Meal Kit

Thai Pork Pho Rice Bowl

with bok choy and carrots

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 8 oz. Carrot
  • 2 Green Onions
  • Info
    2 oz. Sweet Chili Sauce
  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • 2 Heads of Baby Bok Choy
  • 1 tsp. Cornstarch
  • 4 tsp. Pho Vegetable Broth Concentrate
  • 1 Lime
  • ¾ cup Jasmine Rice
  • 12 oz. Ground Pork

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Small Pot
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Rice

    Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and fluff rice with a fork. Stir in white portions of green onions (prepared in a later step). Cover and set aside. While rice cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves, keeping stems and leaves separate. Peel and thinly slice carrot on an angle. Trim and thinly slice green onions, keeping white and green portions separate. Halve lime. Cut one half into wedges and juice the other half.

  3. 3

    Cook the Pork

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork to hot pan and stir occasionally, breaking up meat with a spoon, until no pink remains, 5-7 minutes. Add pho concentrate, soy sauce, and ¼ cup water. Bring to a simmer. Once simmering, add cornstarch and stir constantly until cornstarch is dissolved and mixture thickens slightly, 1-2 minutes. Remove pork to a bowl. Reserve pan; no need to wipe clean.

  4. 4

    Cook the Vegetables

    Return pan used to cook pork to medium heat and add 1 tsp. olive oil. Add carrots to hot pan and stir occasionally until starting to soften, 4-5 minutes. Add bok choy stems and stir occasionally until softened, 2-3 minutes. Stir in bok choy leaves and 2 tsp. lime juice until leaves are just wilted, 1-2 minutes. Remove from burner and stir in sweet chili sauce.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with vegetables and pork. Garnish with green portions of green onions and squeeze lime wedges over dish (to taste). Bon appétit!

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