Meatball Pho

Preparation

1. First get your spices together: collecting the coriander seeds, star anise, cinnamon bark and cardamom pods. With the side of a large knife or cleaver, crush the cardamom pods to release their seeds, and break the cinnamon bark into small pieces.

2. Add all of these ingredients to the bottom of a large deep-sided stock pot or frying pan, without any oil, and heat over a medium to low heat until aromatic.

3. Prepare your noodles and other vegetables. First, place the dried wide rice noodles in a large bowl and cover with boiling water, leaving to soak for 10 minutes.

4. Next, peel and slice half a large onion into rough chunks, before removing the roots of the 2 spring onions and also slicing them into large pieces.

5. Then, take your piece of ginger and, using a teaspoon, peel off the bitter skin. Roughly chop the ginger before crushing it with the side of a knife or cleaver to release its flavours.

6. Moving on to your lemongrass, remove the tough white ends from each stalk before again using the side of your knife to bash and bruise the lemongrass pieces, slicing each stalk into thirds. Lastly, peel and crush the 4 whole garlic cloves, and then set all of the onions, ginger and garlic to one side to be used later in the pho’s stock.

7. Prepare your garnish. Slice the lime into 8 equal wedges, before removing the green stalks from both red chillies and slicing them in half length-ways. Open the chillies up, scraping out the seeds and then slicing both chillies into long, thin matchsticks. Set the lime wedges and sliced chillies on a plate to one side, to be used at the very end of the dish.

8. Once the noodles are adequately soaked, strain them and then run them under cold water to prevent them from cooking any further. Leave to one side for later.

Cooking the meatballs

9. Put the garlic, lemongrass, galangal and shallots in a food processor and whiz to a paste. Finely chop the coriander and spring onion and put them in a large bowl with the paste. Add the chicken mince and season with salt and sesame oil.

10. Fill a bowl with cold water. Dip the palms of your hands into the water, then pick up and roll a portion of the meatball mix into ping pong sized balls. Repeat until all the mix has been used, placing the meatballs on a large cold plate once rolled.

11. To cook the meatballs carefully lower the meatballs into the stock and leave to cook, covered, for 30–40 minutes. Spoon the meatballs and stock into bowls and serve with the noodles. Garnish with coriander, mint and a lime wedge.

Enjoy!

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