Fish cake noodle soup

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by Uyen Luu, featured in Vietnamese: Simple Vietnamese Food khổng lồ Cook At HomePublished by Hardie Grant

This is a simple và quick technique lớn make soup; it is easy khổng lồ adapt with many seasonal ingredients. Watercress instils the broth with the most refreshing, peppery flavours, balancing well with the zing of ginger. Fried shallots & garlic địa chỉ cửa hàng a sweet complexity khổng lồ the broth, while the samphire adds a crunch as well as its salty seaside flavours. This is a fish cake recipe and a fish cake broth recipe. Here, I"ve made extra fish cakes for another meal, perfect in bánh mỳ (another recipe in the book) or with steamed rice, a lovely nước mắm and plenty of vegetable sides and pickles.

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When making the nước mắm, remember to lớn trust your taste buds entirely & try lớn get the right balance at all times.


This is a simple và quick technique khổng lồ make soup; it is easy khổng lồ adapt with many seasonal ingredients. Watercress instils the broth with the most refreshing, peppery flavours, balancing well with the zing of ginger. Fried shallots và garlic add a sweet complexity to lớn the broth, while the samphire adds a crunch as well as its salty seaside flavours. This is a fish cake recipe và a fish cake broth recipe. Here, I"ve made extra fish cakes for another meal, perfect in bánh mỳ (another recipe in the book) or with steamed rice, a lovely nước mắm & plenty of vegetable sides & pickles.

When making the nước mắm, remember khổng lồ trust your taste buds entirely & try lớn get the right balance at all times.

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Photo by Uyen Luu

For the fish cakes

500 grams fish such as salmon & haddock (cut into 2.5cm/1in chunks)1½ tablespoons fish sauce1 spring onion (roughly chopped)1 shallot (roughly chopped)3 cloves of garlic (roughly chopped)20 grams fresh dill fronds (roughly chopped)1 bầu red chilli (sliced) - optionalzest of 1 lime (finely chopped)3 tablespoons sunflower oil (for frying)

For the broth

1½ litres boiling water30 grams fresh ginger (julienned, then finely chopped)3 tablespoons fish sauce2 tablespoons vegetable oil2 round shallots (sliced)2 cloves of garlic (finely chopped)

For the noodles bowls

4 nests of fine egg noodles200 grams watercress (shared between 4 bowls)1 spring onion (sliced)20 grams fresh dill fronds (chopped)1 pinch of freshly ground black pepper1 handful of samphire (or fine tip asparagus)

For the nước mắm

2 bird"s eye chillies (finely chopped)2 cloves of garlic (crushed)3 tablespoons caster sugar3 tablespoons trắng wine vinegar4 tablespoons fish sauce80 millilitres hot water

For the fish cakes

1 pound 2 ounces fish such as salmon và haddock (cut into 2.5cm/1in chunks)1½ tablespoons fish sauce1 scallion (roughly chopped)1 shallot (roughly chopped) 3 cloves of garlic (roughly chopped)¾ ounce fresh dill fronds (roughly chopped)1 thai red chile (sliced) - optionalzest of 1 lime (finely chopped)3 tablespoons vegetable oil (for frying)

For the broth

6¼ cups boiling water1 ounce fresh gingerroot (julienned, then finely chopped)3 tablespoons fish sauce2 tablespoons vegetable oil2 round shallots (sliced)2 cloves of garlic (finely chopped)

For the noodles bowls

4 nests of fine egg noodles7 ounces watercress (shared between 4 bowls)1 scallion (sliced)¾ ounce fresh dill fronds (chopped)1 pinch of freshly ground black pepper1 handful of samphire (or fine tip asparagus)

For the nước mắm

2 bird"s eye chiles (finely chopped)2 cloves of garlic (crushed)3 tablespoons superfine sugar3 tablespoons trắng wine vinegar4 tablespoons fish sauce5 tablespoons hot water

Method

Fish Cake Noodle Soup is a guest recipe by Uyen Luu so we are not able khổng lồ answer questions regarding this recipe


To make the fish cakes, put all the ingredients except the oil into a food processor và briefly pulse to blend together so you still retain some texture. If you don"t have a small food processor, chop the fish and all the ingredients quite finely, put in a bowl & beat them together, mixing in one direction.Lightly grease a plate or tray with 1 tablespoon of the oil và grease your hands. Take a lump of the fish cake mixture và form a patty with your hands, about 4cm (1½ in) in diameter and place on the greased plate. Repeat with the remaining mixture to lớn make about 16 fish cakes.Heat the remaining oil in a large frying pan (skillet) over a medium-high heat and fry the fish cakes for about 3-4 minutes until golden on both sides. I usually start by placing one fish cake in the pan at 12 o"clock, then showroom them to the pan clockwise so I know which ones to lớn turn, then remove & set aside. Keep the frying pan handy.To make the broth, measure the boiling water into a saucepan and showroom the ginger & fish sauce. Add eight fried fish cakes, cover and simmer lớn let the ginger infuse for 7-10 minutes.In the same frying pan used lớn fry the fish cakes, heat the oil over a medium heat và fry shallots until golden brown without letting them burn. Then địa chỉ the garlic & watch until it turns golden, then remove from the pan & set aside.Cook the noodles according to lớn the packet instructions. Divide into bowls with the watercress, spring onion, a pinch of dill, pepper, samphire, fried golden shallots và garlic và fish cakes from the pot. Bring the broth to lớn a boil, then ladle hot broth onto each bowl. This will poach the samphire & seep into the fish cakes, and the watercress will flavour the broth. Serve immediately.

For the nước mắm

Use a knife to finely chop or a mortar and pestle khổng lồ crush the chillies and garlic together. Shake up with the other ingredients in a jar, use a hand blender, or simply mix it together in a bowl with a spoon.


To make the fish cakes, put all the ingredients except the oil into a food processor và briefly pulse khổng lồ blend together so you still retain some texture. If you don"t have a small food processor, chop the fish và all the ingredients quite finely, put in a bowl và beat them together, mixing in one direction.Lightly grease a plate or tray with 1 tablespoon of the oil and grease your hands. Take a lump of the fish cake mixture and form a patty with your hands, about 4cm (1½ in) in diameter & place on the greased plate. Repeat with the remaining mixture lớn make about 16 fish cakes.Heat the remaining oil in a large frying pan (skillet) over a medium-high heat & fry the fish cakes for about 3-4 minutes until golden on both sides. I usually start by placing one fish cake in the pan at 12 o"clock, then add them to lớn the pan clockwise so I know which ones khổng lồ turn, then remove & set aside. Keep the frying pan handy.To make the broth, measure the boiling water into a saucepan and showroom the ginger & fish sauce. địa chỉ eight fried fish cakes, cover & simmer to lớn let the ginger infuse for 7-10 minutes.In the same frying pan used to fry the fish cakes, heat the oil over a medium heat and fry shallots until golden brown without letting them burn. Then showroom the garlic và watch until it turns golden, then remove from the pan & set aside.Cook the noodles according to lớn the packet instructions. Divide into bowls with the watercress, scallion, a pinch of dill, pepper, samphire, fried golden shallots & garlic & fish cakes from the pot. Bring the broth to lớn a boil, then ladle hot broth onto each bowl. This will poach the samphire và seep into the fish cakes, and the watercress will flavour the broth. Serve immediately.

For the nước mắm

Use a knife to finely chop or a mortar and pestle to lớn crush the chillies và garlic together. Shake up with the other ingredients in a jar, use a hand blender, or simply mix it together in a bowl with a spoon.