Pho with Cilantro Chicken Meatballs
serves 4
Broth (adapted from mynewroots.com)
3 medium onions, skin and ends removed, quartered
2 inches fresh ginger, skin on and sliced into pieces
1 Tbsp. fennel seeds
3 cardamom pods
3 star anise
5 whole cloves
½ tsp. black peppercorns
1 cinnamon stick
1 tsp. coriander seeds
2 Tbsp. sea salt
6 cups water
Cilantro Chicken Meatballs
1/2 lb ground chicken breast
1/2 lb ground chicken thigh
1/4 cup finely chopped green onions
1/4 cup finely chopped cilantro
1 clove garlic, finely minced
1/2 tsp salt
1/4 tsp freshly ground pepper
Fixings
Pho rice noodles
optional: bean sprouts, sliced fresh jalapeños, cilantro, basil, green onions, sriracha, thinly sliced onions, mushrooms, fish sauce
To prepare broth, place all ingredients in a large stock pot over medium-high heat and bring to a boil. Reduce heat to low and let simmer for 1 hour. Remove from heat and let cool slightly. Strain out spices and onions.
While broth is cooking, you can make the meatballs. Preheat oven to 350F. Combine all ingredients in a bowl. Scoop 1 Tbsp sized balls and place on a parchment or silicone baking sheet lined sheet pan. Bake for 15 minutes, or until cooked through and edges begin to brown slightly.
Assemble pho bowls as desired starting with noodles, adding broth and then meatballs, and garnishing with desired veggies and additional sauces.
Enjoy!