Pho Bo Vien Beef Noodle Soup With Meatballs
A comforting Vietnamese noodle soup featuring a fragrant beef broth, chewy rice noodles, and savory beef meatballs.
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Ingredients
- 8 cups Beef broth
- 12 ounces Vietnamese beef meatballs (Bo Vien)
- 16 ounces Dried pho rice noodles
- 1 medium Yellow onion, charred
- 2 inches Ginger, charred
- 4 whole Star anise
- 1 whole Cinnamon stick
- 3 tablespoons Fish sauce
- 1 tablespoon Rock sugar
- 2 cups Bean sprouts(optional)
- 1 handful Thai basil leaves(optional)
- 2 tablespoons Hoisin sauce and Sriracha(optional)
Instructions
- 1
Char the onion and ginger over an open flame or under a broiler until blackened in spots.
- 2
In a large pot, toast the star anise and cinnamon stick over medium heat for 2 minutes until fragrant.
- 3
Add the beef broth, charred onion, ginger, fish sauce, and rock sugar to the pot; simmer for 30 minutes.
- 4
While the broth simmers, soak the rice noodles in warm water for 20 minutes, then boil for 1-2 minutes until tender and drain.
- 5
Cut the beef meatballs (Bo Vien) in half or score them with a cross pattern to help them heat through.
- 6
Add the meatballs to the simmering broth and cook for 5-7 minutes until they float and are heated through.
- 7
Strain the broth to remove the solids (onion, ginger, spices) for a clear soup.
- 8
Divide noodles into bowls, top with meatballs, and pour the hot broth over them; serve with sprouts, basil, and sauces.
Nutrition per Serving
480
Calories
28g
Protein
65g
Carbs
14g
Fat
4g
Fiber
9g
Sugar
1850mg
Sodium
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