For the pho broth
piece fresh ginger, grated
vermicelli rice noodles
For the chicken balls
chicken mince (light meat)
spring onions, very finely sliced
fresh coriander, chopped
spring onions, finely sliced
lime, cut into 6 wedges
For the pho broth, pour the chicken stock into a large heavy-based saucepan.
Add the ginger, garlic, star anise, kaffir lime leaves and peppercorns.
Roughly chop one of the chillies and add to the stock.
Heat the stock to a gentle simmer and allow simmering for 30 minutes.
Place the noodles in a bowl. Pour boiling water over the noodles and leave to stand for ten minutes (or cook according to packet instructions). Drain and set aside.
Strain the stock to remove the herbs and spices and return the strained liquid to the pan and add the 2tbsp of fish sauce.
For the chicken balls, de-seed and finely chop the red chillies and process.
Add the chicken, spring onions, coriander, 2tbsp of fish sauce and the kaffir lime zest and blend until mixed together.
Roll the chicken mixture into bite-sized balls and place in the fridge for ten minutes.
Heat a large frying pan. Add the oil and then the chicken balls and stir–fry over a high heat for 6-7 minutes, until golden brown and almost cooked through.
You will to keep them moving all the time to ensure they colour evenly.
Just before serving, add the chicken balls to the stock to cook thoroughly.
Serve as pictured.
Per 479g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.