Quorn Meatball Pho

Vietnamese style pho with vegetarian meatballs

Posted by Cat Morley

About

I offered to make Tom anything he wanted for dinner and he asked for meatball pho, so I invented this Vietnamese style dish with lots of tasty herbs and sauces.

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You Will Need (24 things)

  • For the meatballs

  • 400 g Quorn mince
  • 1 Onion
  • 4 Garlic cloves
  • Small piece of fresh Ginger
  • 1 Lemongrass stalk
  • Fresh Mint
  • 1 tsp Mirin
  • 1 tsp Fish Sauce
  • 1 tsp Soy Sauce
  • Panko breadcrumbs
  • 4 tbsp Cornflour

  • For the pho

  • 2 Vegetable Stock Cubes
  • 4 tbsp Soy Sauce
  • 4 tbsp Balsamic Vinegar
  • 2 tbsp Chilli Oil
  • 2 tsp Toasted Sesame Oil
  • 8 Shiitake Mushrooms
  • 200 g Noodles

  • To serve

  • Fresh Mint
  • 1 Lime , quartered
  • Crispy Onions

Steps (8 steps, 45 minutes)

  1. 1

    Chop the onion, garlic cloves, a handful of fresh mint and half of them lemongrass into the mince. Grate in half the ginger and season with

  2. 2

    Stir in the mirin, fish sauce and soy sauce.

  3. 3

    Add the cornflour and a generous amount of panko breadcrumbs until your meatballs stick together nicely.

  4. 4

    Roll the mixture into 16 medium sized meatballs.

  5. 5

    Fry the meatballs with a little oil for 15 minutes until golden.

  6. 6

    Fill a pan with water and crumble in two vegetable stock cubes. Add the remaining lemongrass, a cinnamon stick and the remaining ginger. Bring to the boil before removing the cinnamon stick.

    Add the soy sauce, balsamic vinegar, chilli oil and toasted sesame oil and adjust to your liking. Slice in the shiitake mushrooms and spring onions.

  7. 7

    Add the noodles and simmer for 5 minutes.

  8. 8

    Serve with meatballs, fresh mint, lime and a sprinkling of crunchy onions.