How to make it

  • Cook the rice noodles according to the instructions on the packet, drain, rinse under cold water and set aside.
  • Heat the chicken broth to simmering point - so the bubbles are only gently breaking the surface.
  • Add the garlic and ginger to the broth.
  • Gently slide in the pork balls.
  • Bring the broth back to a gentle simmer.
  • After 2 minutes, add the vegetables.
  • Simmer for another 5 minutes.
  • Check seasoning and adjust with soy or fish sauce as required.
  • Divide the noodles between 4 soup bowls.
  • Add the meatballs and veg to each bowl then ladle over the stock.
  • Garnish with the sliced chillies, coriander and lime.
  • Enjoy!

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