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1
Beat the egg with the plain flour in a large mixing bowl.
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2
Add the minced pork, spring onions, coriander, ginger and Nuoc Cham and mix with your hands until well combined.
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3
Heat a small frying pan over a high heat.
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4
Break off a small amount of the mixture, flatten between your fingers and fry until cooked.
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5
Taste to check the seasoning and add more if necessary.
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6
Form the mixture into 16-18 balls each 4cm in diameter, packing each one firmly.
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7
Heat the oil in a heavy-based frying pan and add the balls in batches so as not to overcrowd the pan.
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8
Brown the balls for 3 minutes on each side, then remove them from the pan and set aside.
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9
In a large pan, add the Chicken Stock, cinnamon, spring onions, fresh ginger, sugar, salt, fish sauce and star anise, then bring to the boil.
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10
Reduce the heat and simmer for 40 minutes to let the flavours infuse.
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11
Strain the broth into another pan and taste for flavour - you can add a little Nuoc Cham if it needs a boost.
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12
Turn the heat back on, drop in the pork balls and simmer for 15 minutes, or until the balls are cooked through.
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13
Meanwhile, drop the noodles into a pan of boiling water and cook for 2 minutes, then drain, refresh under cold water and drain again.
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14
Pour the soy sauce into a little dish and add the sliced chilli.
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15
Drop the beansprouts into a saucepan of boiling water.
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16
Return to the boil and cook for 1 minute, then drain.
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17
Refresh in ice cold water and drain again.
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18
Divide the noodles, shallots and beansprouts between your serving bowls, then pour over the broth and balls and garnish with coriander, basil and a wedge of lime.
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19
Serve the chilli soy sauce on the side to mix in if you require an extra flavour kick.
