A light yet fragrant Vietnamese noodle soup, pho has been the staple of Vietnamese cuisine for decades, and has gained the favour of many all over the world. Recreate the iconic dish on your own with our recipe, which also involves delicious chicken dumplings made from mince, basil and more for a twist. We promise it won’t disappoint!
- 300 g chicken mince
- 1 tbsp chopped coriander
- 1 tbsp chopped basil
- 1 chilli, finely chopped
- 1 tsp minced ginger
- 1 tsp fish sauce
PHO SOUP WITH CHICKEN DUMPLINGS
- 8 cups (2 litres) chicken stock
- 2 tbsps (20 g) shredded ginger
- 2 tbsps fish sauce
- 1 stalk lemongrass, finely sliced
- 2 clove garlic, sliced
- 150 g daikon radish, sliced
- 2 small carrots, sliced
- 6 green onions, sliced, plus 2 extra, sliced, for topping
- 2 small red chillies, finely sliced
- 2 cup mint leaves
- 1 cup coriander leaves
- 1 cup (80 g) beansprouts
Line a baking tray with baking paper. To make chicken dumplings, in a bowl, combine chicken mince, herbs, chilli, ginger and fish sauce. Mould mixture into 18 balls and place on prepared tray. Cover and chill until required.
Make pho by bringing chicken stock, ginger, fish sauce, lemongrass and garlic to boil in a large saucepan on medium. Reduce heat and simmer for 5 mins.
Add dumplings, vegetables, onions and chillies. Return to simmer. Cook for 3-5 mins, until dumplings are cooked. Ladle into bowls and serve topped with combined herbs, sprouts and extra green onion.
TIP For a vegetarian option for this soup, use tofu instead of dumplings and vegetable stock instead of chicken stock.