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 
TO SERVE : 
  • Divide the meatballs evenly between the bowls.
  • Add some noodles and veg and then pour the broth over top.
  • Remove the star anise
  • Top with a wedge of lemon, fresh coriander, (Or mint leaves), a small pile of bean shoots and fresh chilli.
TIPS
  • Whilst this is a chicken soup you could use prawns in place of the chicken meatballs.
  • For a vegetarian option, use vegetable stock and vegetables such as Broccoli, capsicum and cabbage with some Tofu in the varoma to steam in replace of the chicken meatballs.

 

SHOPPING LIST – 

500g Chicken or Chicken Mince

5 spring onions

Big Bunch of Coriander

Fish Sauce

Soy Sauce

Chicken Stock

3 Garlic Cloves

Fresh Ginger

2 Star Anise

2 Red Chilli

1 Large Lemon

Palm Sugar

125 g Vermicelli Noodles (Dry)

Bok Choy (Or similar greens)

Bean Shoots for Garnish.

 

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2 Responses to “Vietnamese Chicken Meatball and Noodle Soup”

  1. Alison
    August 17, 2012 at 8:55 pm #

    Yum, it’s on my to do list this week. Thanks girlies!

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