Vietnamese Meatball
Tender pork meatballs simmered in a rich tomato broth and served with vermicelli noodles for a comforting Vietnamese-inspired dinner.
15 minutesPrep Time
30 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings500g Pork Mince (or Beef Mince)
1 Large Brown Onion, finely diced (or White Onion)
1 Green Apple, peeled and grated (or Pear for sweetness)
3 Teaspoons Rice Flour (or Cornflour)
2 Teaspoons Chicken Stock Powder
1 Teaspoon Sugar
1 Teaspoon Sea Salt
½ Teaspoon White Pepper (or Black Pepper)
2 Tablespoons Vegetable Oil (or Canola Oil) (For the Tomato Broth)
400 Grams Tomato Purée (or Passata) (For the Tomato Broth)
8 Large Garlic Cloves, finely minced (For the Tomato Broth)
2 Tablespoons Fish Sauce (For the Tomato Broth)
2 Tablespoons Light Soy Sauce or Tamari (For the Tomato Broth)
1 Tablespoon Chicken Stock Powder (For the Tomato Broth)
1 Teaspoon White Pepper (For the Tomato Broth)
½ Teaspoon Salt (For the Tomato Broth)
½ Teaspoon Sugar (For the Tomato Broth)
1.5 Litres Boiling Water (For the Tomato Broth)
Rice Vermicelli Noodles (or Rice Noodles) (To Serve)
Spring Onions, finely sliced (To Serve)
Fresh Coriander Leaves (To Serve)
Lime Wedges, optional (To Serve)
Fresh Chilli, optional (To Serve)
Directions
- In a large bowl, combine pork mince (or beef mince), onion, grated apple, rice flour, chicken stock powder, sugar, sea salt and white pepper. Mix well using clean hands until fully combined.
- Roll mixture into approximately 16 meatballs, around 4–5 centimetres wide. Place onto a tray or plate and refrigerate while preparing the broth.
- Heat vegetable oil or canola oil in a large deep pot over medium heat. Add garlic and cook for 1–2 minutes until fragrant and lightly golden.
- Stir in tomato purée or passata and cook for 2 minutes, stirring occasionally, to deepen the flavour.
- Add fish sauce, light soy sauce or tamari, chicken stock powder, white pepper, salt and sugar. Stir well to combine.
- Carefully pour in boiling water and bring the broth to a gentle boil.
- Reduce heat to a medium simmer. Carefully add chilled meatballs one at a time, gently spacing them apart to prevent sticking.
- Simmer uncovered for 20 minutes, or until the meatballs are cooked through and the broth is rich, fragrant and slightly thickened.
- Meanwhile, place rice vermicelli noodles into a large heatproof bowl. Cover with boiling water and soak for 5 minutes, or according to packet instructions. Drain well.
- Taste the broth and adjust seasoning if needed with extra fish sauce, soy sauce or a pinch of salt.
- Divide noodles between serving bowls and ladle over the hot tomato broth and meatballs.
- Top with spring onions, fresh coriander, chilli and lime wedges, if using, and serve immediately.