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!