Serves ? person

Preparation time: ??

Ingredients

  • Cooking oil – 2 tbsps
  • Garlic, minced – 2 cloves
  • Ginger, minced – 1 cm
  • Water – 6 cups
  • Concentrated chicken stock  – 3 tbsps
  • Sliced preserved cabbage (optional) – 1 tbsp
  • Fish balls – 12
  • Sesame oil –  ½ tsp
  • Pepper  – to taste
  • Thin rice vermicelli (mai fun) –  300gm

For Garnishing:

  • Bean sprouts, tailed and blanched –  1 cup
  • Celery, cut into 1 cm sections – 1 stalk
  • Scallion/spring onions, finely chopped – 1 stalk
  • Sliced fried shallot – ¼ cup

Method

1. Stirfry oil, garlic and sliced ginger till golden brown.

2. Add water and bring  it to  boil.

3. Add chicken stock and preserved cabbage and leave it to simmer for 5 minutes.

4. Add the  fishballs along with  sesame oil and pepper and cook for 5 minutes.

5. Place vermicelli into individual bowls, add garnishing and pour hot soup over the vermicelli.

6. Ready to serve.

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