My mother and I are fans of rice noodle fish soup. I usually opt for this menu when we have steamed fish the previous day because that means we will have the leftover sauce from the dish, which I use to make the broth.
all you need:
250 grams of dried rice noodle (vermicelli)
1 red snapper fish head (halved, preferably steamed with soya sauce)
50 grams of lettuce leaves
6 medium size chilli paddy (sliced *optional)
2 knuckles of ginger (sliced or chrushed)
3 cloves of garlic (minced, sautéd until brown and fragrant with 2 Tbs of vegetable oil, separated from the oil)
1/2 c steamed soya fish sauce(or all, depends on how much leftover we have)
1500 ml water
2 Tbs of sesame oil
a pair of chinese pork sausage(sliced and sautéd until a bit crunchy)
20 ml of salty soya sauce
a handful of cilantro
5 stalks of scallion (sliced)
1 small tomato (divided into four, *optional)
How to:
2. Bring to boil the 1500 ml water and 1/2 c of the steamed soya fish sauce. Add the sliced chilli paddy.
3. Add the 20 ml of salty soya sauce(try if it's not salty enough you could add more soya sauce or salt to your taste)
4. Add the leftover oil from sautéing garlic plus 2 Tbs of sesame oil. Stir until all well-mixed.
5. After the broth is seething, insert the vermicelli and the fish head. Bring to boil for about 5-10 mins.
6. Make two servings.
7. Serve with slices of pork sausages, chopped lettuce, sliced scallion, cilantro and fried garlic.
