Vietnamese style pho with meatless balls
Hospital
Kaiser Permanente
Cook time
3 hours
Yield
24 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
20 gallons water
8 gallons Roli Roti vegetable broth (filtered water, carrots, celery, green cabbage, fennel, yellow onion, garlic, parsley, olive oil, and tomato, all organic)
4 ounces garlic, minced
64 ounces coconut aminos
24 ounces agave syrup
20 pounds white onions, quartered, charred
48 ounces ginger, unpeeled, charred
8 bunches lemongrass
1 ounce salt
2 ounces cinnamon sticks
2 ounces star anise
2 ounces coriander
2 ounces cloves
10 pounds Napa cabbage, shredded
8 pounds bok choy, cut into 1-inch pieces
32 pounds spaghetti squash, steamed, shredded
48 ounces dried mushrooms
8 ounces scallion ends
16 ounces scallions, chopped
14 pounds ground meat analogue or plant-based protein
2 ounces fresh chopped ginger
12 ounces coconut aminos
4 jalapeños, seeded, chopped
1 ounce mint
1 ounce Thai basil
1 ounce Chinese five-spice
1 ounce salt
Thai basil
Cilantro
8 gallons Roli Roti vegetable broth (filtered water, carrots, celery, green cabbage, fennel, yellow onion, garlic, parsley, olive oil, and tomato, all organic)
4 ounces garlic, minced
64 ounces coconut aminos
24 ounces agave syrup
20 pounds white onions, quartered, charred
48 ounces ginger, unpeeled, charred
8 bunches lemongrass
1 ounce salt
2 ounces cinnamon sticks
2 ounces star anise
2 ounces coriander
2 ounces cloves
10 pounds Napa cabbage, shredded
8 pounds bok choy, cut into 1-inch pieces
32 pounds spaghetti squash, steamed, shredded
48 ounces dried mushrooms
8 ounces scallion ends
16 ounces scallions, chopped
14 pounds ground meat analogue or plant-based protein
2 ounces fresh chopped ginger
12 ounces coconut aminos
4 jalapeños, seeded, chopped
1 ounce mint
1 ounce Thai basil
1 ounce Chinese five-spice
1 ounce salt
Thai basil
Cilantro
preparation
Instructions
1. Toast all spices in a skillet. Cut onion into wedges and ginger in half lengthwise. Char over an open flame. Combine all broth ingredients in a kettle. Bring to a boil. Simmer for 2 hours. Strain all vegetables. Add the broth vegetables. Chill.
2. Combine all ingredients. Portion to 1/2 ounce. Bake at 350°F with 50 percent steam for 12 minutes or until they reach an internal temperature of 165°F. Cool.
3. Portion 5 ounces of soup broth with plenty of vegetables. Reheat. Put Impossible Foods "meat" balls in the steamer for 4 to 5 minutes, until they reach 165°F.
4. Place 2 "meat" balls into the portioned soup.
5. Garnish with one basil leaf, two cilantro leaves, and one lime wedge.
2. Combine all ingredients. Portion to 1/2 ounce. Bake at 350°F with 50 percent steam for 12 minutes or until they reach an internal temperature of 165°F. Cool.
3. Portion 5 ounces of soup broth with plenty of vegetables. Reheat. Put Impossible Foods "meat" balls in the steamer for 4 to 5 minutes, until they reach 165°F.
4. Place 2 "meat" balls into the portioned soup.
5. Garnish with one basil leaf, two cilantro leaves, and one lime wedge.
