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
Mix garlic, chicken, prawns, soy sauce, ginger, spring onions, and 100 ml of stock in a bowl to combine.
Divide mixture evenly and form into 1inch meatballs.
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.
Add Tenderstem® and chilli to same pan, season with salt and pepper, and cook over a medium-high heat for about 5 minutes.
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.
Serve garnished with chopped spring onions.