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Categories:Viewed: 83 - Published at: 6 years ago
Ingredients
- 500 ml Chicken stock
- 2 Tbsp. Fish sauce
- 1 Tbsp. Light soy sauce
- 1 tsp Preserved vegetable
- 1/2 tsp Grnd white pepper
- 120 gm Beancurd cut into 16x1/2 inch cubes
- 8 x Fish balls
- 2 x Spring onions, green part only, cut into 2.5cm slivers
Method
- In a medium saucepan, heat together the chicken stock, fish sauce, preserved vegetable and white pepper.
- When simmering, add in the cubes of beancurd and fish balls.
- Cook for 30 seconds, then add in the pcs of spring onion.
- Simmer for a few seconds.
- Ladle into small bowls and serve.
