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Vietnamese Fish and Cellophane Noodle Soup

Vietnamese Fish and Cellophane Noodle Soup

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Preparation time: 30 minutes + 5 minutes soaking
Cooking time:: 25 minutes
Serves: 4

Ingredients:

  • 150 g (5 oz) mung bean vermicelli
  • kg (1 lb) firm white fish fillets, cut into 3 cm (1 inch) pieces
  • 1 teaspoon shrimp paste
  • 6 cloves of finely chopped garlic
  • 2 tablespoons peanut oil
  • 2 thinly sliced, stems of lemon grass (white part only)
  • 1 thinly sliced small onion
  • 3 tablespoons fish sauce
  • 1 tablespoon rice vinegar
  • 5 cups of chicken stock
  • 4 peeled, seeded and chopped ripe tomatoes
  • 1 cup bean sprouts
  • 2 chopped, long red chillies
  • 2 extra slice, long red chillies
  • cup torn Vietnamese mint
  • 1 tablespoon extra Vietnamese mint
  • cup coriander (cilantro) leaves
  • 1 extra coriander (cilantro) leaves
  • lemon wedges, to serve

Steps:

  1. Using a foil, wrap the shrimp paste and place into hot grill for 1 minute.
  2. Remove and set aside.
  3. In a heatproof bowl, place the vermicelli and pour with boiling water. Soak for 3 - 4 minutes.
  4. Rinse with cold water, drain and cut into 15 cm (6 inch) lengths.
  5. In a heavy based saucepan, heat the peanut oil over medium heat.
  6. Place the garlic and cook for 1 minute until golden.
  7. Add the chilli, onion, shrimp paste and lemon grass, cook and stir for another 1 minute.
  8. Pour in the fish sauce, rice vinegar and stock. Add the tomato and bring to the boil.
  9. Bring the heat down to medium and simmer for 10 minutes.
  10. Place the fish and simmer gently for 3 minutes or until cooked.
  11. Stir in the coriander leaves and mint.
  12. In four serving bowls, divide the noddles and bean sprouts.
  13. Ladle the soup on top and add extra coriander leaves, chilli and mint.
  14. Garnish with lemon wedges and serve.

From: www.noodles.net.au

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