Recipes
Chicken Meatball Pho with Fresh Herbs and Rice Noodles
4 Servings
Lunch / Dinner
45 Mins
Prep 15 Mins ● Cook 30 Mins ● Total 45 Mins
Ingredients
FOR THE BROTH:
- 8 cups chicken stock
- 1 onion, halved
- 3-inch piece of ginger, sliced
- 2 cinnamon sticks
- 3 star anise
- 2 tablespoons fish sauce
- 1 teaspoon sugar
FOR THE MEATBALLS
- 12 KLFC Chicken Meatballs (pre-cooked)
- 8 oz dried rice noodles
FOR GARDISH:
- Fresh basil leaves
- Fresh cilantro
- Bean sprouts
- Sliced jalapenos
- Lime wedges
Instructions
STEP 1: PREPARE THE BROTH
- In a large pot, combine chicken stock, onion, ginger, cinnamon sticks, and star anise. Simmer for 20 minutes.
- Add fish sauce and sugar, adjusting seasoning to taste. Strain and return to the pot.
STEP 2: COOK THE NOODLES
- Soak rice noodles in warm water for 10 minutes, then cook according to package instructions. Drain and set aside.
STEP 3: HEAT THE MEATBALLS
- Add KLFC Chicken Meatballs to the broth and simmer for 5 minutes until heated through.
STEP 4: ASSEMBLE THE PHO BOWLS
- Divide cooked rice noodles among bowls. Ladle the hot broth and chicken meatballs over the noodles.
- Garnish with fresh herbs, bean sprouts, jalapenos, and lime wedges.
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