Vietnamese Fish and Cellophane Noodle Soup
||30 minutes + 5 minutes soaking
- 150 g (5 ½ oz) mung bean vermicelli
- ¾ kg (1 lb) firm white fish fillets, cut into 3 cm (1 ¼ inch)
- 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
- ½ cup torn Vietnamese mint
- 1 tablespoon extra Vietnamese mint
- ½ cup coriander (cilantro) leaves
- 1 extra coriander (cilantro) leaves
- lemon wedges, to serve
- Using a foil, wrap the shrimp paste and place into hot grill for
- Remove and set aside.
- In a heatproof bowl, place the vermicelli and pour with boiling
water. Soak for 3 - 4 minutes.
- Rinse with cold water, drain and cut into 15 cm (6 inch)
- In a heavy based saucepan, heat the peanut oil over medium heat.
- Place the garlic and cook for 1 minute until golden.
- Add the chilli, onion, shrimp paste and lemon grass, cook and
stir for another 1 minute.
- Pour in the fish sauce, rice vinegar and stock. Add the tomato
and bring to the boil.
- Bring the heat down to medium and simmer for 10 minutes.
- Place the fish and simmer gently for 3 minutes or until cooked.
- Stir in the coriander leaves and mint.
- In four serving bowls, divide the noddles and bean sprouts.
- Ladle the soup on top and add extra coriander leaves, chilli and
- Garnish with lemon wedges and serve.