Learn . Laugh . Eat

Meatball Pho

Prep: 15 Mins

Cook: 40 Mins

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!

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

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, as well as breaking the cinnamon bark into small pieces. 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.

While waiting for the spices to heat, prepare your noodles and other vegetables. First, place your dried wide rice noodles in a large bowl and cover with boiling water, leaving to soak for 10 minutes. 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. 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. 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.

Finally, prepare your garnish. First, 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.

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 Put the garlic,lemon grass, 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. 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.

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.

How To Make Meatball Pho

Jeremy makes a delicious, Vietnamese inspired, meatball pho noodle soup! - Check it out!

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


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

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, as well as breaking the cinnamon bark into small pieces. 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.

While waiting for the spices to heat, prepare your noodles and other vegetables. First, place your dried wide rice noodles in a large bowl and cover with boiling water, leaving to soak for 10 minutes. 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. 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. 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.

Finally, prepare your garnish. First, 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.

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 Put the garlic,lemon grass, 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. 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.

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.

How To Make Meatball Pho

Jeremy makes a delicious, Vietnamese inspired, meatball pho noodle soup! - Check it out!

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

instagram pinterest TABLEFLIP Youtube Icon