Paired with an IPA
You guys all know how much I am absolutely in love with soup, and I don’t discriminate. I like all kinds of soup. Broth-based soups are just as much of an obsession as cream-based chowder-like soup. I can go anywhere from a creamy chicken and dumpling soup to a ramen noodle soup or pho noodle soup. With this being the case, I am constantly trying to switch up my soup game, especially this time of year. Zach and I live in a very small college town in Wyoming. While we have some really great places to eat, we don’t get everything which is why we are so lucky to live so close to both Denver and Salt Lake City. With that being said, one thing we do have is pho. There is something to be said about making your own however.
This recipe for pho is one of my absolute favorites. I tend to lean towards the pho that is loaded with meatballs and noodles. I don’t dislike a vegetarian or beef version, but meatballs are my favorite. This soup is so warming you guys. It is so comforting this time of year, especially if you are battling a cold. It will sooth the throat and melt your heart. Trust me on this. It is really that good.
Beer Because this soup has some kick, I chose to pair it with an IPA. I love IPAs with spicy foods. They pair so perfectly with Asian-style foods also. The earthiness you get from the hops really accentuates the pepper and ginger. It’s truly a match made in heaven. Give it a try!
Vietnamese Meatball Pho Noodle Soup (Pho Bo)
Serves 8 cups
Justine
1 hr, 30 Prep Time
1 hr, 30 Cook Time
3 hrTotal Time
Save Recipe
Ingredients
- 6-8 cups beef stock
- 3 green onions, sliced
- 1/4 cup chopped cilantro
- 1 tablespoon grated ginger
- 2 bay leaves
- 2 dried peppers (I used fresno pepper)
- 1/2 teaspoon whole cloves
- 1 star anise
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon coriander seeds
- 1/2 cup Japanese sake
- 1 pound ground pork
- 1/4 cup hoisin sauce
- 1/2 cup plain breadcrumbs
- 1 tablespoon fish sauce
- 1 tablespoon ponzu sauce
- 1 tablespoon honey
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 2 green onions, chopped finely
- 1/4 cup chopped cilantro
- 3 cloves of garlic, finely minced
- vegetable oil
- 6-8 cups prepared beef stock (recipe below)
- 1 recipe pork meatballs (Recipe below)
- 6-8 ounces dried rice noodles, cooked per manufacturer's instructions
- 1 bunch of cilantro leaves
- 2 green onions, sliced
- 2 serrano or jalapeno peppers, sliced
- hoisin sauce, for drizzling
- bean sprouts (not pictured), if desired
Instructions
- 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!
