Vietnamese Chicken Meatball and Noodle Soup

Hi Guys,

Well my other love is flicking through home magazines and searching around for funky things for the home. I have a certain style that i am trying to do through the lounge / dining but that is a whole other story 🙂 Why I am telling you this is because my favourite magazine is Real Living – The new issue is out this week. I was flicking through and came across this recipe. I quickly thought of the conversion and a couple of additions from my inability to ever follow a recipe. And here it is – sooo yummy! All credit minus a couple of alterations to Real Living – Check them out online here (Lots of comps) If they are reading this feel free to send a Pink Smeg Dishwasher (Jokes) 🙂

MEATBALLS

Step 1 –

Small Piece of Ginger

Small Clove of Garlic

2 Spring Onions

1/2 Bunch Coriander

• Blitz on speed 7, for 5 seconds.

Step 2

500g Chicken Mince (Or use breast and use the turbo to mince. )

1 Tablespoon of Fish Sauce (Roughly 20g.)

Salt and Pepper to taste

• Mix on reverse speed 5 for 10 seconds.

Step 3. 

• Remove mince mixture from the TM bowl and roll into little meatballs. It is a very sticky mixture – i just formed small balls. (I also used gloves)
• Place each ball onto a small bit of baking paper into the varoma (Top and bottom levels) Should make roughly 18-20 balls.
• Set aside while you prep the soup stock.

Meatballs All ready to steam.

STOCK 

Step 1. 

2 Cloves of Garlic

2 Spring Onions

1/2 Bunch Coriander

Small Piece of Ginger (About 2cm piece)

1 Piece of Palm Sugar

Oil (optional)

• Add (Except the oil) to a clean TM bowl and blitz on speed 6 for 10 seconds.
• OPTIONAL! Add oil and sauté for 2 mins at 100 degrees speed 1

Step 2. 

1L Chicken Stock

500g Water

2 Star Anise

1 sliced red chilli (You can add this in step 1 and chop in the TM with garlic. )

20g Fish Sauce

30g Soy Sauce

• Add all to the TM bowl.
• Place lid on and Varoma with meatballs on top in place.
• Cook for 25 minutes Varoma Temp – Reverse + Speed 2.

Step 3 

125g Vermicelli Noodles

Bunch Bok Choy roughly chopped and washed.

Juice of Half a Lemon

(Butterfly)

• Whilst the broth is cooking – place the dry vermicelli noodles into a bowl or thermoserver – cover with cool water to start to soften for 5 minutes, then rinse .
• Add the butterfly to the TM
• Add the noodles and bok choy to the TM bowl.
• Check that the meatballs are steaming evenly.
• Cook for 5 minutes, Varoma Temp on Reverse + Speed 1