Make This: Beef Pho

Date: November 7, 2019 Posted by Amy Mail Twitter Facebook

Beef Pho-630.jpg

A traditional Vietnamese noodle soup, Pho may seem a little adventurous for some but it's really a dish comprised of everyday ingredients that students love. Give it a try! You could pair it with a cultural lesson on the Hmong New Year, which much like Thanksgiving in the United States, is traditionally observed following harvest season at the end of November or the beginning of December. Not to mention, who doesn't like soup when the weather turns colder? 

Our Beef Pho entree is comprised of three basic recipes: beef meatballs, macaroni noodles and pho broth, which is a mild broth with onions, cilantro and squeeze of lime. It's featured on Week 16 of our 5-day and 7-day menus as well as Week 8 of our 7-day menus.

Servings: 100
Serving size: 4 meatballs, 1/2 c. noodles, 1 c. broth



400 Beef Meatball - ADVANCE PIERRE (3-17-505-0)
6.25 lbs Noodle Macaroni Elbow Whole Wheat (USDA-100919 or Zerga (8001-000)

Pho Broth:
49-3/4 c. Water
3/4 c. + 1 tsp. Chicken Base (Stouffers-00074826240049 or Custom Culinary-1171ECFPZ)
3/4 c. + 1 tsp. Soy Sauce - Kikkoman (171)
1/4 c. Kosher Salt
1 T. Ground Black Pepper
3/4 c. + 1 tsp. Red Onion, Raw 5#
3/4 c. + 1 tsp. Fresh Cilantro (30 CT)
3/4 c. + 1 tsp. Fresh Green Onion
5 Fresh Limes (12 count)


Cooking method: standard oven in 4” deep full hotel pan
1. Place thawed meatballs into the pan.
2. Wrap pan with plastic wrap & tinfoil.

HACCP: keep cooled below 41° until ready to cook.

3. Preheat oven to 325° (if using a convection oven, decrease temp by 25° to 50°). Heat until entrée reaches 165° or above, hold above 135° until end of service.

Cooking method: stove top
1. Bring water to a rolling boil.
2. Fully submerge noodles in water.
3. Heat until the noodles are al dente.
4. Drain water & place into pan.
5. Wrap pan with plastic wrap.

Cooking method: stove top
1. Blend base & water to make chicken stock.
2. Add spices, sauce & broth and mix well.
3. Heat until entrée reaches 165° or above, hold above 135° until end of service.
4. Chop onions, cilantro and add just before service.
5. Cut limes into 8ths and serve a wedge with each bowl.

Serve each student 4 meatballs each, ½ c. noodles and a cup of broth.

Creditable products:

  • Product#: Advance Pierre 3-17-505-0 (4 each, credits as 1.5 meat/meat alternative)
  • Product# USDA 100919 (1 oz, credits as 1 whole grain rich equivalents)
  • Product# Zerga 8001-000 (1 oz, credits as 1 whole grain rich equivalents)


Download recipes, instructions and nutritional detail.


Tags: recipe
Category: School Food