Vietnamese chicken meatball and noodle soup

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Vietnamese chicken meatball and noodle soup
  • 1 tablespoon vegetable oil
  • 2 clove garlic, minced
  • 1 long red chilli, sliced finely
  • 1 bunch coriander, stems and leaves separated, both finely chopped
  • 3 teaspoon finely grated ginger
  • 4 cup chicken stock
  • 3 cup water
  • 2 star anise
  • 1 tablespoon finely grated palm sugar
  • 1 1/2 tablespoon light soy sauce
  • 2 tablespoon fish sauce
  • 500 gram chicken mince
  • 4 spring onions, chopped
  • ground white pepper
  • 125 gram vermicelli noodles
  • 1 bunch choy sum, gai lam or pak choy, cut into 10cm lengths
  • 125 gram bean sprouts
  • handful mint leaves, to serve


Vietnamese chicken meatball and noodle soup
  • 1
    Heat oil in saucepan over medium-high heat. Add garlic, chilli, coriander stems and 2 teaspoon ginger and cook for 2 minutes until fragrant. Add stock water, star anise, palm sugar, soy sauce and 1 tablespoon fish sauce.
  • 2
    To make the meatballs; place chicken mince, 2 spring onions, handful of chopped coriander leaves, white pepper, remaining ginger and fish sauce into mixing bowl and stir well to combine (the best way to do this is with clean hands). Divide and roll mixture into 20 balls.
  • 3
    Increase heat to high, drop meatballs into stock and cook for 3 minutes until almost cooked. Add noodles and green vegetables, then cook for a further 2 minutes until noodles and vegetables are tender and meatballs are fully cooked.
  • 4
    Divide soup into 4 bowls and top with bean sprouts, mint leaves, remaining spring onions and coriander leaves.

More From Women's Weekly Food