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!
Course dinner, lunch, Main
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 267kcal
Author Chef Billy Parisi


For the Dumplings:

  • 1 cup of Bob’s Red Mill® Organic Wheat Flour
  • ¾ cup of whole milk
  • teaspoons of soy sauce
  • 1 cup of sliced green onions
  • 1 tablespoon of baking powder

For the Broth:

  • 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

For the Beef Pho:

  • 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.


Calories: 267kcal | Carbohydrates: 47g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1095mg | Potassium: 1649mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5775IU | Vitamin C: 38.2mg | Calcium: 296mg | Iron: 4.6mg