Ingredients
- 20 g of ginger, sliced
- 0.25 onion, sliced
- 2 cloves of garlic, 2 cloves for the pho stock and 2 cloves finely choped for the meatballs
- 0.5 stick of cinnamon
- 8 tbsp of fish sauce, 4 tbsp for the pho stock, 4 tbsp for the sauce and 2 tsp for the meatballs
- 125 g of minced pork
- 4 tbsp of brown sugar, for the sauce
- 400 g of flat rice noodles
- 2 limes, quartered
- 1 litre of quality beef stock
- 1 star anise
- 1 pack of cream crackers, (6 crackers)
- 0.5 egg, whisked
- 10 g of coriander, finely chopped, plus extra to serve
- 1 pack of thai basil
- 1 handful of bean sprouts
- 2 chilli, shredded
- 1 tbsp of rapeseed oil
Method
Step 1
To make the stock, put all the ingredients (beef stock, 1 litre of water, ginger, onion, 2 garlic cloves, cinnamon, star anise, and 4 tbsp of fish sauce) in a pan over a high heat and bring to the boil. Leave to infuse for 5 mins. Strain and return the liquid to the pan to keep warm.Step 2
Prepare the meatballs: place the crackers in a plastic food bag and crush into crumbs with a rolling pin. In a large bowl, thoroughly mix the crushed crackers with the rest of the meatball ingredients, excluding the oil, and divide into four.Step 3
Divide each of those into six, rolling between your hands to form a small ball. You will have 24 in total.Step 4
Cook the noodles according to their instructions, set aside.Step 5
Heat the rapeseed oil in a wok set to medium-high and cook the meatballs until browned. Drain excess oil and tip in 4tbsp fish sauce and 4 tbsp brown sugar for the sauce. Cook the meatballs through and swirl the wok until the sauce caramelises.Step 6
Reheat the stock while dividing the noodles and meatballs between four bowls. Pour the hot stock over and serve with lots of the garnish.