Welcome to my West Virginia kitchen, where sometimes dinner starts with a craving and ends with me standing over a pot saying, “Okay… this is actually REALLY good.”
This Meatball Pho is exactly that kind of recipe.
It’s warm, cozy, slurpable, and full of those deep, aromatic flavors that make pho feel like a hug in a bowl — but without the all-day simmer or a specialty grocery run. If you’ve got a bag of frozen meatballs and a pho spice tea bag hanging out in your pantry, you’re already halfway there.
And yes… we’re charring things. Because that’s where the magic lives. I can't wait to share it with you so...
Let's Get Started!
Why This Meatball Pho Works
Pho might sound fancy, but at its heart it’s just broth, noodles, toppings, and good vibes. This version keeps things simple while still delivering big flavor:
- Charred onion, garlic, and ginger give the broth that smoky, restaurant-style depth
- Toasted pho spices wake everything up (don’t skip this step)
- Frozen meatballs make this a weeknight win
- Fresh vegetables keep it cozy but balanced
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Ingredients
This recipe uses plant-based meatballs, but feel free to use whatever meatballs your family loves.
- Frozen meatballs (plant-based or traditional)
- 6–8 cups vegetable broth
- 1 tea-bag style pho spice packet
- 1 onion, halved
- 3 cloves garlic, smashed
- 1–2 inch piece fresh ginger, halved lengthwise
- 2 carrots, julienned or thinly sliced
- 1 head bok choy, chopped
- Rice noodles
- Green onions, sliced
- Lime wedges
- Sriracha, to taste
How to Make Meatball Pho
1. Char the aromatics
Heat a dry skillet or grill pan over medium-high heat. Place the onion (cut-side down), garlic, and ginger directly in the pan. Let them char until blackened in spots, about 3–5 minutes. Remove and set aside.
2. Toast the spices
In the same pan, add the pho spice packet and toast for 30–60 seconds until fragrant.
3. Build the broth
In a large pot, add the vegetable broth, charred onion, garlic, ginger, and toasted spice packet. Bring to a gentle simmer and cook for 15–20 minutes to develop flavor.
4. Add meatballs and carrots
Add the frozen meatballs and carrots to the broth. Simmer for 8–10 minutes, until heated through and tender.
5. Cook the noodles
Prepare rice noodles according to package directions. Drain and set aside.
6. Finish with bok choy
Stir the bok choy into the broth and cook for 2–3 minutes, just until wilted.
7. Assemble
Divide noodles between bowls and ladle the hot broth, meatballs, and vegetables over top.
8. Garnish and serve
Top with green onions, a squeeze of lime, and sriracha to taste.
Frequently Asked Questions
Can I use regular meatballs instead of plant-based?
Absolutely. Beef, chicken, pork, or turkey meatballs all work well. Just make sure they are fully cooked before adding them to the soup.
Do I have to char the onion, garlic, and ginger?
Technically no, but flavor-wise, yes. Charring adds depth and gives the broth that classic pho flavor.
Can I make this ahead of time?
Yes. Store the broth and noodles separately for best results. The broth tastes even better the next day.
How do I keep rice noodles from getting mushy?
Cook them separately and add them to bowls just before serving.
Is this pho spicy?
The broth itself is mild and aromatic. Heat comes from toppings like sriracha, so it’s easy to customize.
This is one of those recipes that feels impressive but is secretly very low effort — exactly what weeknight dinners should be.
If you make this, let me know: are you team extra lime, extra sriracha, or both?
And as always...
Happy Eatin' Y'all!
~The Kitchen Wife~
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