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Beef Pho with Scallions & Cilantro

Chinese 5-spice seasoned beef meatballs and rice vermicelli noodles in a savory and slightly sweet broth with scallions, chilies, fresh herbs and a squeeze of lime.
Difficulty: Medium
Time: 30-35 minutes

Pho, pronounced “F-AH” is a Vietnamese noodle soup with a rich savory broth and a hint of sweetness. It’s typically served with beef, chicken or pork. This popular Vietnamese street food has recently become a trendy restaurant dish in the Western Hemisphere.

Ingredients
Rice vermicelli noodles
Garlic
Thai chili
Basil
Scallion
Cilantro
5 spice powder
Lime
Pho sauce
Grass Run Farms Ground Beef
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Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Zest The peel of, or grating of a citrus peel for flavor.
Skim To remove a layer of something from the surface of a liquid.

What you need

Large pot

Medium pot

Large mixing bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Rinse and dry all produce. Remove cilantro leaves from stem and leave whole. Remove root from scallion and bias slice. Remove basil leaves from stem and hand rip into large pieces. Remove the stem from the chili and bias slice into rounds. Mince garlic. Zest the lime, then cut into wedges. Remove the ground beef from the package and place into a large mixing bowl. Bring 6 cups of salted water to a boil in a medium pot.

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Step 2: MIX THE MEATBALLS

Using a large mixing bowl, add the minced garlic, lime zest and 5 spice to the ground beef and season with a large pinch of salt and pepper. Mix well until all ingredients are combined. Grab about 1 ounce of the mixture and roll into a ball, about the size of ping pong ball, repeat until all beef is used. Set the meatballs aside until ready to use.

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Step 3: COOK THE RICE NOODLES

Add the rice noodles to the boiling water then turn off heat and let the noodles sit for 10 minutes. Drain noodles well, add back to the pot and cover with cold water until ready to use.

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Step 4: MAKE THE BROTH

In a large pot over medium heat high heat, add the 4 1/2 cups of water and pho sauce concentrate, stir to combine. Bring broth to a simmer, reduce heat to medium and use a ladle or spoon to carefully lower the meatballs into the broth and cook, covered, for 10 minutes. Remove from heat. Use a large spoon or ladle to skim the fat off the top of the broth. The USDA recommends cooking ground beef to an internal temperature of 165ºF.

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Step 5: FINISH THE PHO

When the meatballs have finished simmering, add in the basil and scallions, and turn off the heat.

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Step 6: PLATE YOUR DISH

Drain the rice noodles well and divide them between two bowls. Using a ladle or slotted spoon remove the meatballs from the broth and divide equally. Ladle the broth into the bowls and garnish with chili and cilantro. Squeeze a lime wedge over the bowl to finish. Enjoy!