Chicken Meatball Pho-inspired Soup
| 1 min read
Total Time:
45
Prep Time:
20
Cooking Difficulty:
Medium
Serving Amount
Ingredients
1 lb. ground chicken
2 cloves, minced garlic
1 tsp. grated ginger
1 Tbsp. fish sauce
1 Tbsp. soy sauce
2 green onions, finely chopped
1 egg
1⁄2 cup panko breadcrumbs
1 onion, quartered
1 cinnamon stick
2 star anise
3 cloves
1 Tbsp. fresh ginger slices
8 cups chicken both
1 Tbsp. fish sauce
1 carrot, sliced with vegetable peeler
Salt to taste
2 tsp. brown sugar
1 tsp. sesame oil
4 oz rice noodles (add when reheating if freezing)
Fresh cilantro (add when reheating if freezing)
1 lime, juiced (add when reheating if freezing)
1⁄2 can bean sprouts
Instructions
Step 1
Mix ground chicken, garlic, grated ginger, fish sauce, soy sauce, egg and panko breadcrumbs. Form into small balls.
Step 2
In a pan over medium heat, add 2 Tbsp. vegetable or canola oil. Sear meatballs until edges are crisp. Set aside.
Step 3
Add onion, spices and ginger and sear for a few minutes, stirring frequently.
Step 4
Add broth and fish sauce and cook 30 minutes.
Step 5
Remove aromatics. Add sugar and adjust seasoning as needed.
Step 6
Add carrot noodles and meatballs and simmer another 10–12 minutes until cooked through. Stir in sesame oil.
Step 7
If not freezing, add rice noodles, bean sprouts, lime juice and cilantro. Allow rice noodles to soften.
Step 8
Cool completely before freezing. To reheat: reheat soup, adding uncooked rice noodles to the broth until softened. Assemble with bean sprouts, lime juice and fresh cilantro.
