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Vietnamese Fish Ball Noodle Soup Recipe



Prep: 15 mins Cook Time: 40mins TOTAL: 55 mins

Ingredients: • 500gm Chicken thigh/Pork (minced or sliced) • Sunny Seafood Fish Ball (250gm-half a pack) • Fish Sauce • 1 Tbsp Spring Onion’s (white stalks) • 1 Tsp Salt • 1 Tsp Pepper • 7 Cups of Water OR Chicken Stock OR you can use ready-made wonton soup base powder mix for convenience. Instructions: 1. Add the chicken/Pork to a bowl together with the chopped spring onions, salt & pepper, mix all ingredients well. 2. Bring the water/Chicken stock to boil, spoon in the mince, bring back to boil & spoon out impurities that rise to the top, turn down & simmer for 20 minutes. Turn Heat up and add fish balls, simmer for 20min---*If you wish to add Sunny Seafood prawns (31/40 380gm Cooked Tail on), mushrooms or Asian greens you would do so at this point.

3. Add Fish sauce to taste, pour hot broth onto noodles & serve.

NOODLES - prepare whilst the stock is simmering • 300gm Sunny Seafood dried Vermicelli • Chopped Spring Onions (Leaves)-to garnish • Crispy fried Garlic- Optional (Garnish) • Crispy Shallots • Coriander • Bean Shoots/Asian Greens

Cooking Instructions: 1. Follow cooking instructions on noodle packet & place in a bowl 2. Garnish with chopped spring onions, fried garlic & onions 3. Pour hot broth over noodles & serve. Note: --*This recipe you can adjust by adding Sunny Seafood Prawns & Asian greens/Mushrooms



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1 Comment

Henry Jones
Henry Jones
Mar 20

Reading your exploration of Vietnamese fish ball noodle soup through the lens of ingredient provenance and regional taste profiles really resonated with my ongoing research into culinary authenticity and diaspora foodways. I was particularly intrigued by the article’s mention of balancing fish ball texture with broth umami to evoke both innovation within a single bowl. It reminded me of frameworks I’ve seen in academic discussions where sensory evaluation aligns with cultural storytelling, similar to quality benchmarks discussed in New Assignment Help Australia which contextualize rigorous standards in practical applications. This makes me wonder how such standards might inform small-scale restaurants attempting to replicate traditional dishes abroad while maintaining local ingredient constraints. Could these methodologies guide a structured approach to flavo…

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