Hoi An Chicken Meatball Pho


Created by Alastair Pert


Classical British and European, with a strong preference towards good hearty meaty dishes, game, and robust tangy sauces.

  • Created by Alastair Pert
  • 30 mins preparation
  • 25 mins cooking
  • Serves 4

A healthy yet tasty Vietnamese style pho with aromatic meatballs and delicious Tenderstem®

  • 1 garlic clove, crushed
  • 400g chicken mince
  • 100g peeled uncooked prawns
  • 1 tbsp dark soy sauce
  • 2 tsps grated ginger
  • 4 spring onions, sliced
  • 500 mL chicken stock
  • 2 tbsps vegetable oil
  • 200g Tenderstem®, chopped
  • 1/2 diced red chilli
  • 1 chopped spring onion to serve
  • Salt and freshly ground pepper
  1. Mix garlic, chicken, prawns, soy sauce, ginger, spring onions, and 100 ml of stock in a bowl to combine.

  2. Divide mixture evenly and form into 1inch meatballs.

  3. Heat oil in a large frying pan over a medium-high heat. Add meatballs and cook for about 10 mins until golden brown all over, then remove from heat and keep warm.

  4. Add Tenderstem® and chilli to same pan, season with salt and pepper, and cook over a medium-high heat for about 5 minutes.

  5. Return the meatballs to the pan along with the remaining stock. Bring to the boil, reduce heat, and simmer for about 8 minutes until meatballs are cooked through.

  6. Serve garnished with chopped spring onions.