This Veal Meatball Pho is a flavorful twist on classic Vietnamese pho made with a light chicken broth, spicy veal meatballs, shiitake mushrooms, and Shirataki noodles. It's the perfect fusion of comforting soup and bold Asian flavors, topped with fresh herbs and jalapeno slices for just the right kick.
The inspiration for this pho came from a culinary challenge during a visit with the New York Beef Council. I was assigned the theme "Asian" and immediately thought of pho, one of my favorite restaurant orders. Much like the fusion in my Asian Lettuce Wraps, this version brings together non-traditional ingredients in a way that still feels familiar and delicious.
Jump to:
Why You'll Love This Veal Meatball Pho
Low carb and light: made with Shirataki noodles and lean ground veal, it's a better for you pho option.
Bold, complex flavor: ginger, chili, and sesame oil bring the meatballs and broth to life.
Versatile and customizable: top it with your favorite herbs and vegetables or adjust the spice level to your taste.
Key Ingredients
Ground veal: Lean and tender, veal takes on the flavor of the ginger and chili in the meatballs beautifully.
Sambal Oelek: Adds heat and depth to the meatballs; it's the secret to that gorgeous red hue.
Crushed Pork Rinds: A low carb binder that also gives a slightly crispy texture to the meatballs.
Shirataki Noodles: Adds umami and soaks up the leftover chili oil for even more flavor.
Fresh Ginger: Brings brightness and warmth to the broth.
Ingredient Substitutions
Sambal Oelek: use crushed red pepper flakes (start with 1 teaspoon and adjust to taste)
Substitute zucchini noodles or kelp noodles in place of shirataki noodles for another low carb option.
Use almond flour or grated parmesan cheese in place of crushed pork rinds as a keto friendly binder
Top Tips for Success
- Form meatballs using a tablespoon scoop, then divide for uniform size.
- Don't skip the sesame oil, it really does make a difference in flavor.
- Rinse Shirataki noodles well and warm them before adding to bowls.
- Keep the broth and meatballs separate for storage sot he texture of the meatballs stays intact.
How to Store
Refrigerator: Store meatballs and broth in separate airtight containers for up to 3 days.
Freezer: Freeze meatballs separately from broth for up to 1 month.
To reheat: Wam broth and meatballs separately, then assemble as instructed.
Serve With..
This soup can be served as an appetizer or enjoyed as a light main dish. I like paring it with a few of my favorite Asian-style dishes like:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Pho Soup with Spicy Veal Meatballs
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the Veal Meatballs
- 1 pound ground veal
- ½ cup crushed pork rinds
- 1 large egg
- ⅓ cup onions diced
- 3 teaspoons chili sauce
- 2 teaspoons minced onion
- 2 teaspoons fresh ginger grated
- 2 large garlic cloves minced
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
For the Broth
- 8 cups water
- 1 tablespoon plus 2 teaspoon concentrated chicken broth
- ½ teaspoon fresh ginger grated
Other ingredients
- Fresh Basil leaves
- Fresh Jalapeno slices
- Lime wedges
- 10 oz Shirataki Noodles
Instructions
To make the meatballs
- Remove the ground veal from the package and break it up with your hands.
- Add the diced onions, chili sauce, minced garlic, fresh grated ginger, pork rinds, egg, and salt to the ground veal.
- Mix with your hands until the ingredients are combined.
- Shape mini meatballs by scooping 1 tablespoon of mixture. Divide in half and shape. You will get two meatballs with 1 tablespoon meat mixture.
- Heat olive oil and sesame oil in skillet until hot. Working in batches, add meatballs in hot skillet. Leave enough room between the meatballs so you have room to turn them over and they are not touching.
- Cook 2-3 minutes on each side. Meatballs will look opaque and browned in spots where the heat was hotter. It took me 3 batches to cook all of the meatballs.
- Remove meatballs from skillet and place on paper towel lined plate. Set aside until ready to assemble.
- Add the Shiitake Mushrooms to the same skillet and toss to coat with oil. Cook for about 5-7 minutes until mushrooms have shrunk some and are infused with the oil flavors.
- Remove from skillet and drain on paper towel lined plate.
To make the Pho Soup broth
- Add your water, broth concentrate, and fresh grated ginger to a large soup stock pot and bring to a boil.
- Turn the heat down to a simmer and add the Shiitake Mushrooms. Simmer for 10 minutes.
To Assemble the Soup
- Rinse the Shirataki Noodles with hot water. Drain well, then divide between serving bowls.
- Arrange 6 mini veal meatballs over top of noodles.
- Pour about ¾ to 1 cup of broth mixture over top of noodles.
- Top with sliced jalapenos, fresh basil, and squeeze with wedge of lime if desired.
Preed says
Simple and tasty soup. I like the use of shiritake noodles here.