Lamb Meatball Pho

by Cindy Yanasha Angulo in , , , ,

A little twist on the classic Vietnamese soup!  Perfect for a cold, rainy night - just the right amount of spice, heartiness, and warm broth.  You can substitute most of these ingredients for what you have on hand - I'm sure it will still come out delicious! 

Time: 45 minutes


  • 1 pack ground lamb (or meat of your choice)
  • 2 cups chicken or vegetable broth (can sub 2 cups water + 1 bullion cube)
  • 1 pack rice noodles (whatever noodles you have on hand will work)
  • 2 cloves garlic, minced
  • 1 thumb ginger, peeled and minced or sliced thin
  • 2 baby bok choy, chopped or broken apart with the leaves whole (can sub spinach or other greens)
  • 1 jalapeno (optional)
  • 2 scallions, chopped into small rounds with the white parts separated from the green
  • 1 lime (optional)
  • 1/4 cup panko
  • 1 tablespoon vegetable oil
  • 1-2 tablespoons chopped red onion
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt to taste
  • Fresh mint leaves for garnish


  1. Use a large basin or mixing bowl to combine the ground meat with the onion, garlic cloves, cumin, chili powder, panko and salt.  Mix just well enough to combine, don't over-mix.
  2. Form meatballs out of the mixture and lightly sear them in a wok or pot with the vegetable oil.
  3. Add the ginger and sautee for about a minute, then pour in the broth and noodles.
  4. Let the noodles cook for 2-3 minutes before adding the bok choy and the white parts of the scallions.  You can also add the jalapeno slices now if you're using them.
  5. Once the noodles are cooked through (about 5-7 minutes), serve hot garnished with the fresh mint leaves and green parts of the scallions!