Healthy, quick and delicious pho has rapidly gained popularity in the U.S. Traditionally served with thinly sliced beef, pork, chicken, fish or shrimp, our chef’s twist includes flavorful Vietnamese Chicken Meatballs* that are worth the extra effort.
Ingredients
Vietnamese Chicken Meatballs
1 sm shallot, peeled and roughly chopped
2 cloves garlic
2 green onions, white and green parts, cut into pieces
1/4 c cilantro leaves
1″ piece ginger, peeled and cut
1 t sesame oil
1 T soy sauce
1 T fish sauce
2 t sugar
1/2 t black pepper
1 egg white
2 T rice flour
1 lb ground chicken
1 T sugar
Pho
8 oz “rice stick” noodles
1 qt chicken broth or stock
1 pkg Asian Gourmet Vietnamese Pho paste
2-4 star anise pieces (optional)
20 Chicken Meatballs (recipe above)
3/4 oz Thai basil leaves
3/4 oz cilantro leaves
1/2 oz mint leaves
1 red Fresno chili, sliced thinly (optional)
2 green onions, chopped
1 carrot, peeled in strips
12 oz fresh bean sprouts
1 lime, wedged
Steps
Vietnamese Chicken Meatballs
Serves: 4 (20 meatballs)
Difficulty: easy
Active time: 20 min
Non-active time: 1-2 hour
Baking time: 18-20 min
Special tools: mini chopper or food processor, parchment paper
Place shallot, garlic, green onion, cilantro and ginger in chopper or processor bowl and pulse into a paste. Add all other ingredients except chicken and 1 T sugar and pulse to combine.
Place chicken in a mixing bowl, add the seasonings paste and mix well. Cover and refrigerate 1-2 hours.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Use a bowl with cold water to wet your hands to form 20 silver dollar-sized balls. Wet hands between every few meatballs to keep them from sticking to mixture. Place balls onto prepared pan and sprinkle with remaining 1 T sugar. Bake approx. 18-20 min until lightly browned and done inside, rotating pan halfway through.
Pho
Serves: 3-4
Difficulty: easy
Cook time: 20 min
Prep time: 20 min
Cook rice noodles according to package directions. Meanwhile, bring broth and pho paste to a boil in separate pan. Add star anise pods and cooked meatballs to broth. Turn off heat. Serve rice noodles with meatballs and broth in soup bowls. Serve herbs, chili, onions, carrot, sprouts and lime wedges on the side to add, as desired.
