Curried Chicken Meatball Pho

  • Yield: 4 servings


1 1/2pounds ground chicken (dark and light meat)
1cup panko (Japanese bread crumbs)
1/3cup Asian fish sauce
1 1/2tablespoons fresh lime juice
1 1/2tablespoons green curry paste
1 1/2tablespoons palm sugar or brown sugar
1tablespoon Asian sesame oil
2-- eggs, lightly beaten
1/3cup sliced green onions
1/3cup finely chopped cilantro
2tablespoons chopped fresh mint
2teaspoons minced fresh ginger
2teaspoons minced garlic
Noodle Bowls:
8ounces rice vermicelli noodles
2cups shredded lettuce
1cup fresh mung bean sprouts
1/2cup carrot, shredded
1/2cup cucumber, peeled, seeded, and julienned
1/3cup each cilantro leaves and mint leaves, coarsely chopped
Asian Dipping Sauce:
2teaspoons palm sugar or brown sugar
2tablespoons fresh lime juice
1tablespoon Asian chili garlic sauce
1/4cup Asian fish sauce
1/4cup water
1/4cup roasted peanuts, chopped optional


Preheat oven to 350 degrees. Line rimmed baking sheet with parchment paper.

For Chicken Meatballs:
In large bowl combine chicken, panko, fish sauce, lime juice, curry paste, sugar, oil, eggs, onions, cilantro, mint, ginger, and garlic; mixing just until combined. Refrigerate 10 minutes. With wet hands roll into walnut-size balls (1-1/2 to 2 ounces each). Bake meatballs on prepared baking sheet for 15 minutes or until cooked through.

Meanwhile, cook vermicelli according to package directions until almost soft, 3 to 4 minutes. Drain in colander; set aside.

In medium bowl, combine lettuce, bean sprouts, carrots, cucumber, cilantro and mint.

For Dipping Sauce:
In small bowl, whisk together sugar, lime juice, chili garlic sauce, fish sauce and water.

To serve, divide salad mixture among four soup bowls and top with 1/4 of the noodles. Arrange meatballs evenly on top of noodles. Drizzle with Dipping Sauce and sprinkle with peanuts, if desired.

Makes 4 servings