Serving size: Serves 4
Cuisine type: Vietnamese
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Chicken

Vietnamese noodle soup

INGREDIENTS

1 tbsp of vegetable oil
2 garlic cloves, minced
1 long red chilli, sliced finely
(seeded optional)
1 bunch coriander, stems and leaves separated, both finely chopped
3 tsp finely grated ginger
4 cups chicken stock
3 cups water
2 star anise
1 tbsp finely grated palm sugar
1 1/2 tbsp light soy sauce
2 tbsp fish sauce
500g chicken mince
4 spring onions, chopped
Ground white pepper
125g vermicelli noodles
1 bunch choy sum, gai larn or pak choy, cut into 10cm lengths
125g bean sprouts
Handful mint leaves, to serve

METHOD

Equipment: Garlic crusher; sharp knife; fine grater; large saucepan; kitchen spoon; medium mixing bowl; tongs; ladle


Heat oil in saucepan over medium-high heat. Add garlic, chilli, coriander stems and 2 tsp ginger and cook for 2 mins until fragrant. Add stock, water, star anise, palm sugar, soy sauce and 1 tbsp fish sauce. Bring to a simmer to infuse flavours.

Make meatballs: Meanwhile, place chicken mince, 2 spring onions, handful of chopped coriander leaves, white pepper, remaining ginger and fish sauce into mixing bowl and stir well to combine (the best way to do this is with clean hands). Divide and roll mixture
into 20 balls.

Cook soup: Increase heat to high, drop meatballs into stock and cook for 3 mins until almost cooked. Add noodles and green vegetables, then cook for a further 2 mins until noodles and vegies are tender and meatballs are fully cooked.

Serve: Divide soup into 4 bowls and top with bean sprouts, mint leaves, remaining spring onions
and coriander leaves.

TIP: Filei calabresi, also called maccheroni al ferretto, is made by rolling irregular sheets of pasta around an iron rod or wire (ferretto).