Warm up on cold evenings with this one-pan, aromatic broth with pork meatballs and noodles. We’ve taken inspiration from Vietnamese pho flavours
INGREDIENT :
1 batch of meatballs (see recipe in 'Goes well with'))
1 tbsp vegetable oil
thumb-sized piece of ginger, peeled and finely grated
8 spring onions, finely sliced
2 star anise
1 cinnamon stick
2 lemongrass sticks, tough outer leaves removed and finely sliced
1-2 green chillies (seeds removed if you prefer less heat), finely sliced
small bunch of coriander, leaves and stalks separated, both finely chopped
1 tbsp light brown soft sugar
1¼ litres beef stock
1-2 tsp fish sauce
1 tsp soy sauce, plus extra to serve
2 handfuls of ready-to-eat beansprouts
3 rice noodle nests
1 lime, cut into wedge
RECIPE DIRECTION :
Prepare 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.
Put 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.
Add 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.
Meanwhile, 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.
