• Place cubed chicken, spring onions, coriander, white pepper, 2 tsp ginger and 1 tbsp fish sauce into mixing bowl and press briefly 3 times/1 sec/Closed lid/Turbo.
  4 spring onions / shallots, 1 bunch coriander or parsley, ground white pepper, 4 tsp ginger, 2 tbsp fish sauce, 500 grams chicken - cubed
• Form into meatballs and place into Varoma® Trays
• WASH THE BOWL - No need to dry

  Instead of washing manually - fill to 1 litre line - hot water. 1 Drop washing detergent - 15 SECONDS | SPEED 5 - Rinse
• Add garlic, chilli and remaining ginger

  Chop 3 SECONDS | SPEED 7
  2 clove garlic, 1 red chilli, 4 tsp ginger
• Add oil - Put on TM Lid and place Simmer Basket on the lid

  Sauté 3 MINUTES | 100c | SPEED 1
  1 tbsp vegetable oil
• Add stock, water, star anise, brown sugar, soy sauce and 1 tbsp fish sauce

  Place lid on and Varoma Basket on top with Meatballs

  Cook 15 MINUTES | VAROMA | SPEED 1
  2 tbsp fish sauce, 2 star anise, 1 tbsp brown sugar, 880 grams chicken stock, 2 tbsp soy sauce, 680 grams water

Noodles: Depending on what you are using - we use Vermicelli - we cook these separately at this point

• Remove the meatballs to thermoserver

Meatballs: While the final of the soup is cooking, I fry off the meatballs in a fry pan to give them some browning and coating. Light spray of oil to avoid sticking to pan (this is optional)

• Add Noodles, Bok Choy, Baby Corn and Water Chestnuts to TM bowl.

  Replace Varoma with Simmer Basket

  Cook for a further 8 MINUTES | 100c | REVERSE | SPEED 1
  100 grams vermicelli noodles or angel hair pasta, 1 bunch Bok Choy - chopped, 1 can Baby Corn / corn (125gm), 1 can Water Chestnuts - sliced
• Serve Soup into bowls and add meatballs. Garnish with Bean Sprouts (optional)
  bean sprouts