This is a tasty Asian-Style Dumpling Soup that my family and I really enjoy eating. It is inspired by the Vietnamese “Pho” rice noodle soups that we always order when we eat at Vietnamese restaurants. A true Pho soup is based on a slow-simmered stock flavored with a variety of spices that give it a very distinctive flavor, whereas I just used my everyday chicken stock.
However, next time I plan to experiment with making a more authentic Pho stock first. But even so, it was really tasty!
The easy dumpling soup is simply meatballs based. They are super tasty. I just love the combination of flavors in these meatballs.
This Asian-Style Dumpling Soup is actually pretty simple, even though it may look like there’s lots of stuff involved. Just think of all that wonderful, nourishing dumpling soup broth that you’re getting in a bowl of this Vietnamese dumpling soup!
Easy Asian-Style Dumpling Soup
TO MAKE THE SOUP BASE:
- 6 cups chicken stock (chicken broth or chicken bouillon) - could also use beef
- ½ teaspoons sea salt - to taste
- ½ teaspoons ground black pepper - to taste
- 1 tablespoon chili flakes (chilli flakes in British English) - to taste
- 1 pack vermicelli rice noodles - the really thin kind!
TO MAKE THE DUMPLINGS:
- ½ pound ground beef (minced beef) - or pork, I used grass-fed ground beef
- 8 large shrimp (prawn) - peeled and finely chopped
- 1 large egg
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon fish sauce
- 8 medium shiitake mushrooms
- 3 stalks green onions (scallions or green shallots)
- ¾ cup cilantro (coriander) - coarsely chopped
- ½ teaspoon ginger - grated
- 2 cloves garlic
OPTIONAL – FOR GARNISHES/FLAVORINGS (PER SERVING):
- ¼ cup cilantro (coriander) - chopped
- 1 stalk green onions (scallions or green shallots) - chopped
- ¼ cup bean sprouts
- 3 medium shrimp (prawn)
- ¼ teaspoon fish sauce
- ¼ teaspoon soy sauce
- Add the stock to a large pot and bring to a simmer
- Add meat, chopped shrimp, egg, salt and fish sauce to a large bowl.
- Put the mushrooms, scallions, cilantro, ginger and garlic into a food processor. Process until finely chopped, then add this mixture to the bowl with the meat. Using a spoon or by hand, mix all ingredients well.
- Form into meatballs and drop into the simmering stock.
- Simmer for about 10 minutes to cook the dumplings.
- Add rice noodles (a small handful per person) and simmer for a further 3-4 minutes (or according to package directions).
- Taste stock, and add salt, pepper and red chili flakes to taste (do this after dumplings have cooked, because the dumplings impart flavor and saltiness to the broth while cooking).
- To serve, ladle soup into each bowl (large soup bowls work best), ensuring each bowl gets a helping of dumplings and rice noodles.
- Place garnishes on the table and let each person add garnishes/flavorings to suit their tastes.