Serves:4
Preparation time:10 minutes
Cooking time:20 minutes
Difficulty:Pretty simple!
A fresh, fragrant, and deeply comforting bowl inspired by Vietnamese soups and bún chả.
This recipe comes together in just 20 minutes, with Chang's Original Fish Sauce bringing an irresistible salty, savoury depth to both the broth and the meatballs.
Ingredients:
Pork Meatballs:
- 500g pork mince
- 1 tbsp freshly grated ginger
- 4 spring onions, finely sliced
- 1 tbsp Chang's Original Fish Sauce
- 1 tsp white sugar
- Neutral cooking oil
For the Broth:
- 1 litre good quality chicken broth
- 1 carrot, cut into thin slivers
- 4 spring onions, finely sliced
- 1 tbsp Chang's Original Fish Sauce
For the Noodles:
Method:
Pork Meatballs:
- Combine the pork mince, grated ginger, spring onion, fish sauce, and sugar in a bowl.
- Mix well until fully combined.
- Roll the mixture into evenly sized meatballs.
- Heat neutral oil in a pan over medium heat.
- Fry the meatballs until golden brown on all sides and cooked through. Set aside.
Broth:
- Combine the pork mince, grated ginger, spring onion, fish sauce, and sugar in a bowl.
- Bring the chicken broth to a gentle simmer.
- Add the carrot and cook for 5–7 minutes, until just tender.
- Stir in the fish sauce.
Noodles:
- Prepare the noodles according to packet instructions.
- Drain and rinse under cold water.
- Divide evenly between serving bowls.
To Assemble:
- Add the prepared noodles to serving bowls.
- Ladle the hot broth over the noodles.
- Top with the golden pork meatballs.
- Finish with fresh coriander, a squeeze of lime, and crushed peanuts.
