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Fishball and Pork Mince Rice Noodle Soup 2

Fishball and Pork Mince Rice Noodle Soup

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 1 hour 25 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Free Style


Spicy Fishball and Pork Mince Rice Noodle Soup is a dish prepared with round rice noodles served on a pork, shrimp and squid stock.




  • 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

Soup Base

  • 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
  • salt


  1. Scramble the eggs then fry in a non-stick pan until fully cooked. Remove egg from pan then thinly slice it, set it aside.
  2. Cook rice noodles according to packet instructions.
  3. In a grill charcoal or gas, grill dried quid and red onion until charred
  4. In a pot add remaining all soup base ingredients together with the charred squid and onion, bring it to a boil.
  5. Simmer for 20 minutes.
  6. 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.
  7. Blanch the spinach in boiling water.
  8. Place a portion of the noodles, spinach and sliced eggs in a soup bowl garnished with chopped spring onions and crispy fried garlic.
  9. Season soup with fish sauce then pour on top of soup bowl with noodles. Add a generous amount of chilli oil then serve.