Vietnamese Chicken Meatball And Noodle Soup - cooking recipe

Ingredients

1 tbsp vegetable oil
2 cloves garlic, minced
1 None long red chili pepper, thinly sliced
1 bunch fresh cilantro, stems and leaves separated, both finely chopped
3 tsp finely grated fresh ginger
4 cups chicken stock
2 None star anise
1 tbsp finely grated palm sugar or brown sugar
1 1/2 tbsp light soy sauce
2 tbsp fish sauce
1 lb ground chicken
4 None green onions, chopped
4 oz vermicelli noodles
1 lb choy sum, gai lan or bok choy, cut into 4-inch lengths
1 cup bean sprouts
None None Fresh mint leaves, to serve

Preparation

Heat oil in large saucepan on medium-high heat. Add garlic, chili pepper, cilantro stems and 2 tsp ginger; cook for 2 mins, or until fragrant. Add stock, star anise, palm sugar, soy sauce, 1 tbsp fish sauce and 3 cups water.
For the meatballs, place ground chicken, 2 green onions, handful chopped cilantro leaves, remaining ginger and remaining fish sauce in a large bowl. Season with white pepper and mix well with clean hands. Divide and roll mixture into 20 balls.
Increase heat to high. Drop meatballs into stock and cook for 3 mins, or until almost cooked. Add noodles and green vegetables and cook for 2 mins, until noodles and vegetables are tender and meatballs are fully cooked.
Divide soup into 4 bowls. Top with bean sprouts, mint leaves and remaining green onions and cilantro leaves.