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Vietnamese soup with fish balls
Vietnamese soup with fish balls
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Simple ingredients create flavorful Vietnamese noodle soup.
Ingredients:
  • 500g snapper fillets, pin-boned, skinned
  • 1 clove garlic, thinly sliced
  • 1cm piece ginger, finely grated
  • 125.00 ml 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
  • 36.40 gm 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
  • 40.00 gm caster sugar
  • 125ml (1/2 cup) soy sauce
  • 1L chicken stock
Instructions:
  • In a large saucepan over high heat, sizzle onion, garlic, ginger, and spices in oil for 5 minutes until the onion turns soft. Stir in remaining ingredients, bring to a boil, then simmer over medium heat for 10 minutes.
  • Process the fish, garlic, ginger, and egg in a food processor until well combined. Transfer the mixture to a large bowl with mint, season with salt and pepper, and mix thoroughly. Shape heaped tablespoons of the mixture into 20 balls.
  • Gently submerge fish balls into the fragrant broth. Turn up the heat to high and let it come to a rapid boil. Lower the heat to medium and let it simmer for 4 minutes. Toss in the rice noodles and cook for an additional 3 minutes until both the fish balls and noodles are perfectly tender.
  • Ladle soup into bowls and garnish with spring onions and sliced chili, if desired.

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