Pho soup with chicken dumplings
With fragrant herbs, lemongrass and ginger, this wonderful Vietnamese soup is healthy and utterly delicious.
- 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
- 1Line 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.
- 2Make 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.
- 3Add 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.