Meatball Pho

🥘 Ingredients

• baby bok choy (leaves and stems)
  4 unit
• garlic
  4 clove
• ginger
  2 thumb
• ground beef
  1 lb
• jalapeno
  2 unit
• lime
  2 unit
• mint
  2 sprig
• panko breadcrumbs
  ½ cup
• pepper
• pho stock concentrate
  2 unit
• rice noodles
  2 pack
• salt
• scallions (thinly sliced, keeping white and green parts separate)
  4 unit
• vegetable oil (divided)
  2 tbsp

🍳 Cookware

• pot
• bowl
• pan

1. 

   1

    Thinly slice the scallions . Peel ginger with a spoon and then mince or grate along with garlic . Cut lime into wedges. Thinly slice baby bok choy . Coarsely chop mint . Seed and mince jalapeno .

   scallions: 4 unit (thinly sliced, keeping white and green parts separate), ginger: 2 thumb, garlic: 4 clove, lime: 2 unit, baby bok choy: 4 unit (leaves and stems), mint: 2 sprig, jalapeno: 2 unit
2. 

   2

    Heat vegetable oil in a pot over medium heat. Add half the scallion whites and half the ginger and cook for ⏱️ 30 seconds , until fragrant. Add pho stock concentrate and 4 cups of water. Bring to a boil, reduce to a simmer, and cook for ⏱️ 10 minutes .

   vegetable oil: 2 tbsp (divided), pho stock concentrate: 2 unit
3. 3

   Meanwhile, in a bowl , combine ground beef with garlic, panko breadcrumbs , remaining ginger, remaining scallion whites, and a large pinch of salt and pepper . Add as much jalapeno as you dare. Combine and form the mixture into bite-sized meatballs (about the size of a ping-pong ball).

   ground beef: 1 lb, panko breadcrumbs: ½ cup, salt, pepper
4. 

   4

    Heat 1/2 tablespoon oil in a pan over medium heat. Add the meatballs and cook, rotating, until browned on all sides.
5. 

   5

    Add the meatballs, 1/3 of the rice noodles , and bok choy to the broth. Simmer until the noodles are tender and meatballs are cooked through, about ⏱️ 4 minutes . Taste and season with salt and pepper.

   rice noodles: 2 pack