Vietnamese soup with fish balls
Apr 18, 2019 Some fresh produce and a few pantry staples are all you need for this delicious Vietnamese noodle soup.
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Cooking tools:
- Food processor
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- 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
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