Meatball Pho

Meatball Pho

with Rice Noodles

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This classic Vietnamese soup will warm your belly this winter. In our version, we’ve added little Asian-spiced beef meatballs. Garlic, ginger, and mint create a fragrant broth, and bok choy adds a splash of color. Have your own chopsticks? Now's the time to use them to slurp up all those delicious rice noodles!

Allergens:Wheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Ground Beef

2 unit

Scallions

2 clove

Garlic

1 thumb

Ginger

1 unit

Pho Concentrate

1 pack

Rice Noodles

2 unit

Baby Bok Choy

1 sprig

Mint

1 unit

Jalapeño

1 unit

Lime

¼ cup

Panko Breadcrumbs

(ContainsWheat)

Not included in your delivery

1 tablespoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2393.248 kJ
Calories572 kcal
Fat19 g
Carbohydrate71 g
Dietary Fiber3 g
Protein28 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pot
Bowl
Pan
Instructionsarrow up iconarrow up icon
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Slice bok choy leaves
Slice bok choy leaves
1

Thinly slice the scallions, keeping white and green parts separate. Peel the ginger with a spoon and then mince or grate along with the garlic. Cut the lime into wedges. Thinly slice the bok choy leaves and stems. Coarsely chop the mint. Seed and mince the jalapeño.

Add water
Add water
2

Heat 1/2 tablespoon oil in a pot over medium heat. Add half the scallion whites and half the ginger and cook for 30 seconds, until fragrant. Add the pho concentrate and 4 cups of water. Bring to a boil, reduce to a simmer, and cook for 10 minutes.

3

Meanwhile, in a bowl, combine grounded beef with garlic, panko, remaining ginger, remaining scallion whites, and a large pinch of salt and pepper. Add as much jalapeño as you dare. Combine and form the mixture into bite-sized meatballs (about the size of a ping-pong ball).

Cook meatballs
Cook meatballs
4

Heat 1/2 tablespoon oil in a pan over medium heat. Add the meatballs and cook, rotating, until browned on all sides.

Taste and season with salt and pepper
Taste and season with salt and pepper
5

Add the meatballs, 1/3 of the rice noodles, and bok choy to the broth. Simmer until the noodles are tender and meatballs are cooked through, about 4 minutes. Taste and season with salt and pepper.