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) 🙂



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.


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


  • 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 
  • 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.
  • 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.



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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