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!
Vietnamese Beef Ball Noodle Soup
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Cooking Time
190 mins

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

  1. Combine all the ingredients for the beef ball and shape them in to marble sized balls.
  2. Set aside.

Instructions for rest of the dish

  1. Combine all stock items and simmer for 3 hours gently.
  2. Remove the shin bones after that and add the beef balls.
  3. Cook for another 10 minutes.
  4. Serve the noodles with garnish on top and ladle the sauce over it.
  5. Set the Hoisin and chilli sauce aside as the dip for the meatballs.

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