Beef Balls and Fishballs Misua

Experience the perfect fusion with Beef Balls and Fishballs Misua—a Filipino noodle soup with Vietnamese and Chinese-style meatballs in a savoury broth.  Bouncy beef balls + mushroom-filled fish balls + silky misua noodles = one comforting bowl of goodness! A quick surf-and-turf twist on a Filipino classic. #BeefBallsFishballsMisua.  

Have you ever wondered what happens when you combine surf and turf meatballs in one hearty soup? Let me introduce you to Beef Balls and Fishballs Misua, a comforting bowl of noodles that marries the flavours of Vietnamese and Chinese cuisines with a touch of Filipino soul.

This dish was born out of a happy coincidence—a stash of leftover bouncy Vietnamese beef balls (Bò Viên) from a Pho dinner, and mushroom-filled Chinese fishballs from a hotpot feast. I thought, why not put these together? And what better way to serve them than in a warm, silky bowl of Filipino Misua?

What is Misua?

Misua is a delicate, thin wheat noodle soup that originated in the Fujian province of China. It was brought to the Philippines by Chinese immigrants and quickly became a household staple. Known for its soft and silky texture, Misua is light yet filling, often cooked with simple ingredients like vegetables, pork, or seafood.

This recipe adds a creative twist by using Asian-style beef and fish balls, resulting in a soup that’s not only rich in flavour but also brimming with texture and umami.

Why You’ll Love Beef Balls and Fishballs Misua

• Surf and Turf Fun: The tender beef balls and springy fish balls make every bite exciting.
• Quick and Easy: Perfect for weeknights, this dish comes together in less than 30 minutes.
• Comfort Food at Its Best: The warm broth, delicate noodles, and savoury meatballs are the perfect combination for a cozy meal.

The Inspiration Behind the Dish

I often find myself with extra ingredients from other meals—this time, beef balls from Pho and fish balls from hotpot. Combining them was a no-brainer, and serving them in Misua made for the ultimate comfort food. I jokingly call it Surf and Turf Balls Misua, a playful take on the classic pairing.

Perfect for Any Occasion

Whether you’re battling a chilly evening or craving something light yet satisfying, Beef Balls and Fishballs Misua fits the bill. It’s also a wonderful way to use leftover ingredients creatively.

For Filipinos, Misua is often associated with comfort and warmth. Adding these flavourful meatballs takes it to a whole new level, making it a dish you’ll want to cook on repeat!

Beef Balls and Fishballs Misua

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• Author: Raymund
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Experience the perfect fusion with Beef Balls and Fishballs Misua—a Filipino noodle soup with Vietnamese and Chinese-style meatballs in a savoury broth.

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Ingredients

Units USM Scale 1x2x3x

• 60 g misua (about 3 bunches)
• 12 pcs beef balls (Bò Viên or Pentol Bakso)
• 12 pcs mushroom dumpling fish balls (or regular fish balls), quartered
• 2 cups Chinese cabbage, chopped
• 1 small carrot, julienned
• 6 cloves garlic, minced
• 1 large red onion, minced
• 1 litre chicken broth
• freshly ground black pepper, to taste
• fish sauce, to taste
• chopped spring onions, for garnish
• cooking oil

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Instructions

1. In a pot, sauté garlic and onion in oil until fragrant.
2. Add the beef balls and fish balls, lightly browning them on all sides to enhance their flavour.
3. Pour in the chicken broth, bring to a boil, and simmer for 15 minutes.
4. Toss in the misua, julienned carrots, and chopped cabbage. Simmer for another 2 minutes.
5. Season with fish sauce and freshly ground black pepper.
6. Serve hot, garnished with chopped spring onions.

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