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Number of serving: 4
Preparing time: 15 minutes
Cooking time: 20 minutes
Ingredient A:
200g (6t/2 oz) rice vermicelli
1 tablespoon oil
180 g (Sop) bean sprouts
1 cup (20 g/ 2/3 oz) fresh mint
½ cup (80 g / 1/3 oz) unsalted peanuts
Ingredient B:
1 piece grated fresh ginger, (size 2.5 cm / 1 inch)
2 red chilies, thinly chopped
5 scallions, chopped
Ingredient C:
3 ½ cups (875 ml/28 fl oz) Coconut milk
1 tablespoons fish sauce
1 tablespoons tomato paste (unsalted, concentrated)
Ingredient D:
500 g (1 lb) white fish fillets, cut to bite sie
2 ham steaks, minced
150g (5oz) snake beans, chopped
Method:
Cover the vermicelli in boiling water for 5 minutes; drain and put on a
big bowl. Heat the oil in a pan over medium heat, add ingredient B and
stir for 3 minutes. Add in ingredient C, cover and simmer for 12
minutes. Put in the ingredient D and simmer for 8 minutes, or until the
fish is just cook. Add bean sprouts and mint on top of vermicelli,
followed by the soup, garnish with peanuts.
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