Pho Meatballs
These Pho Meatballs are springy, savory beef balls that add incredible flavor and texture to a steaming bowl of pho. Popular across Laos, these bouncy meatballs are also enjoyed in noodle soups, spicy salads, or grilled on skewers with dipping sauce. Traditionally made with beef, pork, or fish, this recipe uses beef for an authentic, homemade version of the classic pho beef ball. Perfect for meal prep, they freeze well so you can always have a batch ready for pho night, Lao noodle soups, or easy family meals.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 40 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp tapioca flour
- 1 tsp Accord poweder(or 1/2 tsp baking powder)
- ½ tsp msg
- 2 tsp salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Lao bbq
- 1 tsp white pepper
- 1/2 cup ice cold water
- 1 tbsp vegetable oil
- 1.5 pounds ground beef (lean)
- 1 cup ice cubes
- 4 fresh green bird eye chili
- 3 Fermented Garlic bulbs
- ½ cup granulated sugar
- ¼ cup water
- 2 tbsps Fermented garlic Water
- ¼ cup tamarind paste
- ½ tsp Msg
- 3 tbsp Fish sauce
- 2 tbsp cilantro, minced
Instructions
- 1
Mix the dry seasonings: In a small bowl, whisk together the tapioca flour, Accord powder, MSG, salt, garlic powder, onion powder, Lao BBQ seasoning, and white pepper.
- 2
Make the wet mix: In a medium bowl, combine the cold water, vegetable oil, and the dry seasoning mix. Whisk until smooth.
- 3
Combine with meat: Place the ground beef in a large bowl. Pour the wet seasoning mixture over the beef and mix until evenly combined.
- 4
Process with ice: Transfer the beef mixture to a food processor. Add the ice cubes and blend until the texture is very fine, about the consistency of soft-serve ice cream.
- 5
Chill: Scrape the mixture into a large bowl, cover with plastic wrap, and refrigerate for 1–2 hours.
- 6
Set up the cooking station: Prepare a large pot of hot (but not boiling) water. Next to it, set out a bowl of cold water, a spoon, and a glove for shaping the meatballs.
- 7
Shape and cook: Put on the glove and wet your hand then grab a handful of the chilled meat mixture. Squeeze it through the space between your thumb and index finger to form a ball (about 1 tablespoon each). Use the wet spoon to scoop the ball cleanly and drop it into the hot water. Repeat with the remaining mixture. Let the meatballs cook gently for about 10 minutes.
- 8
Skewer the meatballs and then grill it on each side until lightly golden.
- 9
Enjoy with the meatball sauce.
- 10
In a deep mortar, add the chili and fermented garlic and smash into a paste.
- 11
In a small pot on medium heat, add the sugar and melt until golden.
- 12
Add the water and fermented garlic water and bring to a simmer until all the sugar is melted.
- 13
Add the garlic paste, tamarind paste, msg, and fish sauce then mix well. Bring it to a simmer and let it reduce until the sauce starts making bubbles.
- 14
Pour it into a cup and then place it in the fridge to cool.