Warm up on cold evenings with this one-pan, aromatic broth with pork meatballs and noodles. We’ve taken inspiration from Vietnamese pho flavours
Prep:10 mins
Serves 4
1 batch of meatballs (see recipe in ‘Goes well with’))1 tbsp vegetable oilthumb-sized piece of ginger, peeled and finely grated8 spring onions, finely sliced2 star anise1 cinnamon stick2 lemongrass sticks, tough outer leaves removed and finely sliced1-2 green chillies (seeds removed if you prefer less heat), finely slicedsmall bunch of coriander, leaves and stalks separated, both finely chopped1 tbsp light brown soft sugar1¼ litres beef stock1-2 tsp fish sauce1 tsp soy sauce, plus extra to serve2 handfuls of ready-to-eat beansprouts3 rice noodle nests1 lime, cut into wedges
STEP 1Prepare the meatballs (see recipe in ‘Goes well with’), then heat the oil in a large saucepan over a medium heat. Fry the meatballs in batches, turning every 1-2 mins until browned all over. Remove the pan from the heat, transfer the meatballs to a plate and set aside.STEP 2Put the ginger, three-quarters of the spring onions, the star anise, cinnamon, lemongrass, half of the green chilli, the coriander stalks, sugar and beef stock in the pan, and bring to the boil over a medium heat. Reduce the heat to a simmer and cook for 35 mins until the lemongrass has become tender and the flavours have infused.STEP 3Add the meatballs and simmer for 10-12 mins until cooked through, then add the fish sauce to taste, along with the soy sauce and freshly ground black pepper. Add the beansprouts, turn up the heat to medium-high, and cook for another 3 mins.STEP 4Meanwhile, cook the noodles following pack instructions. Drain well and divide between four bowls. Top with the meatballs and broth, removing the cinnamon and star anise. Scatter over the remaining spring onions, chilli and coriander leaves, and serve with lime wedges for squeezing over.
