Description

Ingredients

• Broth Original: Broth
• 💧 1.5 l chicken stock or light broth (6¼ cups / 51 fl oz) Original: 💧 1.5 l chicken stock or light broth (6¼ cups / 51 fl oz)
• 🧄 12 g garlic, smashed (4 cloves / 0.4 oz) Original: 🧄 12 g garlic, smashed (4 cloves / 0.4 oz)
• 🫚 10 g ginger, sliced (1 tbsp / 0.35 oz) Original: 🫚 10 g ginger, sliced (1 tbsp / 0.35 oz)
• 🌿 2 cilantro roots or 10 g stems, bruised (2 roots / 0.35 oz) Original: 🌿 2 cilantro roots or 10 g stems, bruised (2 roots / 0.35 oz)
• 🥣 30 ml fish sauce (2 tbsp / 1 fl oz) seafood Original: 🥣 30 ml fish sauce (2 tbsp / 1 fl oz)
• 🧂 2 g fine salt, to taste (½ tsp / 0.07 oz) Original: 🧂 2 g fine salt, to taste (½ tsp / 0.07 oz)
• ⚪ 1 g white pepper (¼ tsp / 0.04 oz) Original: ⚪ 1 g white pepper (¼ tsp / 0.04 oz)
• Glass noodles and vegetables Original: Glass noodles and vegetables
• 🍜 100 g glass noodles, dry (3.5 oz) Original: 🍜 100 g glass noodles, dry (3.5 oz)
• 🥬 250 g napa cabbage, bite size (4 cups / 8.8 oz) Original: 🥬 250 g napa cabbage, bite size (4 cups / 8.8 oz)
• 🥕 120 g carrot, thin slices (1 cup / 4.2 oz) Original: 🥕 120 g carrot, thin slices (1 cup / 4.2 oz)
• 🍄 150 g shiitake or oyster mushrooms, sliced (1½ cups / 5.3 oz) seafood Original: 🍄 150 g shiitake or oyster mushrooms, sliced (1½ cups / 5.3 oz)
• 🧅 60 g scallions, sliced (1 cup / 2.1 oz) Original: 🧅 60 g scallions, sliced (1 cup / 2.1 oz)
• 🌿 15 g cilantro leaves (1 cup / 0.5 oz) Original: 🌿 15 g cilantro leaves (1 cup / 0.5 oz)
• Chicken meatballs Original: Chicken meatballs
• 🍗 400 g ground chicken (14 oz) Original: 🍗 400 g ground chicken (14 oz)
• 🧄 6 g garlic, finely minced (2 cloves / 0.2 oz) Original: 🧄 6 g garlic, finely minced (2 cloves / 0.2 oz)
• 🫚 5 g ginger, finely minced (1 tsp / 0.18 oz) Original: 🫚 5 g ginger, finely minced (1 tsp / 0.18 oz)
• 🥣 15 ml fish sauce (1 tbsp / 0.5 fl oz) seafood Original: 🥣 15 ml fish sauce (1 tbsp / 0.5 fl oz)
• ⚪ 1 g white pepper (¼ tsp / 0.04 oz) Original: ⚪ 1 g white pepper (¼ tsp / 0.04 oz)
• 🌽 10 g cornstarch (1 tbsp / 0.35 oz) Original: 🌽 10 g cornstarch (1 tbsp / 0.35 oz)

Preparation

• Soak the noodles Soak glass noodles in warm water 8 min until flexible, then drain and cut once or twice so they are easier to eat. 🍜
• Mix the meatballs Combine ground chicken, garlic, ginger, fish sauce, white pepper, and cornstarch until sticky and cohesive. 🍗
• Start the broth Add stock, smashed garlic, ginger slices, and cilantro roots or stems to a pot, bring to a gentle simmer for 8 min. 🌿
• Shape and cook the meatballs Scoop small meatballs straight into the simmering broth and cook 5–6 min until just cooked through. 🥄
• Add vegetables Add carrot, mushrooms, and napa cabbage, simmer 3–4 min until just tender and bright. 🥬
• Add the noodles Add soaked glass noodles and simmer 1–2 min until silky and clear. ✨
• Season clean Stir in fish sauce, salt if needed, and white pepper, then taste for a light balanced broth. 🥣
• Finish and serve Turn off heat, add scallions and cilantro, rest 1 min, then ladle into bowls and serve hot. 🍽️

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