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Recipe Seasoning Card

Pho Spiced Beef Shish Kebab

By Chef Mei Lin

A blend of fragrant spices imbues tender filet mignon with the savory-sweet flavor of Vietnamese pho. This warm, comforting kebab is the closest you’ll get to soup on a stick.

A blend of fragrant spices imbues tender filet mignon with the savory-sweet flavor of Vietnamese pho. This warm, comforting kebab is the closest you’ll get to soup on a stick.

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Free shipping with every order

The coziest kebab

“I developed this recipe because pho is one of my favorite late-night guilty pleasures, but it’s not exactly a convenient midnight snack. The delightfully warm pho spices pair with the juicy filet to create a total umami bomb that doesn’t weigh you down like a big bowl of broth.”

-Mei Lin

Spices in this Recipe Card

Star Anise

Native to: Northeast Vietnam and Southwest China
Plant family: Schisandraceae
Raw form: Fruit

Warm and sweet, with a spicy kick and notes of a licorice-like flavor that’s similar to clove. Frequently thought of as a sweet spice, it also heightens savory flavor.

The star-shaped piece of star anise is an outer lining meant to protect seeds. Interestingly enough, star anise’s flavor comes only from this outer layer, not the seeds themselves!

Native to: Northeast Vietnam and Southwest China
Plant family: Schisandraceae
Raw form: Fruit
Chef & Owner of
Nightshade, Los Angeles

Meet

Mei Lin

Born in China, Mei spent her childhood in Dearborn, Michigan, working alongside her parents in their family-owned Chinese restaurant. Long hours at the family business started her culinary journey, which culminated with the opening of Nightshade in 2019. Her clear vision and lifelong connection to food shines through the menu of Pan-Asian-inspired LA cuisine, which earned her multiple Best New Restaurant nods.

1 / 6
Q
What would your last meal be?
A

Hainan chicken & chicken fat rice with lots of alba with truffles. A bit of caviar to start, sushi on the side, and an amazing riesling to wash it all down.

Q
What's your favorite off-the-beaten-path spice you wish more people knew about?
A

Definitely sumac. It has amazing color and flavor, and brings a fantastic acid brightness to any dish.

Q
Breakfast, lunch, dinner – which one is best?
A

There’s nothing better than connecting with friends over dinner and shooting the shit after a long day.

Q
What are you secretly addicted to?
A

Cheese.

All the spice, twice as nice

(Because bulk isn't always bettter)
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the joy of just enoughmake food and eat it!fresher spice, twice as nice
4 recipe cards

Kebabs Four Ways

Simple skewers bring bold flavors to summer barbecues and school-night suppers. A mix of delicious Middle Eastern classics and tasty Asian-inspired creations.

By Chef Mei Lin
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