I was first introduced to Pho 🍲 on Anthony Bourdain’s Parts Unknown. We loved watching on Sunday nights to see where Anthony would be and more importantly what he would be eating. On a particular episode Anthony was in Vietnam eating Pho. I was on a mission. I went to the Vietnamese grocery in Memphis, ordered bowls from Anthropology, and started testing out recipes. I especially like using meatballs over steak and pork. This is a super easy recipe that can be tailored to your preferences and what your family will eat.
Meatball Pho 🍲
Meatballs (I always double this so I have some on hand. You can freeze them too.
- 1 pound grassfed ground beef
- 1/4 cup gluten free bread crumbs
- 1 egg, beaten
- 2 tablespoons chopped Thai basil
- 2 tablespoons chili sauce
- 2 teaspoons garlic powder
- 1 teaspoons ground ginger
- 32oz Beef Bone Broth
- 4 ounce rice noodles
- 1 cup sliced mushrooms
- 1/4 cup chopped Thai basil
- 3 tablespoons chopped scallions
- 3 tablespoons grated ginger
- 2 cloves garlic minced
- 1/2 lime cut in half
- Salt & Pepper to taste
- Fresh grated ginger
- Fresh Thai basil
- Lime slices
PREHEAT oven to 350°F.
For the Meatballs, mix ground beef, bread crumbs, egg, cilantro, chili sauce, garlic powder and ginger in large bowl until well blended.
SHAPE into 1-inch meatballs. Arrange meatballs in single layer cookie sheet.
BAKE 15 to 20 minutes or until cooked through. Drain fat, if needed. Set aside.
For the Pho Broth, pour broth into large wide . Bring to boil on medium heat. Add noodles and meatballs; cook and stir 3 minutes or until noodles are tender but firm. Remove from heat. Stir in mushrooms, Thai basil, fresh ginger, lime, and green onions. Ladle soup into bowls to serve.
Garnish with ginger & lime. In my opinion you can not have too much of either!