VIETNAMESE MEATBALL PHO NOODLE SOUP (PHO BO) - COOKING AND BEER

Vietnamese Meatball Pho Noodle Soup (Pho Bo) - Cooking and Beer image

Provided by @MakeItYours

Number Of Ingredients 31

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8 cups beef stock
3 green onions (sliced)
1/4 cup chopped cilantro
1 tbsp grated ginger
2 bay leaves
2 dried pepper (I used fresno peppers)
1/2 tsp whole cloves
1 star anise
1/2 tsp black peppercorns
1/2 tsp coriander seeds
1/2 cup Japanese sake
1 lb ground pork
1/4 cup hoisin sauce
1/2 cup plain breadcrumbs
1 tbsp fish sauce
1 tbsp ponzu sauce
1 tbsp honey
1 tsp fine sea salt
1/2 tsp black pepper
2 green onions (chopped finely)
1/4 cup chopped cilantro
3 clove garlic (finely minced)
vegetable oil
6 cups prepared beef stock (recipe below)
1 recipe pork meatballs (recipe below)
8 oz dried rice noodles (cooked per manufacturer's instructions)
1 bunch cilantro leaves
2 green onions (sliced)
2 serrano or jalapeno peppers (sliced)
hoisin sauce (for drizzling)
bean sprouts (garnish)

Steps:

To a large pot, combine the beef stock, green onions, chopped cilantro, ginger, bay leaves, peppers, cloves, star anise, black peppercorns, coriander seeds, and Japanese sake. Bring the mixture to a boil and lower to a simmer. Simmer the broth for 1 1/2 hours, covering the broth after 1/2 hour. Strain the broth into a bowl and then transfer it back to the pot. Keep warm on the stove until you are ready to serve.
In a large bowl, combine all of the ingredients for the meatballs, except for the vegetable oil. Using clean hands or a large wooden spoon mix the ingredients together until fully combined. Line a baking sheet or large plate with parchment paper and form the meat into tablespoon-sized balls. Cover them with plastic wrap and place them in the fridge to firm up for about 30 minutes.
Heat vegetable oil in a large nonstick skillet set over medium-high heat. Add the meatballs and brown on two sides. Lower the heat to medium-low and cover. Cook for 25-30 minutes or until the meatballs are cooked through. Transfer to a large plate and cover with foil until you are ready to serve.
Assemble your bowls by placing cooked rice noodles and meatballs in the bowl. Pour the stock over top and then garnish with cilantro, green onions, jalapeno peppers, bean sprouts and a drizzle of hoisin sauce. Enjoy!