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Vietnamese Meatball Noodles in Tomato Broth by Chang's

Vietnamese Meatball Noodles in Tomato Broth

5
(2)
  • 4 Serves
  • 15 minutes
  • 30 minutes

Sugo Bolognese is your shortcut to a midweek pasta that’s quick, easy and seriously satisfying.

Recipe supplied by Chang’s.

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Ingredients


For the meatballs:
500g pork mince
1 large brown onion, finely diced
1 green apple, peeled and grated
3 tsp rice flour
2 tsp chicken stock powder
1 tsp sugar
1 tsp sea salt
½ tsp white pepper
For the sauce:
2 tbsp cooking oil
400g tomato puree
8 large garlic cloves, finely minced
2 tbsp Chang's Original Fish Sauce
2 tbsp Chang's Gluten Free Tamari Light Soy Sauce
1 tbsp chicken stock powder
1 tsp white pepper
½ tsp salt
½ tsp sugar
1.5L boiling water
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Mix the Meatballs:
In a large bowl, combine the pork mince, onion, apple (remove excess moisture from the grated apple by pressing it firmly in a clean kitchen towel or squeezing it through a fine mesh strainer), rice flour, stock powder, sugar, salt and white pepper. Mix well with clean hands then roll into 16 meatballs, about 4-5 cm each. Refrigerate while you prepare the sauce
  2. Cook the Garlic and Build the Sauce:
Heat the oil in a wide, deep pot over medium heat. Add the garlic and sauté for 1-2 minutes until golden and fragrant. Stir in the tomato puree and cook for another 2 minutes to deepen the flavour. Add the fish sauce, tamari soy sauce, chicken stock powder, salt, pepper and sugar. Stir to combine, then add 1.5L of water and bring to a boil.
  3. Poach the Meatballs:
Reduce the heat to a medium simmer. Gently add the chilled meatballs one by one into the simmering sauce, nudging them apart if needed to prevent sticking. Simmer uncovered for 20 minutes.
  4. Prepare the Noodles:
While the meatballs cook, place the rice vermicelli noodles in a large bowl. Cover with boiling water and let sit for 5 minutes. Drain well and divide between serving bowls.
  5. Taste, Adjust and Serve:
Taste the broth and adjust the seasoning if needed, adding a pinch of salt or a dash of fish sauce for a bolder flavour. Ladle the hot broth and meatballs over the prepared noodles. Garnish with chopped spring onions and coriander.

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