Ginger-Pork Meatball Pho
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.7 out of 5 stars
(102)
Ingredients
Yields 4
- 1 pound ground pork
- 2 tablespoons minced ginger
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 4 cups beef broth
- 2 cups water
- 2 tablespoons soy sauce
- 8 ounces rice noodles
- 1 cup bean sprouts
- 1/2 cup chopped fresh cilantro
- 1/2 cup sliced green onions
- 1 lime, cut into wedges
- Fresh basil leaves for garnish
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Preparation
Step 1
In a mixing bowl, combine ground pork, ginger, garlic, fish sauce, salt, and pepper. Mix until well combined.
Step 2
Form the mixture into small meatballs, about 1 inch in diameter.
Step 3
In a large pot, heat vegetable oil over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove meatballs from the pot and set aside.
Step 4
In the same pot, add sliced onions and sauté until soft, about 3 minutes.
Step 5
Pour in beef broth, water, and soy sauce. Bring to a boil.
Step 6
Add rice noodles and cook according to package instructions until tender.
Step 7
Return meatballs to the pot and simmer for an additional 5 minutes to ensure they are cooked through.
Step 8
To serve, divide noodles and meatballs among bowls. Ladle broth over the top.
Step 9
Garnish with bean sprouts, cilantro, green onions, lime wedges, and basil leaves.
Step 10
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Chef's notes
For a spicier version, add sliced chili peppers to the broth.
Feel free to substitute chicken or beef for pork if desired.
This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
