Bean Curd And Fish Ball Soup Recipe - Cooking Index
Bean Curd And Fish Ball Soup Recipe - Cooking Index
| 500 x | Chicken stock | |
| 2 tablespoons | Fish sauce | |
| 1 tablespoon | Light soy sauce | |
| 1 teaspoon | Preserved vegetable | |
| 1/2 teaspoon | Ground white pepper | |
| 120 x | Bean curd cut into 16x1/2 inch cubes | |
| 8 | Fish balls | |
| 2 | Spring onions - green part only, slivered |
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
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