Vietnamese Beef Meatball Pho Soup

Name: Vietnamese Beef Meatball Pho Soup with Rice Noodles and Toppings
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Grass fed Beef Mince Lean; 40 Grams of Spring onion; 10 Grams of Fresh mint; 10 Grams of Panko bread crumbs; 2 Grams of Chinese 5 spice; 10 Grams of Garlic paste; 10 ML of Soy sauce; 0 Tsp of Salt; 1 Tsp of Black pepper; 1 Piece of Brown onion; 30 Grams of Ginger; 2 Grams of Fennel seeds; 2 Grams of Coriander seeds; 1 Piece of Cinnamon stick; 2 Piece of Star anise; 1,000 ML of Water; 150 Grams of Rice noodles; 1 Piece of Carrot; 2 Piece of Beef stock cube; 10 ML of Fish sauce; 15 Grams of Fresh coriander; 15 Grams of Thai basil; 1 Piece of Small red chilli; 1 Piece of Lime; 50 Grams of Bean sprouts; 20 Grams of Hoisin sauce

with Rice Noodles and Toppings

Our take on a classic! Meatballs and noodles simmered in a flavourful beef stock with charred onion and ginger; infused with spices of cinnamon, star anise, fennel and coriander.

113 Reviews

Cals 552 · Prot 42 · Carbs 69 · Fat 14

Calorie Smart

45 min

Vietnamese Beef Meatball Pho Soup with Rice Noodles and Toppings

Our take on a classic! Meatballs and noodles simmered in a flavourful beef stock with charred onion and ginger; infused with spices of cinnamon, star anise, fennel and coriander.

113 Reviews

Cals 552 · Prot 42 · Carbs 69 · Fat 14

Calorie Smart

Ingredients

Meatball

Grass fed Beef Mince Lean

350 Grams

Spring onion

40 Grams

Fresh mint

10 Grams

Panko bread crumbs 10*11*12*

10 Grams

Chinese 5 spice

2 Grams

Garlic paste

10 Grams

Soy sauce 9*10*11*

10 ML

Salt

0.3 Tsp

Black pepper

0.5 Tsp

Soup

Brown onion

1 Piece

Ginger

30 Grams

Fennel seeds

2 Grams

Coriander seeds

2 Grams

Cinnamon stick

1 Piece

Star anise

2 Piece

Water

1,000 ML

Rice noodles

150 Grams

Carrot

1 Piece

Beef stock cube 9*11*15*

2 Piece

Fish sauce 6*10*

10 ML

To serve

Fresh coriander

15 Grams

Thai basil

15 Grams

Small red chilli

1 Piece

Lime

1 Piece

Bean sprouts

50 Grams

Hoisin sauce 3*9*10*

20 Grams

Allergens

*10 Wheat, *11 Gluten, *12 Lupin, *9 Soya, *15 Celery, *6 Fish, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2309 / 552
Fats (g)	13.7
of which saturated (g)	5.7
Carbohydrates (g)	69
of which sugars (g)	15.4
Fibers (g)	10.1
Proteins (g)	42.2
Salt (g)	10

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Bake meatballs

Preheat the oven to 180°C/200°C.
Line a baking tray with parchment paper.
Trim and finely chop the spring onions.
Pick and finely chop the mint.
Combine the beef mince, spring onions, mint, panko bread crumbs, Chinese 5 spice, garlic paste, soy sauce, and black pepper.
Mix well until combined and form into 12 meatballs.
Bake for 15-20 min until cooked through.
Set aside.

2 Start soup base

Meanwhile, peel and slice the onion in half.
Peel the ginger and slice into coins.
Place a large pot with a lid over medium-high heat.
Add the onion and ginger and dry-cook for 3-4 min to develop some charred, smoky flavour.
Add the fennel seeds, coriander seeds, cinnamon stick, and star anise.
Dry toast for 1 min until fragrant. Add the measured water.
Bring to a boil, then cover. Lower the heat to medium, and simmer for 15-18 min.

Tip! This method will help develop a deeply flavourful stock!

3 Boil rice noodles

Meanwhile, boil a kettle of water.
To a large bowl, add the noodles with a good pinch of salt, and pour the hot water over.
Cover with a lid or cling film, and leave to soak for 10 min.
Drain once tender, and rinse with cold water.

Tip! The noodles will be warmed back up again later when serving in step 6.

4 Prep toppings

Meanwhile, pick the coriander leaves.
Pick the Thai basil.
Slice the red chilli into thin strips.
Slice the lime into wedges.
Rinse and pat dry the bean sprouts.
Arrange all the vegetables on a plate.
These will be your individual toppings to flavour your soup upon serving!.

Tip! Sensitive to heat? Deseed the red chillis and use only a small amount.

5 Finish Soup

Peel and finely slice the carrots.
Using a fine mesh strainer over a very large bowl, carefully pour the soup over to strain the cooked aromatics (onion, ginger, and seeds).
Discard the aromatics.
Return the now cleared soup back to the pot, and add the beef stock cubes, carrots, the baked meatballs, and fish sauce.
Bring to a simmer and cook for 2-3 min further until the carrots are tender and the meatballs are warmed through.

Tip! Adjust the quantity of the broth by adding more water if it has evaporated too much.

6 Serve

Divide the rice noodles and meatballs among bowls, and pour the hot soup over.
Let everyone garnish their own bowl with the fresh coriander, bean sprouts, Thai basil, and red chilli (spicy!).
Serve the Vietnamese Beef Meatball Pho Soup with lime wedges and hoisin sauce to the side.