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
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Start the Soup
Place a large non-stick pan over medium-high heat. Add 1 Tbsp. olive oil, ground pork, and seasoning blend to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Remove pork to a plate. Reserve pan; no need to wipe clean.
While pork cooks, prepare ingredients.
[NEEDS TO BE TESTED BY SARAH A – SEE BETA CHANGES TRACKE]
Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut into ¼" strips.
Trim and thinly slice green onions on an angle.
In a mixing bowl, combine cornstarch and ½ cup water.
Stem cilantro, reserving leaves whole.
Finish the Soup
Return pan used to cook pork to medium-high heat. Add 1 tsp. olive oil, bok choy, and a pinch of salt and pepper to hot pan. Stir often until stems begin to soften, 4-5 minutes.
Add pork, pho base, cornstarch mixture, 2 cups water, and noodles. Bring to a simmer. Once simmering, stir occasionally until broth thickens slightly, 1-3 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping soup with green onions, Sriracha (to taste), and cilantro leaves. Bon appetit!
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