Cherry & Dennis Recipes
Fish Ball Rice Noodle Soup
魚蛋湯米粉
Recipe overview
Rice vermicelli, bouncy fish balls and choy sum make a light Hong Kong soup noodle meal. Soften the noodles first and heat the fish balls through before adding the vegetables and noodles.
01
Ingredients
Main ingredients
- 200 g rice vermicelli
- 16 piece fish balls
- 250 g choy sum
- 15 g ginger
- 2 stalk spring onion
Stock base
- 1500 ml water
Seasoning
- 1 tsp salt
- 1/4 tsp white pepper
- 1 tsp sesame oil
02
Tools
- knife
- cutting board
- mixing bowl
- colander
- stockpot
- ladle
- measuring cup
- measuring spoons
- timer
03
Steps
Step 1
Soak rice vermicelli
Soak the rice vermicelli in cold water for ten minutes until flexible.
Step 2
Drain vermicelli
Drain the vermicelli thoroughly and loosen the strands gently.
Step 3
Cut choy sum
Wash the choy sum and cut it into five-centimetre lengths.
Step 4
Slice ginger and spring onion
Cut the ginger into matchsticks and the spring onion into thin rings.
Step 5
Boil ginger stock
Bring 1500 ml water to a boil, add ginger and cook for three minutes.
Step 6
Add fish balls
Add sixteen fish balls and keep the broth at a gentle boil.
Step 7
Cook fish balls through
Cook for six minutes; cut one open to confirm the centre is piping hot and opaque.
Step 8
Add choy sum
Add the choy sum and cook for two minutes until the stems are just tender.
Step 9
Add vermicelli
Add the drained vermicelli and loosen it gently with chopsticks.
Step 10
Simmer noodles two minutes
Simmer the vermicelli for two minutes until just cooked, not mushy.
Step 11
Season the broth
Add one teaspoon salt, one-quarter teaspoon white pepper and one teaspoon sesame oil.
Step 12
Divide and serve
Divide the noodles, greens and fish balls among four bowls and ladle over the hot broth.
Common mistakes
- Changing the step order can cause uneven doneness and texture.
- Excessive heat or too little cooking time can dry the liquid or leave food undercooked.
- Using unwashed tools for both raw and cooked food increases cross-contamination risk.
Tips
Measure every ingredient by group before starting.
Taste near the end and adjust salt gradually.
