Vietnamese Soup With Fish Balls

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

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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