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Posted on Wed 19th February 2020

Meatball Pho

Learn to make this light, healthy winter warmer with chef Jeremy Pang’s easy recipe for Vietnamese chicken pho with bean sprouts and vermicelli noodles!

Cuisine

Time

1 hr

Servings

4 people

Most popular
recipe

Ingredients

Pho Stock

  • 3-4 litres cold water
  • 4 chicken thighs bone-in, skin on
  • Approximately 100g wide rice noodles
  • ½ large onion
  • 2 spring onions
  • 4 cloves of garlic
  • 2 stalks of lemongrass, bruised
  • 2 tablespoons rock or palm sugar
  • 2-inch (50g) piece of ginger
  • 4-5 tablespoons fish sauce

Spices

  • 2 teaspoons coriander seeds
  • 4 green cardamom pods
  • 2 star anise
  • 2-4 inch piece of cinnamon bark

Garnish

  • A large handful of bean sprouts
  • A small handful each of mint, coriander, and Thai basil
  • 1 whole lime
  • 2 large red chillies
  • 2 tablespoons dried shallots (optional)

Meatballs

  • 500g Chicken Mince
  • Thai shallots
  • Lemongrass
  • Galangal
  • Garlic
  • Fresh coriander
  • Spring onion
  • Pinch of salt
  • 1 tsp sesame oil

Method

Preparation

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Cooking

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How to cook Meatball Pho