Vietnamese Meatball Pho Recipes

QUICKER PHO WITH MEATBALLS - VIETNAM

Steps:

• Set large, flameproof casserole or stockpot over medium heat; add oil. A minute later, add garlic and chopped onion. Cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, combine pork and minced onion with a large pinch of salt; form into about 20 small meatballs.
• When onion is cooked, remove with slotted spoon. Add meatballs to pan. Turn heat to high; brown quickly, about 5 minutes. Return onion to the pan along with the stock, anise, pepper, cloves, cinnamon, ginger, nam pla and sugar.
• Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes, until the meatballs are cooked through and the seasonings have married.
• Meanwhile, cook the rice noodles in boiling salted water until tender, just a few minutes. Strain, rinse in cold water, and set aside.
• When meatballs are cooked, add noodles to the broth and reheat them. Divide noodles and meatballs among 6 - 8 serving bowls and pour in the broth. Garnish with bean sprouts, cilantro, basil, chiles and scallions. Serve, squeezing lime juice over all.

VIETNAMESE MEATBALL PHO

Steps:

• Heat oven to 350°F.
• Heat oil in Dutch oven or small stockpot on medium-high heat. Add steak slices; cook 4 min. or until done, stirring frequently. Add 1 gal. water, bouillon, soy sauce, ginger, onion powder, ginger, black pepper, cinnamon, cloves and anise; mix well. Bring to boil; simmer on medium-low heat 30 min., stirring occasionally.
• Meanwhile, mix ground beef, stuffing mix, crushed red pepper, garlic powder, and remaining water just until blended. Roll into 40 meatballs, using about 2 tsp. meat mixture for each meatball. Place on parchment-covered rimmed baking sheet. Bake 8 to 10 min. or until done.
• Remove and discard anise pod from ingredients in Dutch oven. Add meatballs; stir. Return to simmer, stirring occasionally. Serve over noodles.

VIETNAMESE PHO

Steps:

• Soak bone overnight in cold water.
• Place bones, oxtails and flank steak in a large stock pot. Add SALTED BOILING water to cover and bring to a boil. Better yet, boil water, add salt then add bones. Marinate oxtails and flank steak with fish sauce, sugar, black pepper.
• Cook 5 minutes, drain and rinse pot and bones.
• Return bones to pot, add 6 quarts COLD WATER and bring to a boil. Skim surface of scum and fat. Stir bones at bottom. After 1 hour of simmering, add oxtails & flank steak.
• The ginger root, shallots, and onion need to be roasted. The ginger root until the outer layer peels off easily. The onion until outer layer is semi-burnt. About 3 min. Roast the anise seeds in a pan for 2 min. Add to broth while waiting to boil.
• Meanwhile, slice beef sirloin against grain into paper-thin slices, about 2-by-2 inches. Slice flank steak the same way; that is after they are cooked for about 1 hour.
• Set aside. In a small bowl, combine scallions, cilantro, and half the sliced onions.
• Place remaining onions in another bowl and mix in hot chili sauce. Soak rice noodles in water. When broth is ready, discard bones.
• Strain broth through a colander lined with a double layer of damp cheesecloth into a clean pot. Add fish sauce and bring to a boil.
• Reduce heat to simmer.
• In another pot, bring 4 quarts of water to a boil.
• Add noodles and drain immediately.
• Do not overcook noodles

VIETNAMESE CHICKEN MEATBALL SOUP WITH BOK CHOY

Steps:

• In a large bowl, combine the first 5 ingredients. Add chicken; mix lightly but thoroughly. Shape into 3/4-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain. Transfer to a 4- or 5-qt. slow cooker., Add stock, tomatoes, onion, bok choy, carrots, red peppers, julienned serrano peppers, garlic and salt. Cook, covered, on low 6-8 hours or until meatballs are cooked through and vegetables are tender. If desired, stir in panko. Without stirring, drizzle beaten egg into slow cooker. Let stand until egg is set, 2-3 minutes. Freeze option: Before adding egg, cool soup. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Without stirring, drizzle beaten egg into soup. Let stand until egg is set, 2-3 minutes.