Meatball Pho
an Francisco–based chef Traci Des Jardins created this meatless version of Vietnamese pho for Impossible: The Cookbook. It features traditional rice noodles and plantbased “meatballs” in a soothing longsimmered broth to deliver all the umami richness of the traditional soup.
SVietnamese Pho
ij>ÀÀĶOE} Ìiji ŖOEĶŖOE >OE` }ĶOE}iÀ ŃiOE`Ã `ii«] ÃŇŖłÞ y>ÛŖÀ
to the broth, which can be made up to three days ahead,
ÌijiOE VŖŖŃi` >OE` ÀivÀĶ}iÀ>Ìi`° ,iiji>Ì ŖÛiÀ Ňi`ĶÕŇĵŃŖÜ°
Assemble the meatballs and chill up to two days ahead before baking as instructed.
BROTH In a small cast-iron skillet over medium-high, cook 1 unpeeled yellow onion, halved, and 1 (3-inch) piece unpeeled ginger, halved, 20 minutes or until blackened. Transfer to a stockpot. Add 2½ quarts vegetable broth, 1 cup dried shiitake mushrooms, 4 whole cloves garlic, 4 star anise pods, 1 (1-inch) piece cinnamon stick and 1 piece kombu kelp (optional; available in Asian markets and on amazon.com). Bring to a boil over high heat. Reduce heat to low, cover and simmer 2 hours. Strain through a
wOEiĵŇiÃij ÃÌÀ>ĶOEiÀAE `ĶÃV>À` ÃŖŃĶ`ð -ÌĶÀ ĶOE Ó /Lë coconut aminos (available in the soy sauce aisle) and 2 Tbsp soy sauce, or more to taste. Keep warm over medium-low.
MEATBALLS Preheat oven to 500°F. Line a large rimmed baking sheet with foil. In a medium bowl, combine 1 (12-oz) pkg plant-based ground meat (such as Impossible
Burger); 1 shallot, minced; 2 tsp peeled, minced ginger ;1 clove garlic, minced; 1 Tbsp soy sauce; 1½ tsp sugar; and ½ tsp kosher salt. Form mixture into 16 (1½-inch) meatballs; place on prepared baking sheet. Bake 5–7 minutes or until browned on top; transfer pan to a wire rack. ASSEMBLY Bring a large pot of water to a boil. Add
2 cups mung bean sprouts; cook 30 seconds. Use a slotted spoon or mesh strainer to transfer beans to a colander; rinse with cold water. Set aside. Remove pot of boiling water from heat; add 1 (14-oz) pkg rice stick noodles and let stand 15–20 minutes or until softened. Meanwhile, thinly slice 1 bunch green onions (white and green parts) and 1 jalapeño chile. Drain noodles. Divide noodles and meatballs among 4 bowls. Top evenly with half of green onions. Ladle broth into bowls. Serve with remaining green onions, mung bean sprouts, 1 bunch Thai or Italian basil, ½ bunch cilantro, lime wedges, jalapeño, hoisin sauce and sriracha. Serves 4.