6cupschicken stock (chicken broth or chicken bouillon) - could also use beef
½teaspoonssea salt - to taste
½teaspoonsground black pepper - to taste
1tablespoonchili flakes (chilli flakes in British English) - to taste
1packvermicelli rice noodles - the really thin kind!
TO MAKE THE DUMPLINGS:
½poundground beef (minced beef) - or pork, I used grass-fed ground beef
8largeshrimp (prawn) - peeled and finely chopped
1largeegg
½teaspoonsea salt
½teaspoonground black pepper
1teaspoonfish sauce
8mediumshiitake mushrooms
3stalksgreen onions (scallions or green shallots)
¾cupcilantro (coriander) - coarsely chopped
½teaspoonginger - grated
2clovesgarlic
OPTIONAL - FOR GARNISHES/FLAVORINGS (PER SERVING):
¼cupcilantro (coriander) - chopped
1stalkgreen onions (scallions or green shallots) - chopped
¼cupbean sprouts
3mediumshrimp (prawn)
¼teaspoonfish sauce
¼teaspoonsoy sauce
Instructions
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.