Recipe

Pho soup with chicken dumplings

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

Dec 31, 2009 1:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 8
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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
Pho soup with chicken dumplings
  • 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

Pho soup with chicken dumplings
  • 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.

Notes

For a vegetarian option for this soup, use tofu instead of dumplings and vegetable stock instead of chicken stock.

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