Spicy Vietnamese Pork Meatball Soup

Prep time 20 minutes Cook time 15 minutes

Serves 4 people



Vietnamese Meatballs

  • 500g pork mince
  • 2 garlic cloves, crushed
  • ¼ cup finely chopped coriander leaves
  • 1 green onion (shallot), trimmed and thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon white pepper

Spicy Broth

  • 1 tablespoon peanut or vegetable oil
  • 1 stem lemongrass (white part only), crushed and finely sliced
  • 1-2 (to your taste) small red bird’s eye chilli, deseeded and chopped
  • 3 green onions (shallots), trimmed and thinly sliced
  • 3 garlic cloves, crushed
  • 8 cups chicken stock
  • ¼ cup lime juice
  • 2 ½ tablespoons fish sauce
  • 1 bunch baby bok choy, trimmed and halved lengthways

To Serve

  • Rice noodles
  • Coriander leaves, sliced red chilli and lime wedges


  1. 1.
    To make Vietnamese meatballs, combine pork mince, garlic and coriander in a medium bowl. Season with salt and pepper. Mix until well combined. Using about 1 tablespoon mixture per meatball, roll into small balls. Place onto a plate, cover and refrigerate for 30 minutes.
  2. 2.
    To make spicy broth, heat oil in a large saucepan over medium heat. Add lemongrass, chilli, green onions and garlic and cook, stirring often, for 2-3 minutes until softened.
  3. 3.
    Add stock, cover and bring to the boil. Add meatballs. Reduce heat, cover and simmer for 8-10 minutes or until meatballs are cooked through.
  4. 4.
    Stir in lime juice and fish sauce. Add bok choy and cook until bok choy wilts.
  5. 5.
    Ladle meatballs, bok choy and hot broth into deep serving bowls. Top with coriander and chilli and serve with lime wedges.