Faux Pho



Preparation info

  • Difficulty


  • Serves

    2 to 4

Appears in

This recipe begins with the simplicity of Chinese Five-Spice Pork Ribs and is transformed into a nourishing bowl of broth spiked with plenty of ginger, oh-so-green bok choy, and morsels of spiced-just-right pork. And thanks to Zucchini Noodles, you can twirl, splash, and slurp to your heart’s content.

Heads up! This recipe requires you to do something in advance; plan prep time accordingly.

Prep 10 Min.
Cook 15 Min.


  • 1 tablespoon coconut oil
  • 2-inch piece fresh ginger, grated (about 2 tablespoons)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 4-6 cups beef broth
  • 4-6 cups chicken broth
  • 1 pound Chinese Five-Spice Pork Ribs, off the bone
  • 1 head fresh bok choy, coarsely chopped
  • 1 batch Zucchini Noodles, sweated, not cooked
  • 4 teaspoons ghee
  • 4 hard-boiled eggs, cut in half lengthwise
  • 8 scallions, thinly sliced


  • chopped fresh cilantro, fresh jalapeños, fresh lime juice



Heat a saucepan over medium-high heat and add coconut oil. When it’s melted, add the ginger and garlic, stirring frequently, until fragrant, about 30 seconds. Add the beef and chicken broth. Bring to a boil, then simmer, covered, about 10 minutes.

To the pot, add the pork and bok choy. Stir and simmer until the bok choy is tender and the meat is hot, about 5 minutes.

To serve, place some raw zucchini noodles in the bottom of a deep bowl. Add pork, greens, and broth. Drop 1 teaspoon of ghee into the bowl, place 2 hard-boiled egg halves into the broth, and sprinkle with the scallions. Garnish with cilantro, jalapeños, and lime juice, if that’s how you slurp.