Quicker Pho with Meatballs Vietnam
Experience the comforting warmth and bold flavors of Vietnam with this Quicker Pho with Meatballs recipe—crafted for busy cooks who crave authentic taste in less time. This simplified version of the classic Vietnamese noodle soup uses pre-cooked beef or pork meatballs and aromatic spices like ginger, star anise, and cloves to create a rich, fragrant broth in just 25 minutes. Served over tender rice noodles and topped with fresh herbs like cilantro, Thai basil, and crisp bean sprouts, this pho delivers a vibrant medley of textures and tastes. Customize your bowl with lime, jalapeños, hoisin sauce, and sriracha for the perfect balance of savory, tangy, and spicy. With minimal prep and maximum flavor, this quick pho recipe transforms any evening into a culinary escape to Vietnam. Perfect for weeknight dinners or when a pho craving strikes!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 16 pieces beef or pork meatballs, pre-cooked
- 8 cups beef broth
- 2 cups water
- 8 ounces rice noodles
- 1 2-inch piece ginger, sliced
- 1 medium onion, halved
- 4 pieces whole cloves
- 2 whole pods star anise
- 3 tablespoons fish sauce
- 1 teaspoon sugar
- 1 cup cilantro, chopped
- 1 cup Thai basil leaves
- 2 cups bean sprouts
- 2 whole lime, cut into wedges
- 0.25 cup hoisin sauce
- 0.25 cup sriracha sauce
- 3 stalks green onions, thinly sliced
- 1 whole fresh jalapeño, sliced
Instructions
In a large pot, add the beef broth, water, onion halves, ginger slices, whole cloves, and star anise. Bring to a boil over medium-high heat, then reduce to a simmer. Let simmer for 15 minutes to allow the aromatics to infuse the broth.
While the broth simmers, prepare the rice noodles according to the package instructions. Drain and set aside.
After 15 minutes, strain the broth through a fine-mesh sieve to remove the aromatics. Return the clear broth to the pot.
Stir in the fish sauce and sugar, tasting to adjust seasoning as needed. Add the pre-cooked meatballs to the broth and let them heat through for about 5 minutes.
To assemble the pho, divide the cooked rice noodles among serving bowls. Ladle the hot broth and meatballs over the noodles.
Top each bowl with chopped cilantro, Thai basil leaves, bean sprouts, green onions, and slices of jalapeño. Squeeze a lime wedge over the top for a burst of citrus flavor.
Serve immediately, accompanied by hoisin sauce and sriracha sauce for drizzling or dipping as desired.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3923 mg | 171% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 14.4 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1123 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
