Counter 10 · Wok, Skewer & Bowl
Pho Bo Vien with Beef Meatballs
A quicker weeknight pho: store-bought beef broth boosted with charred onion and warm spices, loaded with springy beef meatballs, rare sirloin and plenty of Thai basil.
- Prep
- 35 min
- Cook
- 50 min
- Serves
- 4
- Level
- Medium
Bo vien, the bouncy Vietnamese beef meatballs, are what kids across Vietnam pick out of their pho first. Their snappy texture comes from pounding very cold beef into a paste with fish sauce and a little baking powder, so keep everything chilled right up to the moment you shape them. This version cheats a bit on the broth by enriching good boxed stock for 40 minutes, which gets you surprisingly close to an all-day pot. Slice the sirloin paper thin and let the hot broth cook it.
Method
-
Simmer the broth with the charred onion, carrot and star anise for 40 minutes over low heat. Season with fish sauce to taste.
-
Meanwhile, pulse the cold ground beef, 2 tbsp fish sauce, baking powder, cornstarch and 3 tbsp ice water in a food processor for 2 minutes until it forms a smooth, sticky paste.
-
With wet hands, roll the paste into 1-inch balls and drop them into a pot of barely simmering water, around 180 F. Poach 8 to 10 minutes until they float and feel springy, then transfer to the broth.
-
Cook the noodles according to the package, drain and divide among deep bowls.
-
Lay the raw sirloin slices over the noodles, then ladle the boiling broth, meatballs, onion and carrot over the top so the beef turns pink-gray within seconds.
-
Tear basil leaves over each bowl and serve with sliced chilies and extra fish sauce.
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