Pho Soup With Chicken Dumplings

• None None FOR THE CHICKEN DUMPLINGS
• 10.5 oz ground chicken
• 1 tbsp chopped fresh cilantro
• 1 tbsp chopped fresh basil
• 1 None chili, finely chopped
• 1 tsp minced fresh ginger
• 1 tsp fish sauce
• None None FOR THE PHO SOUP
• 8 cups chicken stock
• 1/4 cup shredded fresh ginger
• 2 tbsp fish sauce
• 1 stalk lemongrass, finely sliced
• 2 cloves garlic, sliced
• 5 oz daikon radishes, sliced
• 2 None small carrots, sliced
• 2 None small red chilies, finely sliced
• 8 None spring onions, sliced
• 3 cups fresh mint leaves
• 2 cups fresh cilantro leaves
• 3 oz bean sprouts, trimmed

1. To make the chicken dumplings, line a baking tray with parchment paper. In a bowl, combine all ingredients. Shape into 18 meatballs and place on prepared tray. Cover and chill until required.
2. To make the pho soup, bring stock, ginger, fish sauce, lemongrass and garlic to a boil in a large saucepan. Reduce heat and simmer for 5 mins.
3. Add dumplings, radishes, carrots, chilies and 3/4 of the spring onions. Return to a simmer and cook for 3-5 mins, until dumplings are cooked through. Ladle soup into bowls and sprinkle with herbs, bean sprouts and remaining spring onions.

chicken dumplings, ground chicken, fresh cilantro, fresh basil, chili, fresh ginger, fish sauce, chicken stock, fresh ginger, fish sauce, stalk lemongrass, garlic, daikon radishes, carrots, red chilies, spring onions, mint leaves, fresh cilantro, bean sprouts

Taken from recipes-plus.com/api/v2.0/recipes/32023 (may not work)