Vietnamese chilli meatball soup

Recipe from: 17 May 2013
soup recipe

Ingredients 20
Servings 4
Time 00:15

Ingredients

  • 2
    l
    water
  • 2
    Tbs
    fish sauce
  • 1
    tsp
    sesame oil
  • 1
    Tbs
    Sambal Oelek - bottled crushed red chillies with seasoning
  • 1
    clove crushed garlic
  • 4
    green spring onions - sliced
  • 1
    red chilli - sliced
  • Meatballs:
  • 1
    kg
    minced beef
  • 1
    medium onion - roughly chopped
  • 1
    Tbs
    fresh lemongrass - finely chopped
  • 2
    small red chillies - chopped
  • 4
    garlic cloves - chopped
  • 1/2
    cup
    chopped fresh coriander
  • 2
    tsp
    beef stock powder
  • 2
    tsp
    sugar
  • 1
    Tbs
    corn flour
  • 2
    tsp
    sesame oil
  • 3
    Tbs
    fish sauce
  • 3
    Tbs
    Hoisin sauce
 

Method

00:15
 
Process the meatball ingredients batch by batch in a food processor until smooth.

Wet your hands to prevent the mixture from sticking to your fingers, and roll the mixture into balls small enough to fit onto a soup spoon as a rule.

Bring the 2L of water to the boil in a large pot and add the fish sauce

Add half of the meatballs and simmer, uncovered for about 5 minutes or until they are cooked through, remove from the pan and set aside while you poach the second batch.  

Use a soup ladel to skim any skum off the top of the broth to ensure that you have a clear broth.

Once the second batch is cooked add the first batch of meatballs with it, also adding the Sambal Oelek, sesame oil and garlic and cook for a further 5 minutes.   

Season to taste.

Serve topped with the chopped spring onions and a little chopped fresh red chilli.  

Reprinted with permission of JaniceTripepi. To see more recipes, click here.

 

Read more on: meatballs  |  soups  |  recipes
 

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