Ingredients
Meatballs
2 tbsp (30 mL) canola or sunflower oil, divided (approx)
2 shallots, finely chopped
2 green onions, finely chopped
3 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
1 red finger chili pepper, seeded and finely chopped
1 egg
⅓ cup (75 mL) panko bread crumbs
2 tbsp (30 mL) EACH chopped fresh cilantro and mint
1½ tsp (7 mL) grated lime zest
1 tbsp (15 mL) fish sauce
1½ tsp (7 mL) honey
½ tsp (2 mL) salt
¼ tsp (1 mL) fresh ground pepper
1 lb (500 g) Lean Ground Beef
Soup
2 cartons (EACH 900 mL) prepared pho seasoned broth
6 oz (175 g) thin rice noodles
Bean sprouts
Red finger chili peppers, sliced
Green onions, finely chopped
Fresh mint and cilantro leaves
Hoisin sauce or sriracha (optional)
Lime wedges
Instructions
- Meatballs: Heat a thin layer of oil in a large skillet over medium-high heat. Add shallots, green onions, garlic, gingerroot and chili pepper; cook, stirring, for about 3 minutes or until tender. Transfer to a large bowl and let cool completely. (Reserve skillet.)
- Add egg to the cooled vegetables and beat with a fork until blended; stir in bread crumbs, cilantro, mint, lime zest, fish sauce, honey, each salt and pepper. Gently mix in beef with a fork (careful not to over-mix).
- Scoop 1 tbsp (15 mL) of the meat mixture and roll into about forty-five 1-inch (2.5 cm) meatballs. Place onto a baking sheet or plate.
- Heat 1 tbsp (15 mL) oil in skillet over medium-high heat. Cook meatballs, in batches and turning as needed, for about 5 minutes or until browned all over. Transfer to a clean plate. Add more oil to skillet between batches, as necessary.
- Soup: Heat broth in a pot over medium-high heat until simmering. Add meatballs; reduce heat and simmer gently, for about 4 minutes or until a digital instant-read thermometer inserted sideways into several meatballs reads 160°F (71°C). Stir in bean sprouts if using; simmer for 1 minute.
- Meanwhile, cook noodles according to package directions until just tender; drain and divide among 4 heated serving bowls.
- Ladle broth and meatballs over noodles and top with chili peppers, green onions, mint and cilantro. Season with hoisin, as desired, and serve with lime wedges.
Notes
Tip: Pho seasoned broth is available in cartons at well-stocked supermarkets. If it’s not available, substitute 2 cartons (EACH 900 mL) beef broth and simmer with a 2-inch (5 cm) piece of gingerroot, thinly sliced, and ¼ tsp (1 mL) each ground cinnamon, cloves and star anise in a saucepan for 5 to 10 minutes to blend the flavours. Season with fish sauce and brown sugar to taste, then add noodles.