Vietnamese Chicken Meatball Pho

1 litre chicken stock
2 star anise
1 cinnamon stick
1 thumb-sized ginger
Vegetable oil

The Meatballs

500g chicken mince
1 stalk lemongrass
1 thumb-sized galangal
3 garlic cloves
3 Thai shallots
2 spring onions
Handful coriander
½ teaspoon salt
1 teaspoon palm sugar
1 teaspoon sesame oil

To Serve

Flat rice noodles
Bean sprouts
Thai basil
Mint
Lime wedges
Fish sauce
Palm sugar

PREPARATION

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Method

1. Heat a dry pan over medium heat and toast star anise and cinnamon briefly until fragrant, allowing the spices to release their oils.
2. Add a small splash of oil along with sliced ginger and sear for 2–3 minutes until lightly browned and aromatic.
3. Pour in chicken stock and bring to a boil, then reduce slightly and simmer for 15–20 minutes so the broth absorbs all the spice flavour.
4. Finely chop galangal, lemongrass, garlic and Thai shallots, then pound together in a mortar and pestle until a coarse fragrant paste forms.
5. Add the paste to the chicken mince along with finely chopped coriander and spring onions.
6. Season the meatball mixture with salt, palm sugar and sesame oil, mixing thoroughly to distribute the flavour evenly.
7. Lift and throw the meat mixture back into the bowl repeatedly for 10–15 times to tenderise the meat and improve the texture.
8. Wet your hands lightly with cold water and roll the mixture into evenly sized meatballs.
9. Strain large spices and ginger pieces out of the broth if desired, then season the stock with fish sauce and palm sugar until balanced.
10. Bring the broth back to a gentle boil and carefully add the meatballs into the stock.
11. Simmer the meatballs for 3–4 minutes until cooked through and floating on the surface.
12. Blanch rice noodles briefly in hot water for 10–20 seconds, then divide into serving bowls.
13. Quickly blanch bean sprouts in the broth for about 30 seconds while keeping them slightly crunchy.
14. Add bean sprouts and meatballs to the noodle bowls, then ladle over the hot fragrant broth.
15. Finish with Thai basil, mint and lime wedges before serving immediately.

School of Wok Tips

• Don’t overwork the meatballs or they can become dense.
• Wet hands make shaping meatballs much easier.
• Simmer gently rather than boiling aggressively for clearer broth.
• Fresh herbs and lime should always be added at the end.

FAQs

Why do the meatballs float when cooked?
They tighten and trap air as they cook, causing them to rise.

Can I use beef or pork mince instead?
Yes, both work very well in this recipe.

COOKING

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