Asian Broth with Meatballs and Herbs

This is an easy Asian style broth with pork meatballs in.  Substitute beef or even minced raw prawns, if you don’t do pork.

A nice way of serving this is to put all the herbs, beansprouts, chillies etc on a platter and allow people to take from and add to their bowls as they please.

Ingredients (serves 2-3)

For the meatballs:

3 cloves of garlic, roughly chopped
2 coriander roots, or some stalks
2 stalks of lemongrass
300g of good quality pork mince
White or black pepper
1.5 tablespoons of fish sauce
1  tablespoon oyster sauce

For the broth:

Chicken stock – about 1 litre
Fish sauce or light soy sauce
Pinch of white or black pepper
1-2 tablespoons of plain (e.g groundnut) oil
Pre cooked rice noodles – whichever type you fancy (prep according to packet)
Additions – whichever you have or fancy from:

Beansprouts
Sliced spring onions
Ground roast unsalted peanuts
Finely sliced red chilli
Lime wedges
Ginger cut into matchsticks
A mix of herbs like coriander, mint, Thai basil, dill, peashoots etc
Some extra fish sauce
Bottle of fish sauce
Dried roasted chilli flakes or a bottle chilli sauce (e.g siracha)

Method

Make the meatballs by pounding or blending the garlic, coriander roots and lemongrass until a paste, mix this into the pork along with the fish sauce, oyster sauce and pepper.  Get the chicken stock simmering and season it to taste with the sugar, pepper and fish/soy sauce.

Add the oil to a frying pan and cook the meatballs on a medium heat until nicely browned and just cooked through.

Divide the cooked noodles between serving bowls, top with meatballs and ladle over hot broth.

Place a platter of garnish ingredients on the table for people to pick at.

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