Vietnamese Style Chicken Meatball Noodle Soup

By zhanghengshuo

4 Person

50 Minutes

415 Calories

This simple recipe is a variation on Pho, a classic Vietnamese soup flavored with fragrant spices and garnished with fresh herbs. While Pho is commonly served with thinly sliced beef or shredded chicken, this version features delicate chicken meatballs simmered in a chicken broth flavored with star anise, cloves, cinnamon, fresh ginger, garlic, and lime. Ladled over thin rice noodles and garnished with chopped scallions, fresh cilantro, and lime wedges, this soup is a great choice for lunch or a light dinner.

Ingredients

Meatballs

1 clove Garlic, minced
1 tbsp. Freshly squeezed lime juice
2 tsp. Fish sauce
2 tbsp. Cornstarch
2 tbsp. Bread crumbs
1 pound Ground chicken

4 Lime wedges
8 oz. Fine rice noodles
2 tbsp. Fresh cilantro, chopped
5 Scallions, sliced
3 cloves Garlic, peeled
1 2-inch piece of fresh ginger, peeled
2 tbsp. Freshly squeezed lime juice
1 tsp. Sriracha
1 tbsp. Fish sauce or soy sauce
1 Cinnamon stick
3 Whole cloves
3 Whole star anise
6 cups Low-sodium broth

Method

01

Combine the chicken broth, star anise, cloves, cinnamon stick, fish sauce, sriracha and lime juice in a stockpot over medium heat.
02

Slice the ginger into 1/4-inch thick pieces and smash them gently with the flat side of a knife. Do the same with the garlic, add both to the broth and bring it to a slow simmer. Cover and cook for 30 minutes.
03

While the broth simmers, combine the ground chicken, bread crumbs, cornstarch, fish sauce, lime juice and garlic in a mixing bowl.
04

Form the mixture into 1-inch meatballs and set aside. Tip: This mixture is very sticky. Wet your hands in cool water to make rolling the meatballs easier.
05

Place the rice noodles in a large bowl and cover with hot water. Allow to soak until soft and pliable, 10 to 12 minutes, drain and divide between four serving bowls.
06

Using a large slotted spoon, remove the spices, ginger, and garlic from the broth and turn up the heat to bring it to a rapid simmer.
07

Begin adding meatballs, a few at a time, letting each batch cook for about 1 minute before adding more.
08

Continue simmering until the meatballs are cooked through, 6 to 7 minutes.
09

To finish, top each bowl of noodles with a portion of the scallions and cilantro. Ladle the meatballs and broth over top. Add a lime wedge and serve immediately.

Related Tags

Chicken Recipes

Chicken Soup Recipes

Chicken Noodle Soup Recipes

Vietnamese Style Chicken Meatball Noodle Soup

4.2

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 415 Kcal
Prep Time 10 Mins
Cook Time 40 Mins
Total Time 50 Mins

02 Ingredients

Meatballs

1 clove Garlic, minced

1 tbsp. Freshly squeezed lime juice

2 tsp. Fish sauce

2 tbsp. Cornstarch

2 tbsp. Bread crumbs

1 pound Ground chicken

4 Lime wedges

8 oz. Fine rice noodles

2 tbsp. Fresh cilantro, chopped

5 Scallions, sliced

3 cloves Garlic, peeled

1 2-inch piece of fresh ginger, peeled

2 tbsp. Freshly squeezed lime juice

1 tsp. Sriracha

1 tbsp. Fish sauce or soy sauce

1 Cinnamon stick

3 Whole cloves

3 Whole star anise

6 cups Low-sodium broth

03 Method

Step 1

Combine the chicken broth, star anise, cloves, cinnamon stick, fish sauce, sriracha and lime juice in a stockpot over medium heat.

Step 2

Slice the ginger into 1/4-inch thick pieces and smash them gently with the flat side of a knife. Do the same with the garlic, add both to the broth and bring it to a slow simmer. Cover and cook for 30 minutes.

Step 3

While the broth simmers, combine the ground chicken, bread crumbs, cornstarch, fish sauce, lime juice and garlic in a mixing bowl.

Step 4

Form the mixture into 1-inch meatballs and set aside. Tip: This mixture is very sticky. Wet your hands in cool water to make rolling the meatballs easier.

Step 5

Place the rice noodles in a large bowl and cover with hot water. Allow to soak until soft and pliable, 10 to 12 minutes, drain and divide between four serving bowls.

Step 6

Using a large slotted spoon, remove the spices, ginger, and garlic from the broth and turn up the heat to bring it to a rapid simmer.

Step 7

Begin adding meatballs, a few at a time, letting each batch cook for about 1 minute before adding more.

Step 8

Continue simmering until the meatballs are cooked through, 6 to 7 minutes.

Step 9

To finish, top each bowl of noodles with a portion of the scallions and cilantro. Ladle the meatballs and broth over top. Add a lime wedge and serve immediately.

04 Author