Summer Beef Pho Recipe with Soy Scallion Dumplings
Make this all star Summer Beef Pho Recipe with Soy Scallion Dumplings that will have your family begging for seconds!
Servings: 4
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 45 minutesminutes
Ingredients
For the Dumplings:
1cupof Bob’s Red Mill® Organic Wheat Flour
¾cupof whole milk
1½teaspoonsof soy sauce
1cupof sliced green onions
1tablespoonof baking powder
For the Broth:
64ouncesof good veal or beef stock
1” inch chunk of peeled and smashed fresh ginger
2smashed cloves of garlic
1smashed stalk of lemon grass
1star anise
8 to 10coriander seeds
1cinnamon stick
5 to 6cloves
fish sauce to taste
Kosher salt and fresh cracked pepper to taste
For the Beef Pho:
one 20-ounce lean, trimmed and very thinly sliced New York Strip steak
1thinly sliced watermelon radish
1bunch of brown clamshell mushrooms
1cupof matchstick carrots
2ears of cooked and trimmed corn
1thinly sliced red chile
1cupof bean sprouts
1lime sliced into 16 wedges
1package 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
Instructions
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.