Name: Pho soup with chicken dumplings
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: Chicken dumplings; 300 gram chicken mince; 1 tablespoon chopped coriander; 1 tablespoon chopped basil; 1 chilli, finely chopped; 1 teaspoon minced ginger; 1 teaspoon fish sauce; 8 cup (2l) chicken stock; 2 tablespoon (20g) shredded ginger; 2 tablespoon fish sauce; 1 stalk lemongrass, finely sliced; 2 clove garlic, sliced; 150 gram daikon radish, sliced; 2 small carrots, sliced; 6 green onions, sliced, plus 2 extra, sliced, for topping; 2 small red chillies, finely sliced; 2 cup mint leaves; 1 cup coriander leaves; 1 cup (80g) beansprouts

Pho soup with chicken dumplings

Pronounced 'fuh', pho is a fragrant Vietnamese noodle soup.

Serves 8

Prep

20M

Cook

20M

Total

40M

With fragrant herbs, lemongrass and ginger, this wonderful Vietnamese soup with tender chicken dumplings is healthy and utterly delicious.

Looking for more Vietnamese recipes?

Ingredients

Chicken dumplings

300 gram chicken mince

1 tablespoon chopped coriander

1 tablespoon chopped basil

1 chilli, finely chopped

1 teaspoon minced ginger

1 teaspoon fish sauce

8 cup (2l) chicken stock

2 tablespoon (20g) shredded ginger

2 tablespoon fish sauce

1 stalk lemongrass, finely sliced

2 clove garlic, sliced

150 gram daikon radish, sliced

2 small carrots, sliced

6 green onions, sliced, plus 2 extra, sliced, for topping

2 small red chillies, finely sliced

2 cup mint leaves

1 cup coriander leaves

1 cup (80g) beansprouts

Method

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.
Note

Women's Weekly Food

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