Spicy Fishball and Pork Mince Rice Noodle Soup is a dish prepared with round rice noodles served on a pork, shrimp and squid stock.
I guess a lot of people are afraid of making homemade noodle soups at home because there are so much options that you can buy in restaurants that makes you think twice whether you can do something similar. Yes, they have the master stock that boils perpetually making an amazing soup base but there are some tricks of the trade that you can do to get an almost similar result. If you look at the different noodle soups out there the tastiest ones are the Japanese and Vietnamese and both have different techniques, while the Japanese is a simple pork bone boiled until they turn white the Vietnamese adds a certain flavour that enhances boiled chicken and pork bones, items like charred onions, dried squid and the use of spices like cinnamon adds to the delicious offering. In Philippines we boil prawns shells and head, gently mash them to get all of that prawn head butter before it is sifted to get a clean stock.
That is what we are doing today where we will be using those tricks to amp up the stock we already have, so a simple boiled chicken and pork bones, add some prawn stock, trust me the result will be phenomenal your friend might think you bought it in a restaurant.