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Vietnamese Meatball Pho Noodle Soup

Prep Time1 hour 30 minutes
Cook Time1 hour 30 minutes
Total Time3 hours
Servings: 8 small servings

Ingredients

Stock

  • 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

Meatballs

  • 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

Instructions

  • 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!