Vietnamese Fishball Soup
Source of Recipe
someone taught me and I played with it
Recipe Introduction
This soup is a hearty main meal. It is not high in fat but it will fill you up so don't serve it before a main.
This is a good one to make for one
List of Ingredients
lemongrass, sliced very thinly
peanut oil (small bit)
1 clove garlic, chopped
ginger
chicken liquid or chicken stock
noodles
raw prawns, deveined (about 3 per person)
fish chunks (no bones)
bok choy (quatered)
soy sauce
fish sauce
spring onions (sliced very thinly)
chilli (sliced very thin or flakes)
fish balls (from Chinese grocery)
Recipe
1. Cook lemongrass in soup pan in peanut oil with garlic and twice as much ginger.
2. When they are aromatic, add chicken liquid. chicken liquid is just stock made without vegetables, herbs or spices. Normal stock may be substituted.
3. Simmer liquid. Add noodles, prawns, fish, bok choy, soy sauce and fish sauce. Cook until all ingredients cooked but careful not to overcook any of them.
4. In individual bowls add slices of spring onion and chilli. Add fishballs into the soup and warm through. Ladle generously into bowls.
|
|
member logon
