Vietnamese meatball pho noodle soup (pho bo) is a comforting way to warm you up this winter. The meatballs set this pho apart and are super flavorful!
You guys all know how much I am absolutely in love with soup, and I don’t discriminate. I like all kinds of soup. Broth-based soups are just as much of an obsession as cream-based chowder-like soup. I can go anywhere from a creamy chicken and dumpling soup to a ramen noodle soup or pho noodle soup. With this being the case, I am constantly trying to switch up my soup game, especially this time of year. Zach and I live in a very small college town in Wyoming. While we have some really great places to eat, we don’t get everything which is why we are so lucky to live so close to both Denver and Salt Lake City. With that being said, one thing we do have is pho. There is something to be said about making your own however.
This recipe for pho is one of my absolute favorites. I tend to lean towards the pho that is loaded with meatballs and noodles. I don’t dislike a vegetarian or beef version, but meatballs are my favorite. This soup is so warming you guys. It is so comforting this time of year, especially if you are battling a cold. It will sooth the throat and melt your heart. Trust me on this. It is really that good.
Beer Because this soup has some kick, I chose to pair it with an IPA. I love IPAs with spicy foods. They pair so perfectly with Asian-style foods also. The earthiness you get from the hops really accentuates the pepper and ginger. It’s truly a match made in heaven. Give it a try!
Vietnamese Meatball Pho Noodle Soup (Pho Bo)
- 8 cups beef stock
- 3 green onions sliced
- 1/4 cup chopped cilantro
- 1 tbsp grated ginger
- 2 bay leaves
- 2 dried pepper I used fresno peppers
- 1/2 tsp whole cloves
- 1 star anise
- 1/2 tsp black peppercorns
- 1/2 tsp coriander seeds
- 1/2 cup Japanese sake
- 1 lb ground pork
- 1/4 cup hoisin sauce
- 1/2 cup plain breadcrumbs
- 1 tbsp fish sauce
- 1 tbsp ponzu sauce
- 1 tbsp honey
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 2 green onions chopped finely
- 1/4 cup chopped cilantro
- 3 clove garlic finely minced
- vegetable oil
Pho Noodle Soup
- 6 cups prepared beef stock recipe below
- 1 recipe pork meatballs recipe below
- 8 oz dried rice noodles cooked per manufacturer's instructions
- 1 bunch cilantro leaves
- 2 green onions sliced
- 2 serrano or jalapeno peppers sliced
- hoisin sauce for drizzling
- bean sprouts garnish
- To a large pot, combine the beef stock, green onions, chopped cilantro, ginger, bay leaves, peppers, cloves, star anise, black peppercorns, coriander seeds, and Japanese sake. Bring the mixture to a boil and lower to a simmer. Simmer the broth for 1 1/2 hours, covering the broth after 1/2 hour. Strain the broth into a bowl and then transfer it back to the pot. Keep warm on the stove until you are ready to serve.
- In a large bowl, combine all of the ingredients for the meatballs, except for the vegetable oil. Using clean hands or a large wooden spoon mix the ingredients together until fully combined. Line a baking sheet or large plate with parchment paper and form the meat into tablespoon-sized balls. Cover them with plastic wrap and place them in the fridge to firm up for about 30 minutes.
- Heat vegetable oil in a large nonstick skillet set over medium-high heat. Add the meatballs and brown on two sides. Lower the heat to medium-low and cover. Cook for 25-30 minutes or until the meatballs are cooked through. Transfer to a large plate and cover with foil until you are ready to serve.
- Assemble your bowls by placing cooked rice noodles and meatballs in the bowl. Pour the stock over top and then garnish with cilantro, green onions, jalapeno peppers, bean sprouts and a drizzle of hoisin sauce. Enjoy!