Pho Meatball Bowl
Tender beef meatballs in a fragrant broth with rice noodles, fresh herbs, and a squeeze of lime. A weeknight shortcut to Vietnamese pho that skips the hours-long simmering.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 24g
Ingredients
- 8 oz ground beef
- 4 cups beef broth
- 2 tbsp pho spice paste or jarred pho concentrate
- 4 oz rice noodles
- 1 tbsp fresh ginger, minced
- 1 whole lime
- ½ cup fresh cilantro and Thai basil (or mint), coarsely chopped
Instructions
- 1
Form ground beef into 12–16 walnut-sized meatballs. Season lightly with salt and pepper.
- 2
Bring broth to a boil in a large pot over medium-high heat.
- 3
Stir in pho paste and minced ginger until dissolved. Add meatballs, stirring gently.
- 4
Simmer 6 minutes until meatballs are cooked through and broth is fragrant.
- 5
Add rice noodles and cook 4 minutes until tender. Taste and adjust salt.
- 6
Pour into bowls, top with fresh herbs, and squeeze lime over each.
Tools you’ll need
- large pot (4–5 qt)
- spoon
- knife
- cutting board
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