Fish ball noodle


Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

Park a little dish of chilli sauce or chilli shrimp oil next to this on serving - essential for fish-ball dunking. Pure comfort. And PS, you can buy ready-made fish balls from Asian food stores.


  • 500 g skinned and boned white fish fillet or skinned prepared squid
  • 3 cm piece fresh root ginger, peeled
  • 1 tsp salt, and a touch of MSG (optional)
  • 2 tsp fish sauce
  • 3 tsp cornflour
  • 2 big handfuls beansprouts, softened in boiling water for 1 minute
  • 300 g rice vermicelli noodles, prepared according to the packet, rinsed and drained
  • 1.5 litres Asian chicken stock
  • 4 spring onions, shredded
  • handful of chopped coriander and some chopped chilli, to serve


Pulse the fish in a processor to a paste. Grate the ginger. Squeeze the juice from the ginger gratings over the fish (discarding the spent gratings), then add the salt, fish sauce and cornflour and knead into the fish mixture. Mould the paste into small balls about the size of a walnut, cover, then slip into the fridge to firm up. Cook them in boiling water for 3 minutes, then drain. Divide the beansprouts, noodles and fish balls between four generous bowls. Heat the stock with the spring onion until piping hot and then ladle over - this will reheat everything. Scatter with coriander and chilli.