Ingredients:
- 1 large onion chopped
- thumbsized piece of ginger
- 1-2 red chillies, finely chopped
- 1 garlic clove crushed
- 6 white peppercorns, crushed
- 20g of coriander, chopped,keep some leaves back to decorate
- 50 ml milk
- 100 g breadcrumbs
- 1 kg of turkey mince
- 3 tp sp vegetable oil
- 1.5 ltr good quality chicken stock
- 2 tbsp toasted sesame oil
- 3 tbsp fish sauce
- 6 star anise
- thumb size piece of ginger sliced
- 1/2 tsp of black pepper corns
- 8 spring onions, finely sliced
- 300 g noodles, I used rice but you can use egg if you prefer
- Sliced chilies, small bunch of fresh basil and mint to garnish
Directions:
- Blitz the onion, garlic, ginger, chilies, peppercorns and half the coriander until finely chopped.
- Mix the milk and breadcrumb together in a large bowl, then add the onion mixture and the turkey, season and combine well. Shape into individual small balls. Heat some oil in a frying pan on a medium heat and cook in batches until well coloured on all sides and cooked through.
- In the meantime for the broth, put the stock in a large saucepan, bring to the boil, them simmer. Add the sesame oil, fish sauce, star anise, ginger, remaining coriander and peppercorns. Simmer uncovered for 20 minutes. Add spring onions and red chillies.
- Divide the cooked noodles between 6 large bowls and place meatballs on top, ladle over the hot stock and garnish with heaps of basil and mints.
N.B * I also used some Sriracha poured over mine*
