Vietnamese noodle soup with pork balls recipe

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Vietnamese noodle soup with pork balls recipe

Here I have dropped some pork meatballs into a fairly traditional Vietnamese noodle soup that would be eaten day, night and even for breakfast.

Nuoc Cham is a variety of Vietnamese "dipping sauces" that are served quite frequently as condiments. You'll find it in oriental stores.

Ingredients

  • 1 large free-range egg
  • 2 tbsp plain flour
  • 500 g pork shoulder, minced
  • 2 spring onions, finely sliced
  • 1 tbsp chopped coriander
  • 2 tbsp grated fresh ginger
  • 3 tbsp Nuoc Cham
  • 2 tbsp olive oil
  • 2.5 l chicken stock
  • 1 stick cinnamon
  • 4 spring onions, sliced lengthways
  • 1 x 5cm piece of fresh ginger, peeled and thinly sliced
  • 2 tsp sugar
  • 1 tsp salt
  • 2 tbsp fish sauce
  • 1 star anise
  • 200 g -300g rice vermicelli noodles (allow 50g dried weight per person)
  • 1 red Thai chilli, seeds removed and sliced
  • 2 tbsp soy sauce
  • 3 shallots, thinly sliced
  • 150 g beansprouts, blanched
  • 1 large free-range egg
  • 2 tbsp plain flour
  • 17.6 oz pork shoulder, minced
  • 2 spring onions, finely sliced
  • 1 tbsp chopped coriander
  • 2 tbsp grated fresh ginger
  • 3 tbsp Nuoc Cham
  • 2 tbsp olive oil
  • 4.4 pints chicken stock
  • 1 stick cinnamon
  • 4 spring onions, sliced lengthways
  • 1 x 5cm piece of fresh ginger, peeled and thinly sliced
  • 2 tsp sugar
  • 1 tsp salt
  • 2 tbsp fish sauce
  • 1 star anise
  • 7.1 oz -300g rice vermicelli noodles (allow 50g dried weight per person)
  • 1 red Thai chilli, seeds removed and sliced
  • 2 tbsp soy sauce
  • 3 shallots, thinly sliced
  • 5.3 oz beansprouts, blanched
  • 1 large free-range egg
  • 2 tbsp plain flour
  • 17.6 oz pork shoulder, minced
  • 2 spring onions, finely sliced
  • 1 tbsp chopped coriander
  • 2 tbsp grated fresh ginger
  • 3 tbsp Nuoc Cham
  • 2 tbsp olive oil
  • 10.6 cups chicken stock
  • 1 stick cinnamon
  • 4 spring onions, sliced lengthways
  • 1 x 5cm piece of fresh ginger, peeled and thinly sliced
  • 2 tsp sugar
  • 1 tsp salt
  • 2 tbsp fish sauce
  • 1 star anise
  • 7.1 oz -300g rice vermicelli noodles (allow 50g dried weight per person)
  • 1 red Thai chilli, seeds removed and sliced
  • 2 tbsp soy sauce
  • 3 shallots, thinly sliced
  • 5.3 oz beansprouts, blanched

Details

  • Cuisine: Vietnamese
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins
  • Serves: 4

Step-by-step

  1. Beat the egg with the plain flour in a large mixing bowl. Add the minced pork, spring onions, coriander, ginger and Nuoc Cham and mix with your hands until well combined.
  2. Heat a small frying pan over a high heat. Break off a small amount of the mixture, flatten between your fingers and fry until cooked. Taste to check the seasoning and add more if necessary. Form the mixture into 16-18 balls each 4cm in diameter, packing each one firmly.
  3. Heat the oil in a heavy-based frying pan and add the balls in batches so as not to overcrowd the pan. Brown the balls for 3 minutes on each side, then remove them from the pan and set aside.
  4. In a large pan, add the Chicken Stock, cinnamon, spring onions, fresh ginger, sugar, salt, fish sauce and star anise, then bring to the boil. Reduce the heat and simmer for 40 minutes to let the flavours infuse. Strain the broth into another pan and taste for flavour - you can add a little Nuoc Cham if it needs a boost. Turn the heat back on, drop in the pork balls and simmer for 15 minutes, or until the balls are cooked through.
  5. Meanwhile, drop the noodles into a pan of boiling water and cook for 2 minutes, then drain, refresh under cold water and drain again. Pour the soy sauce into a little dish and add the sliced chilli.
  6. Drop the beansprouts into a saucepan of boiling water. Return to the boil and cook for 1 minute, then drain. Refresh in ice cold water and drain again.
  7. Divide the noodles, shallots and beansprouts between your serving bowls, then pour over the broth and balls and garnish with coriander, basil and a wedge of lime. Serve the chilli soy sauce on the side to mix in if you require an extra flavour kick.

Taken from Jez's book, The Bowler's Meatball Cookbook

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