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Scallion Pancake Street Tacos with Beef Pho Gravy

Scallion Pancake Street Tacos with Beef Pho Gravy

Familiar ingredients brought together in an innovative global twist on a classic format. Featuring Custom Culinary® PanRoast® Beef Flavored Gravy Mix, and Passport Global Flavors by Custom Culinary® Beef Pho Broth, Scallion Pancake Street Tacos with Beef Pho Gravy consists of crisp and savory scallion pancake “tortillas” piled high with grilled skirt steak smothered in beefy pho gravy, then topped with pickled carrots and cilantro.

What You'll Need

    Scallion Pancake Street Tacos 
1 ea Scallion Pancake "Tortilla" (see subrecipe)
2 oz Skirt Steak, grilled and 1/4" Sliced
2 Tbsp Beef Pho Gravy (see subrecipe)
1 Tbsp Pickled Carrots (see subrecipe)
1 Tbsp Cilantro, torn by hand
     
    Scallion Pancake "Tortilla" (SUBRECIPE)
1 ½ cups All Purpose Flour
1 ½ tsp Kosher Salt
½ cup Water, boiling hot
¼ cup Vegetable Shortening
¾ cup Green Onion, sliced
     
    Beef Pho Gravy (SUBRECIPE)
1 ea Custom Culinary® PanRoast Beef Flavored Gravy Mix
1 Gal Passport Global Flavors™ By Custom Culinary® Beef Pho Broth
     
    Pickled Carrots (SUBRECIPE)
2 cups Rice Wine Vinegar
1 cup Water
½ cup Granulated Sugar
1 Tbsp Salt
2 Qt Carrots, julienned
PREPARATION

Scallion Pancake Street Tacos
  1. Assemble each taco from bottom to top: scallion pancake "tortilla", skirt steak, beef pho gravy, pickled carrots, cilantro.
 
Scallion Pancake "Tortilla"
  1. In a medium sized bowl, whisk together flour and salt until well combined.
  2. Make a well in the center of the flour and pour boiling water into it.
  3. Stir until a shaggy dough forms.
  4. Transfer onto a floured surface and begin to knead dough until dough is soft and smooth, about 4 minutes.
  5. Cover with a damp cloth and allow to rest for 30 minutes.
  6. Cut dough into 12, two-ounce portions and roll into small balls.
  7. Cover with a damp cloth and allow to rest for another 30 minutes.
  8. After the 30 minutes, take a rolling pin and roll one dough ball until 1/8"" thick.
  9. Brush with 1 teaspoon of shortening and sprinkle with 1 tablespoon of green onion.
  10. Roll into a log and roll dough into itself to resemble a snail shell.
  11. Repeat with remaining dough balls and allow to rest for 15 minutes.
  12. Roll dough balls flat
  13. Cook on a non-stick pan with a light layer of oil for 1-2 minutes over medium heat or until both sides are golden.
 
Beef Pho Gravy
  1. Bring pho broth to a boil.
  2. Slowly whisk in beef gravy mix until a smooth sauce with no lumps is formed.
  3. Hold hot until ready to serve.
 
Pickled Carrots
  1. Combine vinegar, water, sugar, and salt in a medium saucepot over high heat and bring to a light simmer.
  2. Pour hot pickling liquid over julienned carrots and cover immediately.
  3. Let this mixture sit at room temperature for 2 hours.
  4. Store in the refrigerator until ready to serve.