Vietnamese fish and noodle soup

Name: Vietnamese fish and noodle soup
Cook time: 30 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 1 tsp shrimp paste; 150g mung bean vermicelli; 2 tbsp peanut oil; 6 garlic cloves, finely chopped; 1 small onion, thinly sliced; 2 long red chillies, chopped; 2 lemongrass stems (white part only), thinly sliced; 1.25 litres (5 cups) chicken stock; 60ml (¼ cup) fish sauce; 1 tbsp rice vinegar; 4 ripe tomatoes, peeled, seeded and chopped; 500g firm white fish fillets (snapper or blue-eye), cut into 3cm pieces; 1 large handful mint, torn; 1 very large handful coriander (cilantro) leaves; 90g (1 cup) bean sprouts, trimmed; 1 tbsp mint, extra; 1 tbsp coriander leaves, extra; 2 long red chillies, extra, sliced; lemon wedges, to serve

September 10, 2020

easyTime:< 30 minsServes:4

A recipe from the Good Food collection.

Ingredients

1 tsp shrimp paste
150g mung bean vermicelli
2 tbsp peanut oil
6 garlic cloves, finely chopped
1 small onion, thinly sliced
2 long red chillies, chopped
2 lemongrass stems (white part only), thinly sliced
1.25 litres (5 cups) chicken stock
60ml (¼ cup) fish sauce
1 tbsp rice vinegar
4 ripe tomatoes, peeled, seeded and chopped
500g firm white fish fillets (snapper or blue-eye), cut into 3cm pieces
1 large handful mint, torn
1 very large handful coriander (cilantro) leaves
90g (1 cup) bean sprouts, trimmed
1 tbsp mint, extra
1 tbsp coriander leaves, extra
2 long red chillies, extra, sliced
lemon wedges, to serve

Method

Step 1
Wrap the shrimp paste in foil and place under a hot grill for 1 minute. set aside.
Step 2
Soak the vermicelli in boiling water for 3-4 minutes. rinse under cold water, drain and then cut into 15cm lengths.
Step 3
Heat the oil in a heavy-based saucepan over medium heat. add the garlic and cook for 1 minute, or until golden. add the onion, chilli, lemongrass and paste, and cook, stirring, for a further minute. add the stock, fish sauce, vinegar and tomato. Bring to the boil, then reduce the heat to medium and simmer for 10 minutes. add the fish and simmer gently for 3 minutes, or until cooked. stir in the mint and coriander.
Step 4
Divide noodles and sprouts among bowls and ladle the soup on top. top with extra mint, coriander and chilli. serve with lemon wedges.