Vermicelli Noodle Soup with chicken & fish balls - Better Homes & Gardens Australia

Ingredients

• 2 chicken breasts
• Sea-salt flakes and white pepper, to season
• 150g rice vermicelli noodles
• 12 fish balls
• 1 tsp caster sugar
• 200g iceberg lettuce, shredded
• Crispy fried shallots, sliced green onion, sliced bird’s eye chilli, sesame oil and soy sauce, to serve
• STOCK
• 1kg chicken wings
• 4cm piece ginger, peeled, smashed once with a pestle
• 1 carrot, unpeeled, cut into 4
• 1/2 brown onion
• 4 cloves garlic, bruised
• 2 litres water