Spicy Vietnamese Pork Meatball Soup
Prep time
20 minutes
Cook time
15 minutes
Serves 4 people
Ingredients
Vietnamese Meatballs
-
•500g pork mince
-
•2 garlic cloves, crushed
-
•¼ cup finely chopped coriander leaves
-
•1 green onion (shallot), trimmed and thinly sliced
-
•½ teaspoon salt
-
•¼ teaspoon white pepper
Spicy Broth
-
•1 tablespoon peanut or vegetable oil
-
•1 stem lemongrass (white part only), crushed and finely sliced
-
•1-2 (to your taste) small red bird’s eye chilli, deseeded and chopped
-
•3 green onions (shallots), trimmed and thinly sliced
-
•3 garlic cloves, crushed
-
•8 cups chicken stock
-
•¼ cup lime juice
-
•2 ½ tablespoons fish sauce
-
•1 bunch baby bok choy, trimmed and halved lengthways
To Serve
-
•Rice noodles
-
•Coriander leaves, sliced red chilli and lime wedges
Method
-
1.To make Vietnamese meatballs, combine pork mince, garlic and coriander in a medium bowl. Season with salt and pepper. Mix until well combined. Using about 1 tablespoon mixture per meatball, roll into small balls. Place onto a plate, cover and refrigerate for 30 minutes.
-
2.To make spicy broth, heat oil in a large saucepan over medium heat. Add lemongrass, chilli, green onions and garlic and cook, stirring often, for 2-3 minutes until softened.
-
3.Add stock, cover and bring to the boil. Add meatballs. Reduce heat, cover and simmer for 8-10 minutes or until meatballs are cooked through.
-
4.Stir in lime juice and fish sauce. Add bok choy and cook until bok choy wilts.
-
5.Ladle meatballs, bok choy and hot broth into deep serving bowls. Top with coriander and chilli and serve with lime wedges.