Ingredients

The following ingredients have 4 Servings
  • 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
  • 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)

Instruction

  • 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.