Vietnamese Fried Fish Cake Noodle Soup
Ingredients
- 1 package Vermicelli noodles
- 1/2 tablespoon Fish paste For forming patties
- 2 teaspoons Fish paste For forming patties
- 4 cups Water For Dashi broth
- 4 cups Dashi For Dashi broth
- 1 cup Scallions Chopped, for garnish
- 1/2 cup Cilantro Chopped, for garnish
- 1/2 cup Dill Chopped, for garnish
- 2 tablespoons Oil For frying fish cakes
Instructions
- Prepare vermicelli noodles according to package instructions.
- Combine fish paste and knead for about 2 minutes into a smooth, dense and springy fish paste mixture.
- Take 1/2 tablespoon to 2 teaspoons of fish paste to form thin patties.
- Heat oil in a frying pan over medium-high heat. Fry fish cakes until golden brown (about 2 minutes each side). Transfer to a paper towel-lined plate.
- Place noodles in serving bowls, top with fried fish cakes, scallions, cilantro, and dill. Ladle hot broth over noodles and enjoy.
