A little twist on the classic Vietnamese soup! Perfect for a cold, rainy night - just the right amount of spice, heartiness, and warm broth. You can substitute most of these ingredients for what you have on hand - I'm sure it will still come out delicious!
Time: 45 minutes
- 1 pack ground lamb (or meat of your choice)
- 2 cups chicken or vegetable broth (can sub 2 cups water + 1 bullion cube)
- 1 pack rice noodles (whatever noodles you have on hand will work)
- 2 cloves garlic, minced
- 1 thumb ginger, peeled and minced or sliced thin
- 2 baby bok choy, chopped or broken apart with the leaves whole (can sub spinach or other greens)
- 1 jalapeno (optional)
- 2 scallions, chopped into small rounds with the white parts separated from the green
- 1 lime (optional)
- 1/4 cup panko
- 1 tablespoon vegetable oil
- 1-2 tablespoons chopped red onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt to taste
- Fresh mint leaves for garnish
- Use a large basin or mixing bowl to combine the ground meat with the onion, garlic cloves, cumin, chili powder, panko and salt. Mix just well enough to combine, don't over-mix.
- Form meatballs out of the mixture and lightly sear them in a wok or pot with the vegetable oil.
- Add the ginger and sautee for about a minute, then pour in the broth and noodles.
- Let the noodles cook for 2-3 minutes before adding the bok choy and the white parts of the scallions. You can also add the jalapeno slices now if you're using them.
- Once the noodles are cooked through (about 5-7 minutes), serve hot garnished with the fresh mint leaves and green parts of the scallions!