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Daikon Noodle & Asian Pork Meatball Pho

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Source: Vintage Cookery

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Vintage Cookery




Serves
4
Prep
30 minutes
Cook
30 minutes

I love all the asian flavors in this dish. Fresh ginger and garlic is the only way to make this dish delicious. The daikon noodles can be easily made with a spiralizer tool or if you don't have one, you can use your chef's knife to julienne the radish.

~Chef Austin Merath - Vintage Cookery


Ingredients


For the Meatballs


1 Lb Local Ground Pork


1 Egg, Beaten


1/2 C Bread Crumbs


1 Tsp Ginger, Minced


2-3 Cloves Garlic, Minced


1/3 C Chopped Scallions


1 Tbsp Soy Sauce


1 Tbsp Cilantro, Chopped  


Sea Salt & Cracked Pepper, to taste


For the pho


1 Daikon Raddish, Spiralized or Julienned


1 Bunch Broccolini, Rough Ends Cut Off


3 C Chicken Broth


2 C Miso Broth (Miso Paste + Water)


1 Tbsp Ginger, Minced


1 Tsp Sesame Oil


Scallions, Sliced to Garnish


1/4 C Cilantro Leaves, for Garnish


Directions


For the Meatballs


Step 1
Preheat the oven to 400F, line a sheet pan with parchment paper.


Step 2
Combine all ingredients into a bowl and mix to combine. Form into golf ball sized balls and place on the sheet pan. Place in oven and cook for 20-25 minuites.


For the Pho


Step 1
In a large sauce pan over medium heat, add the sesame oil. Heat for 20 seconds and add ginger and cook untill raw smell is gone. Add in the broccolini, season with salt pepper and cook until it turns bright green.


Step 2
Add the chicken broth & miso broth; cover and bring to a boil. Uncover pan, and reduce heat to simmer until broccolini is crisp and tender. Last, put daikon noodles in the pit and cook for 3-5 minutes or until daikon is tender. 


Step 3
Serve in large bowl with 2-3 meatballs. Garnish with scallions and cilantro.


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