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Soups » Vietnamese Style Meatball Noodle Soup

Vietnamese Style Meatball Noodle Soup

by Lynne Webb on January 6, 2019 (Updated February 23, 2021) // 3 Comments

Tender chicken meatballs, thin rice noodles and broth flavored with classic Vietnamese soup ingredients like star anise, ginger and lime combine to make this light yet satisfying main dish soup.
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Bowl of Vietnamese Chicken Meatball Soup

While Pho is commonly served with thinly sliced beef or shredded chicken, this version features delicate chicken meatballs simmered in chicken broth flavored with star anise, cloves, cinnamon, fresh ginger, garlic and lime.

Ladled over thin rice noodles and garnished with chopped scallions, fresh cilantro and lime wedges, this soup is a great choice for lunch or a light dinner.

For another Asian-inspired soup recipe be sure to check out our Spicy Shrimp and Ramen Soup!

More Vietnamese Recipes:

  • Vietnamese Ground Pork in Tomato Sauce
  • Pulled Pork Bahn Mi Recipe
  • Vienamese Summer Rolls with Shrimp
Vietnamese Meatball Noodle Soup

Vietnamese Style Meatball Noodle Soup

4.64 from 11 votes
  |  Leave a Review
Tender chicken meatballs, thin rice noodles and broth flavored with classic Vietnamese soup ingredients like star anise, ginger and lime combine to make this light yet satisfying main dish soup.
Yield: 4 servings
Prep Time: 10 mins
Cook Time : 40 mins
Total Time : 50 mins
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Ingredients 

  • 6 cups low-sodium broth
  • 3 whole star anise
  • 3 whole cloves
  • 1 cinnamon stick
  • 1-1/2 tablespoons fish sauce, or soy sauce
  • 1/2 to 1 teaspoon sriracha
  • 2 tablespoons freshly squeezed lime juice
  • 2- inch piece of fresh ginger, peeled
  • 3 cloves garlic, peeled
  • 4 to 5 scallions, sliced
  • 2 tablespoons fresh cilantro, chopped
  • 8 ounces fine rice noodles
  • 4 lime wedges

For the meatballs:

  • 1 pound ground chicken
  • 2 tablespoons panko crumbs, for gluten-free use crushed Rice Chex
  • 2 tablespoons cornstarch
  • 2 teaspoons fish sauce
  • 1 tablespoon freshly squeezed lime juice
  • 1 clove garlic, minced

Instructions 

  • Combine the chicken broth, star anise, cloves, cinnamon stick, fish sauce, sriracha and lime juice in a stockpot over medium heat.
  • Slice the ginger into 1/4-inch thick pieces and smash them gently with the flat side of a knife. Do the same with the garlic, add both to the broth and bring it to a slow simmer. Cover and cook for 30 minutes.
  • While the broth simmers, combine the ground chicken, panko, cornstarch, fish sauce, lime juice and garlic in a mixing bowl.
  • Form the mixture into 1-inch meatballs and set aside. Tip: This mixture is very sticky. Wet your hands in cool water to make rolling the meatballs easier.
  • Place the rice noodles in a large bowl and cover with hot water. Allow to soak until soft and pliable, 10 to 12 minutes, drain and divide between four serving bowls (see notes).
  • Using a large slotted spoon, remove the spices, ginger and garlic from the broth and turn up the heat to bring it to a rapid simmer.
  • Begin adding meatballs, a few at a time, letting each batch cook for about 1 minute before adding more.
  • Continue simmering until the meatballs are cooked through, 6 to 7 minutes.
  • To finish, top each bowl of noodles with a portion of the scallions and cilantro. Ladle the meatballs and broth over top. Add a lime wedge and serve immediately.

Recipe Notes

Fine rice noodles will usually soften nicely in hot water, but be sure to check the package on your noodles as directions vary.

Nutrition Information

Nutrition Facts
Vietnamese Style Meatball Noodle Soup
Amount per Serving
Calories
477
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
11
g
Cholesterol
 
132
mg
44
%
Sodium
 
1618
mg
70
%
Carbohydrates
 
45
g
15
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
39
g
78
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Soups
 | 
Cuisine: Asian

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Comments

  1. Ralph says

    June 22, 2021 at 10:22 am

    This was an excellent dish to make and I was excited to try it. I changed a few things: I added scallions to the meatballs themselves; I finished the meatballs off on the grill to add color to more in-depth flavors.

    Again, this was amazing and thanks for sharing.

    Reply
    • Lynne Webb says

      June 22, 2021 at 3:32 pm

      Hi Ralph,
      Happy to hear you like the soup. Adding scallions to the meatballs is a nice idea for sure – so is the grilling for depth of flavor. Thanks for both the comment and your thoughtful adaptation.

      Reply
  2. Erika says

    February 6, 2020 at 11:35 pm

    Hi!
    Wonderful soup ! Followed your directions except I subbed 1 t of Chinese five spice for the star anise, cloves and cinnamon. I also added thinly sliced bell peppers and carrot at the end, simmering for 2 min.
    Served it with a scoop of brown rice . Even hubby enjoyed it !
    Thank you !!

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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