Ingredients

  • The Soup
  • 2 cans of chicken broth (Or you can use Pork Balls and Mushrooms Noodle Soup (Bun Moc) as reference)
  • 1 cup of water
  • ½ yellow onion
  • 2 slice of ginger (adjust to your taste)
  • Topping
  • Flamingo Cooked Fish Balls , Flamingo Fried Fish Balls and Flamingo Fried Fish Cakes
  • 8oz. Quê Hương Chao Ching Rice Stick
  • 1 stick of bamboo shoot cut into thin slices strip
  • 1 Tomato
  • 2 tsp. paprika
  • 3 tbsp. cooking oil
  • Signature Fried Fish Paste Cake
  • 1 pinch of green onion, cilantro and fried shallot

Directions

  1. Add water, onion and ginger into canned chicken broth or pork broth and cook 15 minutes.
  2. Low fire to heat up cooking oil and add the paprika into the oil. Leaved on the side.
  3. Julienne the bamboo.
  4. In a separated pot add in a pinch of salt and cook the bamboo for 5 minutes. Fish them out and wash with cold water.
  5. Cut all the fish balls into half. Slice fish cake and tomato.
  6. Add the fish balls, tomato and the bamboo in the soup. Boil the soup in minimum heat for 5 minute and add rice vermicelli noodle.
  7. Pour the paprika oil into the soup. Enjoy!

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