Bee Thai Bak (Rice Noodle Soup)

Recipe from RASAMALAYSIA

Serves 2

Ingredients

• 300 grams Thai rice stick noodles
• 1 3/4 cup chicken stock
• 1 1/2 cups water
• 100 grams beef mince, cooked
• 6 - 8 fish balls 
• 8 large shrimp, shelled and deveined
• 1 tsp fish sauce or to taste
• 3 dashes white pepper powder

Topping

• Garlic oil (See note below)
• 2 stalks spring onions, cut into rings

To make fish balls

• Remove flesh from king fish slices (seer fish)
• Scrape flesh from skin and discard skin.
• Place all the fish meat on a chopping board and chop for 10 minutes.
• The fish will become slightly sticky as you chop. Add salt and pepper to taste and continue to chop for another 10 minutes. The fish meat will now become a fish paste.
• Wet your hands slightly with water and roll the fish paste into fish balls of desired size.
  
  

Preparation

• Bring a pot of water to boil and blanch the rice noodles until they are cooked. Drain and set aside.
• To make the soup, bring chicken stock and water to boil in a pan. Add minced beef, fish balls and shrimp. Boil for about 2 minutes or until all the ingredients are cooked.
• Add fish sauce and white pepper powder. Turn off heat.
• Divide the rice noodles into two bowls and add broth, garlic oil and chopped spring onion.
• Serve immediately.

Note:

Garlic oil can be made by stir-frying minced garlic in oil.