You may also like
Ingredients
- 200 g (6 1/2 oz) dried rice vermicelli
- 1 tablespoon oil
- 2.5 cm (1 inch) piece of fresh ginger, grated
- 3 small red chillies, finely chopped
- 4 spring onions, chopped
- 800 ml (26 fl oz) coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons tomato passata
- 500 g (1 lb) skinless fish fillets (eg. ocean perch, red mullet, cod, snapper), in bite-sized pieces
- 2 ham steaks, chopped into small cubes
- 150 g (5 oz) snake beans, cut into 3 cm (1 1/4 inch) lengths
- 2 cups (180 g/6 oz) bean sprouts
- 1 tablespoon fresh mint leaves
- 1/2 cup (80 g/2 3/4 oz) unsalted roasted peanuts
Method
1. Soak the rice vermicelli in a bowl of boiling water for 5 minutes, then drain.
2. Heat the oil in a large, heavy-based pan, add the ginger, chilli and spring onion and cook over medium heat for 3 minutes.
3. Stir in the coconut milk, fish sauce and tomato passata, then cover and gently simmer for 10 minutes.
4. Add the fish, ham and snake beans to the pan and simmer for 10 minutes, or until the fish is tender. Divide the rice vermicelli among deep soup bowls and top with the bean sprouts and mint leaves. Carefully spoon the soup into the bowls and sprinkle with roasted peanuts.
