Pho with Asian Meatballs

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Author: OcadoLife

Prep time: 20 mins

Cook time: 15 mins

Serves: 4

A classic Vietnamese broth, perfect for chilly evenings.

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Ingredients Method

Ingredients

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

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.