1.Line a baking tray with baking paper. To make chicken dumplings, in a bowl, combine chicken mince, herbs, chilli, ginger and fish sauce. Mould mixture into 18 balls and place on prepared tray. Cover and chill until required.
2.Make pho by bringing chicken stock, ginger, fish sauce, lemongrass and garlic to boil in a large saucepan on medium. Reduce heat and simmer for 5 minutes.
3.Add dumplings, vegetables, onions and chillies. Return to simmer. Cook for 3-5 minutes, until dumplings are cooked. Ladle into bowls and serve topped with combined herbs, sprouts and extra green onion.
For a vegetarian option for this soup, use tofu instead of dumplings and vegetable stock instead of chicken stock.