This simple meatball pho is packed with aromatic flavours. Ready to serve in just 15 minutes, it’s the perfect midweek meal.
Serves44
Cook time10 mins10 minutes
Prep time5 mins5 minutes
Ingredients
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
