Directions

To Make Meatballs

1. Combine all the meatball ingredients in a large bowl and mix well. Marinate for 30 minutes.
2. Roll the mixture into small meatballs and arrange them on a tray or plate. Cover and refrigerate.

To Cook

1. Heat oil in a large pan over medium heat.
2. Add lemongrass stem, cinnamon stick, star anise, cloves, chillies, spring onion and garlic. Cook for 3-4 minutes until fragrant.
3. Add stock and bring to boil.
4. Add meatballs and return toto boil. Reduce the heat and simmer for 15 minutes or until the meatballs are cooked through.
5. Add lime juice and fish sauce, and stir well to combine.

To Serve

1. Blanch bok choy and set aside.
2. Blanch thick rice vermicelli in hot water until softened, then drain and set aside.
3. Divide blanched noodles and bok choy to serving bowls.
4. Ladle the hot soup and meatballs into the bowls.
5. Garnish with coriander leaves and sliced chillies before serving.