Bean Curd And Fish Ball Soup

Recipe Ingredients

500		Chicken stock
2 tablespoons	30ml	Fish sauce
1 tablespoon	15ml	Light soy sauce
1 teaspoon	5ml	Preserved vegetable
1/2 teaspoon	2.5ml	Ground white pepper
120		Bean curd cut into 16x1/2 inch cubes
8		Fish balls
2		Spring onions - green part only, slivered

Recipe Instructions

In a medium saucepan, heat together the chicken stock, fish sauce, preserved vegetable and white pepper.

When simmering, add the cubes of bean curd and fish balls. Cook for 30 seconds, then add the pieces of spring onion. Simmer for a few seconds.

Ladle into small bowls and serve.

Source:
Barbara Hansen's "Taste of Southeast Asia", 1987

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.