When eating out, I usually order myself a bowl of vermicelli or meehoon soup.  There are many varieties of filings and soup base to choose from, the choices from beef stew to fresh slice fish, Meat balls to tomyam, just to name a few of my favourites.

Vermicelli in soup is also a common meal in Malaysia, especially for breakfast. A packet of dried vermicelli is relatively cheap, it is good enough for a family of 5 to enjoy.  Here I would like to share the fish ball soup that I prepared for my vermicelli last week.  Hope you like it too.  this ingredient serves up to 8 persons.

Ingredients:

1. 1 packet of dried vermicelli (soak in water)
2. 2 tbsp of oil
3. 1 small red onion
4. 2 cloves of garlic
5. 1 cup of minced chicken meat / slice chicken meat
6. 20 fish balls (cut into halves)
7. 2 tomatoes
8. some green vegetable (of your choice)
9. salt, oyster sauce, sesame oil and pepper to taste
10. 1 L of water

Method:

• Heat oil in the sauce pot add in onions and garlic, fry till fragrant;
• add in chicken, stirr fry for 2 minutes, add in water;
• when the water is boiled, add in the fish balls, tomatoes and vegetable;
• immediately add in salt, oyster sauce, pepper and sesame oil to taste. Set aside.
• boil the water in another soup pot, add in the soaked vermicelli (the portion that you want to serve), boil the vermicelli until just soft, drained.
• transfer the cooked vermicelli into a soup bowl, pour the fish ball soup mixture on the vermicelli, serve while hot.
• best serve with chilli paste.

Happy cooking!