Vietnamese Beef Ball Noodle Soup
A decadent broth, flavourful beef meatballs and aromatic spices are just some of the things that make this recipe the perfect remedy to your next rainy day!
Serves
2
Cooking Time
190 mins
Cuisine
Vietnamese
Ingredients for stock
- 500 grams beef shin bones sawed into pieces
- 1 thumb size knob ginger peeled
- 1 tsp. salt
- 3 litres water
- 3 tbsp. beef granules
- 2 star anise
- 2 onions, finely sliced
- 4 tbsp. fish sauce
Ingredients for the beef balls
- 500 grams minced beef
- 2 tsp. tapioca flour
- 1 tsp. salt
- 2 tsp. baking powder
Ingredients for garnish
- 300g Mekong rice noodles or kway teow
- 1 onion (finely sliced)
- Fresh coriander
- Fresh basil leaves
- 4 tbsp. hoisin sauce
- 4 tbsp. chilli sauce
Instructions to make the beef balls
- Combine all the ingredients for the beef ball and shape them in to marble sized balls.
- Set aside.
Instructions for rest of the dish
- Combine all stock items and simmer for 3 hours gently.
- Remove the shin bones after that and add the beef balls.
- Cook for another 10 minutes.
- Serve the noodles with garnish on top and ladle the sauce over it.
- Set the Hoisin and chilli sauce aside as the dip for the meatballs.
