Go Back
–+ servings
A finished bowl of Ginger-Pork Meatball Pho on a pinkish-cream countertop. A cream colored napkin is in the image, as well as dishes of green onions, broccoli sprouts, basil, cilantro, and lime wedges.
Print Recipe
4.89 from 9 votes

Ginger-Pork Meatball Noodle Soup

Dairy-free, gluten-free
Servings: 6
Author: Alex Snodgrass

Ingredients

For the Broth:

  • 2 tablespoons avocado oil
  • 1 yellow onion, halved and thinly sliced
  • 1 serrano pepper, halved
  • 4 garlic cloves, minced
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 cups low sodium beef broth
  • 1 tablespoon fish sauce
  • 2 tablespoons hoisin sauce
  • zest of 1 lime
  • 2 star anise
  • 6 whole cloves
  • 1 teaspoon coriander seeds
  • 2 bay leaves
  • 1 cinnamon stick
  • 1/2 cup freshly chopped cilantro leaves and tender stems

For the Ginger-Pork Meatballs:

  • 1 pound ground pork
  • 2 green onions, minced
  • 2 garlic cloves, minced
  • 1 Thai chili, minced (1 for mild, 2 for spicier)
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons freshly grated ginger
  • 1 tablespoon hoisin sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup gluten-free panko breadcrumbs

For Serving:

  • 14 ounces rice noodles
  • broccoli sprouts
  • fresh herbs, such as cilantro and Thai basil
  • 1 lime, cut into wedges
  • Sriracha or fresh sliced serrano peppers, optional

Instructions

Make the Broth:

  • In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion, halved serrano pepper, garlic, ginger, salt, and pepper. Cook, stirring occasionally, until the onions soften, about 4 minutes.
  • Pour in the beef broth, fish sauce, hoisin sauce, and lime zest. Bring to a simmer.
  • Meanwhile, place the star anise, whole cloves, and coriander seeds in a mortar. Use a pestle to press down and break the star anise into smaller pieces first, as it’s more rigid.
  • Then, continue grinding in a circular motion, applying steady pressure to release the spices' oils until they are coarsely ground. (Alternatively, you can place the spices in a sturdy zip-top bag. Use the bottom of a heavy pan or a rolling pin to press and smash the spices into a coarse blend.)
  • Add the crushed spices to the broth, along with the bay leaves, cinnamon sticks, and cilantro.
  • Reduce the heat to medium-low, cover, and let the broth simmer gently while you prepare the meatballs.

Make the Meatballs:

  • Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  • In a large mixing bowl, combine all ingredients for the ginger-pork meatballs and mix until well combined. Roll the mixture into 1-inch round meatballs and place them on the prepared baking sheet. Transfer to the oven and par-bake the meatballs for about 8 minutes, just until they hold their form and are lightly browned on top (they don’t need to be fully cooked through).
  • Carefully add the meatballs to the simmering broth. Cover and let them finish cooking and become tender in the broth, about 10 more minutes. Remove the bay leaves, serrano pepper halves, and cinnamon sticks before serving.

Finish the Pho:

  • Bring a medium saucepan of water to a boil and cook the rice noodles according to package directions. Drain and rinse the noodles.
  • To serve, add some rice noodles to the bottom of a shallow bowl. Ladle the broth and 3 to 4 meatballs over the noodles.
  • Garnish as desired—I top mine with broccoli sprouts, fresh Thai basil and cilantro, and a squeeze of lime. The broth has some heat, but if you love spice, add a squeeze of sriracha or a few slices of fresh serrano peppers.

Nutrition

Calories: 570kcal | Carbohydrates: 70g | Protein: 22g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 57mg | Sodium: 1921mg | Potassium: 995mg | Fiber: 3g | Sugar: 4g | Vitamin A: 209IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 2mg