Nothing beats kicking back with my kind of comfort food during a holiday. A tasty and fulfilling dish that feeds the family from lunch to dinner. Period.
Who can ever refuse a piping hot bowl of clear soup, noodles and bobbing fishballs? Not us, that’s for sure. 😉
- 1 packet of beehoon (thin rice noodles)
- 3 cloves of garlic
- 2 tbsp of dried anchovies
- 3 stalks of spring onion
- 2 tbsp of dried soybeans
- 1 packet fishballs
- 1 tbsp fried garlic
- 1 tbsp fried shallot
- Fish sauce (to taste)
- Sesame oil
- Salt & white pepper
- Soak the noodles in cold water in a large prep bowl.
- Clean, wash and drain anchovies and soybeans. Put them in a soup bag.
- In a pot, add a little oil and sauté the finely chopped garlic for a few seconds. Add about 2L of water and bring it to a rolling boil. Pop the soup bag in and turn the flame down and let it simmer.
- When the beans are cooked, add fish sauce and spring onion. Bring it to a boil again.
- Scoop out the spring onions (white only), garlic and soup scum if there’s any. Leave the soup bag in the pot.
- Season with salt and pepper.
- Bring the soup to a rolling boil and add the fishballs. Bring the flame down and simmer. They fishballs will float once cooked.
- To plate: portion the noodles and place in in a bowl. Pour boiling water on the noodles for a few moments and drain the water away using a colander. In the serving bowl, add a few dash of sesame oil. Transfer the strained noodles into the bowl, add soup and fishballs. Garnish with spring onions, fried garlic and shallots.
Enjoy your steaming fishball noodles with this condiment. 😉