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Ingredients
For the broth
- 1 litre chicken stock
- 2 Star anise
- 1 clove Garlic, peeled and crushed
- 2 Shallots, peeled
- 2 dried shiitake mushrooms, soaked in a bowl of water until softened
- pinch Sugar
- dash Fish Sauce
For the meatballs
- 2-3 Thai Shallots, or regular shallots
- 3-4 Thai lime leaves
- 1 small piece fresh ginger
- 1 clove Garlic, peeled, finely chopped
- 1 Thai bird's eye chillies
- 1 tsp coriander stalks
- 200g minced pork
- 1 Egg
- splash Fish Sauce, plush extra to taste
- 2 tbsp sunflower oil
For the noodles
- 2-3 bunches fresh, wide Rice noodles, if using dried, soak in cold water until softened first, then drain
- 2 long, red Chillies, finely sliced
- 1 large piece fresh ginger, chopped into matchsticks
- 1 handful fresh herbs, coriander, mint, Thai basil, mint, roughly chopped
- 1 handful bean sprouts
- 2 small Lebanese-style Cucumber, finely sliced
- 2 Spring onions, sliced at an angle
- 1 handful pea shoots
- 1 lime, cut into wedges
- 2-3 tbsp Peanuts, roasted and lightly crushed
Method
1. For the broth: place all of the broth ingredients into a pan and bring to the boil. Reduce the heat to a simmer and cook for 5-6 minutes, or until aromatic. Strain the broth into a clean pan, then set aside.2. For the meatballs: place the shallots, lime leaves, ginger, garlic, birds eye chilli and coriander stalks into a food processor and pulse until well combined. Add the mixture to the pork mince, along with the egg, and mix well. Season with a dash of fish sauce.
3. Roll the meat into small balls. Heat a the sunflower oil in a frying pan, then fry the meatballs for 4-5 minutes on all sides, or until golden-brown and cooked through. Drain on kitchen paper and set aside.
4. For the noodles, divide the noodles between two serving bowls and arrange the herbs and vegetables on a platter for diners to help themselves. Add the meatballs on top of the noodles. Warm the broth through, seasoning with a dash of fish sauce and sugar. Ladle the hot broth over the noodles and serve. Garnish with the roasted peanuts, then add herbs and vegetables to the noodles as desired.
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Latest Comment
top notch. my favorite garnish is mint and lime with a heap of chillies.
I cooked this last night and wow, it was good. I added the chillies before serving so my kids can eat it too and they like it.