Vietnamese chicken meatball noodle broth

Method Print recipe

For the chicken meatballs

1. Place the chicken mince into a mixing bowl. Add half of the finely sliced spring onion, one-third of the lemongrass, half of the ginger and half of the garlic. Mix thoroughly until well combined, then divide and shape into 30 evenly sized meatballs.
2. Place a saucepan or frying pan over a medium-high heat and add a small splash of oil to prevent sticking. Add the meatballs and cook, turning regularly, until evenly golden brown and cooked through. Ensure the centre of the meatballs reaches a minimum core tempera-ture of 75°C.

For the broth

1. Prepare the stock according to the recipe or manufacturer's instructions. Pour into a sauce-pan and add the remaining lemongrass, ginger and garlic, along with the sesame oil.
2. Bring gently to a simmer and allow the flavours to infuse. Keep warm until ready to serve.

For the vegetables and noodles

1. Finely slice the peppers and carrots. Slice the bok choi stems from the root upwards, keeping the leaves whole or in larger pieces. Finely slice the chilli and cut the limes into wedges.
2. Soak the noodles in hot water until tender. Drain well and set aside until required.

Assembly

1. Divide the noodles between serving bowls. Arrange the peppers, carrots, bok choi and spinach over the noodles.
2. Top with the cooked chicken meatballs, then carefully ladle over the hot aromatic broth.
3. Garnish with sliced chilli, fresh coriander, the remaining spring onion and lime wedges. Serve immediately.