Easy meatball pho
This simple meatball pho is packed with aromatic flavours. Ready to serve in just 15 minutes, it’s the perfect midweek meal.
- 2 tsp sesame oil
- 420g pkt Coles Graze Grass Fed Beef Meatballs
- 1 red capsicum, seeded, thinly sliced
- 2 cups (500ml) salt-reduced chicken stock
- 11/2 tbs fish sauce
- 11/2 tbs salt-reduced soy sauce
- 5cm-piece ginger, peeled, thinly sliced
- 4 whole star anise
- 400g rice vermicelli noodles
- 2 pak choy, halved
Heat the oil in a large saucepan over medium-high heat. Add the meatballs and cook, turning, for 5 mins or until browned. Transfer to a heatproof bowl.
Add the capsicum to the pan. Cook for 1 min or until just tender. Add stock, fish sauce, soy sauce, ginger, star anise and 4 cups (1L) water. Bring to the boil.
Return meatballs to the stock mixture in the pan with noodles. Cook for 2 mins or until noodles are tender and meatballs are cooked through. Add the pak choy and simmer for 1 min or until just wilted. Season. Divide among serving bowls.
Serve with basil sprigs, lime wedges, spring onion curls and sliced long red chilli
Boost the veg Pho is great with loads of veggies – try sliced carrot, fennel or mushroom.