Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Pho with Asian Meatballs…
Pho with Asian meatballs

Pho with Asian Meatballs

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

A classic Vietnamese broth, perfect for chilly evenings.
Share recipe


  • 1 litre quality beef stock
  • 20g ginger, sliced
  • ¼ onion, sliced
  • 2 cloves garlic, 2 cloves for the pho stock and 2 cloves finely choped for the meatballs
  • ½ stick cinnamon
  • 1 star anise
  • 8 tbsp fish sauce, 4 tbsp for the pho stock, 4 tbsp for the sauce and 2 tsp for the meatballs
  • 1 pack cream crackers, (6 crackers)
  • 125g minced pork
  • ½ egg, whisked
  • 10g coriander, finely chopped, plus extra to serve
  • 1 tbsp rapeseed oil
  • 4 tbsp brown sugar, for the sauce
  • 400g flat rice noodles
  • 1 pack Thai basil
  • 1 handful bean sprouts
  • 2 chilli, shredded
  • 2 limes, quartered


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.

Shop the ingredients

You might like