Use small spoons to scoop the fish paste into 12 oval balls directly into the simmering broth and cook until they float to the surface. Distribute them between the soup noodle bowls.

Cover noodles with boiling water then separate (leave in water initially for 8 minutes). Strain original stock mixture and reheat in a pan, adding fish balls and cook for 10 mins.

1. To make broth, heat oil in a large saucepan over high heat. Add onion, garlic, ginger and spices, then cook, stirring occasionally, for 5 minutes or until onion is soft. Add remaining ...

Another local delicacy is the Shuangliu fish ball, a city-level intangible heritage item named after its origins, ...

This week, perhaps more than any other week, we're in need of food that can be eaten from bowls. A warm, fragrant bowl of comfort food to wrap your hands around is what we need.

The fish balls were served separately from the noodles— there were 4 fish balls and 1 fish dumpling immersed in a clear broth topped with a generous amount of spring onions. The soup was clear and non ...

In Asia, you'll also frequently find fish balls as the centerpiece of a noodle soup, complemented by a broth topped with fried shallots and chiles. Don't miss out on this fish-based favorite; it's ...

As long as you like hard-to-find Vietnamese noodle soups, you won't mind that the restaurant really only serves one dish a day. You are undoubtedly familiar with the class of Asian restaurant that ...