Meatball Phở
4
10 minutes
20 minutes
Vietnamese
Noodle Soup
Our family loves soups as meals. When it has noodles? Oh my, even more obsessed! Vietnamese style? Phở-real, we love it all.
We grew up with so many great friends that either knew where to go eat THE best phở or showed us their secrets from their home kitchen. We won't share those...but we certainly will help you get a phat phở meal in your own home!
Our family’s cozy twist on classic Vietnamese phở is meant to be semi-homemade. It features bouncy, beef meatballs you'll simmer in a deeply aromatic broth infused with star anise, cinnamon, and ginger. Served with rice noodles and topped with fresh herbs, it's the perfect comfort bowl for chilly nights—or whenever you crave something soul-warming and fast.
Ingredients
GET THESE
- 1, 12-16oz package “fresh” bánh phở noodles
- 1 package Vietnamese style, pre-cooked beef meatballs (or other pre-cooked meat, seafood, or veggie ball)
- ½ pound asparagus or gailon (Chinese broccoli), trimmed and cut into 2" pieces
- 1, 2.64oz package Bao Long brand phở soup seasoning
- 8 cups water (and more as needed)
- 1 bunch cilantro, for garnish
- 1 bunch Thai basil leaves, for garnish
Buy This Recipe Kit! Get all the ingredients and recipe instructions to make at home. Pay online, pick up in-store.
- Meatball Pho Recipe Kit (Serves 4-6)
Directions
DO THIS
Bring water to boil in a large pot. Add noodles, swirl gently, and cook for about 3 minutes. Do not overcook them!
Remove noodles, but keep water in pot to use in next step. Rinse noodles under cold water, and drain. Divide evenly into serving bowls.
Return water to a boil, adding more water if needed to ensure you have 8 cups total. Add meatballs and all seasoning cubes (mix to dissolve). Once boiling, reduce heat to medium and let simmer for 5 minutes.
Wash and drain veggies. Add veggies and simmering broth and let it cook for about 3-4 minutes, until veggies are desired tenderness and meatballs are heated through.
Divide veggies and meatballs over the noodles.
Ladle hot broth into each bowl and top with fresh cilantro and Thai basil leaves.