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Vermicelli Soup with Fish Pellets
Mi Mi Khaing
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Ingredients
2 handfuls dry transparent vermicelli (rice noodles)
1 tablespoon dried mushrooms
6 cups pork stock
1 whole garlic bulb
1 teaspoon black pepper
2 ounces filleted fish, ngape, sole, or perch
1 teaspoon salt
1 to 2 tablespoons fish sauce
Methods
Soak vermicelli in cold water. When soft, cut into shorter lengths; soak mushrooms and when swelled, clean well and shred smaller.
Peel and crush whole garlic bulb. Boil stock with all garlic and half of pepper.
Pound fish in mortar or in electric blender with 1/2 teaspoon salt till well mashed. Oil mortar if it sticks. Oil fingers and shape into pellets a little larger than peas (about 3/8-inch diameter).
Put fish balls into boiling stock, then vermicelli and mushrooms. Cook a few minutes till vermicelli is swelled and clear. Drench with remain-ing pepper, fish sauce, and salt to taste, and serve.

Reviews
IecpgwpgamRating: 2
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