Some fresh produce and a few pantry staples are all you need for this delicious Vietnamese noodle soup.
The ingredient of Vietnamese Soup With Fish Balls
- 500g snapper fillets pin boned skinned
- 1 clove garlic thinly sliced
- 1cm piece ginger finely grated
- 1 egg
- 1 2 cup mint leaves finely chopped
- 450g packet fresh rice noodles see note
- 2 spring onions cut into 5cm lengths
- thinly sliced long red chilli optional to serve
- 2 tablespoons peanut oil
- 1 red onion finely chopped
- 2 cloves garlic crushed
- 2cm piece ginger finely grated
- 2 cinnamon quills
- 5 star anise
- 100g shiitake mushrooms halved
- 2 tablespoons caster sugar
- 125ml 1 2 cup soy sauce
- 1l chicken stock
The Instruction of vietnamese soup with fish balls
- to make broth heat oil in a large saucepan over high heat add onion garlic ginger and spices then cook stirring occasionally for 5 minutes or until onion is soft add remaining ingredients and bring to the boil reduce heat to medium simmer for 10 minutes
- meanwhile to make fish balls process fish garlic ginger and egg in a food processor until combined transfer to a large bowl with mint season then stir to combine roll heaped tablespoons of mixture into 20 balls
- carefully lower fish balls into broth increase heat to high and bring to the boil reduce heat to medium and simmer for 4 minutes add rice noodles and cook for a further 3 minutes or until fish balls and noodles are cooked
- divide soup among bowls scatter with spring onions and sliced chilli if using to serve
Nutritions of Vietnamese Soup With Fish Balls
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