/2 head cabbage, chopped

TT patis (fish sauce)

*optional 2 Tbsp brown sugar

Directions

In a large pot, over medium-high heat, warm the oil, add the onions and sauté about 8-10 minutes, until translucent. Add the garlic and ginger and sauté one minute more.

Add the beef to the pot and cook until browned.

Add the water and star anise and enough salt and shoyu to make the water taste like the ocean. Bring to a boil, reduce heat, and simmer covered about 1 1/2 hours.

*If using an Instant Pot, set to “pressure cook” on high for for 45 minutes with a natural release of 30 minutes.

Add the cabbage and continue cooking covered another 10 minutes, until it has softened.

Add a splash of patis and brown sugar (if desired).

Serve over rice or glass noodles. Or, enjoy as is.

Recipe edited by Sarah Burchard