with Chef Robert Larios
Photography by Patricia M. Larios
Pho (pronounced fuh) is more than a bowl of soup. It is a bowl of beef flavor that transports the person holding it to Vietnam — straight into the fragrance of lemongrass and aroma of ginger that can be found only in pho, no matter if your eyes were closed.
That’s the kind of recipe we have here with ribbons of carrots and zucchini instead of the classic rice noodles so that the start and finish take less than an hour rather than many hours of cooking and care. Combine that with a bold blend of ingredients that makes the meatballs intensely flavorful, and this bowl is a flavor-filled vehicle that will take anyone to Pho city.
Special thanks to Hello Fresh for making this recipe available. Join me by making your own Hello Fresh meals delivered to your home. Save $120 on your first box with my code HS-WXV7YZELD at hellofresh.com or by emailing be at chef@employeesclub.com.
¡Buen provecho!
‘One-Pot Pho-Style Beef Meatball Soup
with Veggie Noodles and Spiced Broth
Step 1
Wash and dry produce. Trim ends from zucchini and carrot; peel carrot. Using a peeler, shave zucchini and carrot lengthwise into ribbons, rotating as you go, until you get to the seedy cores; discard cores. In a medium bowl, toss veggie ribbons with ponzu (two packets for four servings), salt and pepper. Set aside to marinate, stirring occasionally. Trim and thinly slice scallions, separating whites from greens; finely chop whites. Peel and mince ginger until you have ½ tsp (1 tsp for four). Quarter lime.
Step 2
In a second medium bowl, combine beef, panko, garlic powder, half the scallion greens, remaining ponzu, one veggie pho stock concentrate, 3 tablespoons water, ¾ tsp sugar, ¼ teaspoon salt, and pepper. Form into six equal-size meatballs (12 meatballs for four
Step 3
Heat a drizzle of oil in a medium pot over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 3-6 minutes (they’ll finish cooking in step 5). Turn off heat; transfer to a plate. Wipe out any burnt bits in pot if needed.
Step 4
Return same pot to medium-high heat. (Tip: If pan seems dry, add a drizzle of oil.) Add ginger and scallion whites; cook until fragrant, 30 seconds. Stir in four cups water, beef stock concentrate, and remaining veggie pho stock concentrates; bring to a boil. Once broth begins to boil, add meatballs along with any juices from plate. Reduce heat to a low simmer and cover. Cook until flavors meld, 8-10 minutes. Taste and season generously with salt and pepper.
Step 5
Divide zucchini and carrot ribbons between bowls; top with meatballs and as much broth as you like. (You may have some broth left over— seconds!) Top with scallion greens, a big squeeze of lime juice, and chili flakes to taste. Serve with remaining lime wedges on the side. Enjoy!
Ingredients
Directions
Step 1
Wash and dry produce. Trim ends from zucchini and carrot; peel carrot. Using a peeler, shave zucchini and carrot lengthwise into ribbons, rotating as you go, until you get to the seedy cores; discard cores. In a medium bowl, toss veggie ribbons with ponzu (two packets for four servings), salt and pepper. Set aside to marinate, stirring occasionally. Trim and thinly slice scallions, separating whites from greens; finely chop whites. Peel and mince ginger until you have ½ tsp (1 tsp for four). Quarter lime.
Step 2
In a second medium bowl, combine beef, panko, garlic powder, half the scallion greens, remaining ponzu, one veggie pho stock concentrate, 3 tablespoons water, ¾ tsp sugar, ¼ teaspoon salt, and pepper. Form into six equal-size meatballs (12 meatballs for four
Step 3
Heat a drizzle of oil in a medium pot over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 3-6 minutes (they’ll finish cooking in step 5). Turn off heat; transfer to a plate. Wipe out any burnt bits in pot if needed.
Step 4
Return same pot to medium-high heat. (Tip: If pan seems dry, add a drizzle of oil.) Add ginger and scallion whites; cook until fragrant, 30 seconds. Stir in four cups water, beef stock concentrate, and remaining veggie pho stock concentrates; bring to a boil. Once broth begins to boil, add meatballs along with any juices from plate. Reduce heat to a low simmer and cover. Cook until flavors meld, 8-10 minutes. Taste and season generously with salt and pepper.
Step 5
Divide zucchini and carrot ribbons between bowls; top with meatballs and as much broth as you like. (You may have some broth left over— seconds!) Top with scallion greens, a big squeeze of lime juice, and chili flakes to taste. Serve with remaining lime wedges on the side. Enjoy!
Notes
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Food Lover’s Dictionary Lemon grass: This herb has long, thin, gray-green leaves and a scallion-like base. Citral, an essential oil also found in lemon peel, gives lemon grass its sour-lemon flavor and fragrance. It’s used to make tea and to flavor soups and other dishes. Bibliography: Copyright Barron’s Educational Services, Inc. 2009, adapted from The New Food Lover’s Companion, 2007, by Sharon Tyler Herbst and Ron Herbst. Access the Recipe: https://www.hellofresh.com/recipes/one-pot-pho-style-beef-meatball-soup-61cb246204b953527f52bd5c. |
Cooking Tidbit: Instead of ground beef, you may substitute ground turkey, plant-based meat alternatives, or seafood. If you miss the noodles in Pho, add some!
Food Quote: “… a good bowl of Pho will always make me happy.” – Anthony Bourdain
