Ingredients
Units
Scale
- 100 g white rice noodles
- 300 g beef meatballs ((or try pork, chicken, turkey or venison))
- 500 ml pho broth
- 1 red chilli
- 2 spring onions
- 1 tbsp ginger ((peeled & minced))
- 120 g spinach
Instructions
- Bring a 1 litre pan of water to the boil and cook the noodles to the instructions on the packet. This is likely to be 10 minutes. You can time this to finish when the rest of the dish is ready, or you can get them done straight away, running them under cold water when done, so they can be added to the broth to warm up when serving.
- Cook the meatballs according to the cooking instructions. In my Ninja Air Fryer I like to do them at 200C (390F) for 5 minutes, give them a shake so they all turn, then give them another 5 minutes at the same temperature.
- Start to warm the both in a large pan.
- Bring another pan to a medium heat with a little coconut oil in it. Toss in the chilli, spring onions and ginger. Cook for 2 mins, then transfer to the broth. I like to keep some reserved for garnishing.
- If you're adding in tamari and Worcester Sauce, do that now.
- Add the noodles and meatballs to the broth, so the noodles get warmed through. This should only take a few minutes.
- Add the spinach to the broth to wilt down. This should only take about a minute.
- Serve immediately.
- Cook Time: 25 minutes
- Category: Breakfast, Main Course
- Cuisine: Vietnamese
Nutrition
- Calories: 610
- Sugar: 1
- Sodium: 1140
- Fat: 33
- Saturated Fat: 12
- Carbohydrates: 46
- Fiber: 2
- Protein: 30
- Cholesterol: 108