Ingredients

1 batch of meatballs (see recipe in ‘Goes well with’)

1 tbsp vegetable oil

Thumb-sized piece of ginger, peeled and finely grated

8 spring onions, finely sliced

2 star anise

1 cinnamon stick

2 lemongrass sticks, tough outer leaves removed and finely sliced

1-2 green chillies (seeds removed if preferred less heat), finely sliced

Small bunch of coriander, leaves and stalks separated, both finely chopped

1 tbsp light brown soft sugar

1¼ litres beef stock

1-2 tsp fish sauce

1 tsp soy sauce, plus extra to serve

2 handfuls of ready-to-eat beansprouts

3 rice noodle nests

1 lime, cut into wedges

Instructions

Step 1: Prepare the meatballs according to the referenced recipe. Heat the vegetable oil in a large saucepan over medium heat. Fry the meatballs in batches, turning every 1-2 minutes until browned all over. Remove the pan from the heat, transfer the meatballs to a plate, and set aside.

Step 2: In the same pan, combine the ginger, three-quarters of the spring onions, star anise, cinnamon stick, lemongrass, half of the green chilli, coriander stalks, light brown sugar, and beef stock. Bring to a boil over medium heat.

Step 3: Reduce the heat to a simmer and cook for 35 minutes until the lemongrass is tender and the flavors are well infused.

Step 4: Add the browned meatballs back into the pan and simmer for 10-12 minutes until cooked through. Stir in the fish sauce to taste, soy sauce, and freshly ground black pepper.

Step 5: Add the beansprouts, turn the heat to medium-high, and cook for another 3 minutes.

Step 6: Meanwhile, cook the rice noodles according to the package instructions. Drain well and divide between four bowls.

Step 7: Remove the cinnamon stick and star anise from the broth, then ladle the meatballs and broth over the noodles.

Step 8: Scatter the remaining spring onions, green chilli, and coriander leaves on top. Serve with lime wedges for squeezing over just before eating.

Tips & Variations

To reduce sodium, adjust the amount of fish sauce and soy sauce used or opt for low-sodium versions.

Swap beef stock for chicken or vegetable stock to suit your preference.

For added richness, stir in a splash of coconut milk just before serving.

If you like more heat, leave the seeds in the green chillies or add a drizzle of chili oil.

Use fresh rice noodles if available for a better texture, but dried noodles work well too.

FAQs

Can I use frozen meatballs for this soup?

Yes, frozen meatballs can be used. Just ensure they are fully cooked by simmering them in the broth for a bit longer before serving.

Can I make this soup vegetarian?

To make a vegetarian version, substitute the meatballs with plant-based alternatives or tofu, and use vegetable stock instead of beef stock. Adjust seasonings to taste.