I know what you’re thinking, who is going to eat soup in the summer right? Well there are tons of great soups out there like corn chowder, gazpacho, cucumber dill, etc. so there J. Really the inspiration came from wanting to incorporate some summer flavors into a traditional Vietnamese dish in this Summer Beef Pho with Scallion Dumplings. As intricate as this dish may appear, it could not be any easier to make. Does it take some time to prep the vegetables, make the broth and dumplings? Sure, but it’s still not as bad as you think. I made this entire dish from start to bowl in just around 60 minutes. Sure I’m a chef and I’ve got things down pat, so for the average Joe, figure around 75 minutes. Still not bad.
The highlight of this soup is by far the dumplings and dang are they good. Even better is that they are only 5 ingredients. You’re welcome J. I used Bob’s Red Mill® Organic Wheat Flour, which is 100% stone ground from certified organic, U.S.—grown hard red. Nothing is lost in the process of grinding the flour—one pound of wholesome whole wheat berries go into the mill, and one pound of nutritious whole wheat flour comes out. The bran, germ and endosperm of the wheat kernel are all included. They are perfect, but you can certainly use regular flour as well, but if you’re asking me – I wouldn’t change a thing!
I can never stress enough that when it comes to a dish like this, which is a serious twist on a classic, to use what you like, what’s in season, or if you’re trying to save a buck what’s on sale. You can certainly use regular radishes instead of watermelon radishes, you can use regular mushrooms instead of clamshells, jalapenos instead of red chiles, white bean thread noodles instead of wild rice noodles. I’m not kidding, use what you like! The only thing that I would keep the same is the beef and broth.
This is a light comforting dish, so if you are looking for really bold flavors you would want to look at tweaking the broth to your desired tastes.
Of course a big beautiful picture below for pinning!
- 1 cup of Bob’s Red Mill® Organic Wheat Flour
- ¾ cup of whole milk
- 1½ teaspoons of soy sauce
- 1 cup of sliced green onions
- 1 tablespoon of baking powder
- 64 ounces of good veal or beef stock
- 1” inch chunk of peeled and smashed fresh ginger
- 2 smashed cloves of garlic
- 1 smashed stalk of lemon grass
- 1 star anise
- 8 to 10 coriander seeds
- 1 cinnamon stick
- 5 to 6 cloves
- fish sauce to taste
- Kosher salt and fresh cracked pepper to taste
- one 20-ounce lean, trimmed and very thinly sliced New York Strip steak
- 1 thinly sliced watermelon radish
- 1 bunch of brown clamshell mushrooms
- 1 cup of matchstick carrots
- 2 ears of cooked and trimmed corn
- 1 thinly sliced red chile
- 1 cup of bean sprouts
- 1 lime sliced into 16 wedges
- 1 package of cooked bean thread, wild rice, or rice stick noodles
- fresh cilantro leaves for garnish
- fresh chiffonade basil for garnish
- fresh bean sprout micro greens for garnish
- Broth: Place all ingredients into a large pot and bring to a boil and then simmer on low heat for 5 to 10 minutes. Strain, return the broth to the pot and keep hot.
- Dumplings: In a large bowl combine all of the ingredients until mixed together.
- Next, take a tablespoon of the dumpling batter and place it into the hot broth and cook on both sides until cooked through, about 3 minutes on each side. Remove once cooked and repeat the process until the dumpling batter has been used. Note: It’s ok to cook several dumplings at once.
- Beef Pho: Once the dumplings are done, bring the broth to a boil and then pour a ¼ of it into a serving bowl.
- Add in 4 to 5 ounces of the beef and let the hot broth cook the beef.
- Leave the beef in the bowl and add in some of the radishes, mushrooms, carrots, corn, sliced chiles, bean sprouts, lime wedges, noodles and garnish with cilantro, basil and mice greens.