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

1. 500g snapper fillets, pin-boned, skinned
2. 1 clove garlic, thinly sliced
3. 1cm piece ginger, finely grated
4. 1 egg
5. 1/2 cup mint leaves, finely chopped
6. 450g packet fresh rice noodles (see note)
7. 2 spring onions, cut into 5cm lengths
8. Thinly sliced long red chilli (optional), to serve
9. 2 tablespoons peanut oil
10. 1 red onion, finely chopped
11. 2 cloves garlic, crushed
12. 2cm piece ginger, finely grated
13. 2 cinnamon quills
14. 5 star anise
15. 100g shiitake mushrooms, halved
16. 2 tablespoons caster sugar
17. 125ml (1/2 cup) soy sauce
18. 1L chicken stock

The instruction how to make Vietnamese soup with fish balls

1. 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.
2. 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.
3. 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.
4. Divide soup among bowls. Scatter with spring onions and sliced chilli, if using, to serve.

Nutritions of Vietnamese soup with fish balls

calories:
fatContent:
saturatedFatContent:
carbohydrateContent:
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent: