Fishball and Pork Mince Rice Noodle Soup
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.
- 6 portions round rice noodles
- 1 bunch spinach, chopped
- 250g fish balls
- 250g minced pork
- chopped spring onions
- crispy fried garlic
- fish sauce
- 6 to 8 cups of soup base (see below)
- 3 eggs
- chilli oil
- 3 pcs dried squid
- 1 large red onion
- 4 cups homemade chicken and pork stock
- 4 cups homemade shrimp stock
- 6 tbsp crispy fried onions
- 3 stalks spring onions, chopped
- ground white pepper
- Scramble the eggs then fry in a non-stick pan until fully cooked. Remove egg from pan then thinly slice it, set it aside.
- Cook rice noodles according to packet instructions.
- In a grill charcoal or gas, grill dried quid and red onion until charred
- In a pot add remaining all soup base ingredients together with the charred squid and onion, bring it to a boil.
- Simmer for 20 minutes.
- Using a muslin cloth drain soup into a separate pot then add the fish balls and bring it to a boil. Simmer for 20 more minutes.
- Blanch the spinach in boiling water.
- Place a portion of the noodles, spinach and sliced eggs in a soup bowl garnished with chopped spring onions and crispy fried garlic.
- Season soup with fish sauce then pour on top of soup bowl with noodles. Add a generous amount of chilli oil then serve.