Fried Fishcakes & Thick Vermicelli Soup

With dill, spring onions, coriander & lime

VIETNAM

Serves 2 

• 100g dried thick rice vermicelli
• 1 litre Asian chicken stock (see here)
• 2 tablespoons fish sauce
• a big pinch of unrefined light brown sugar
• 8–10 slices of fried fishcakes (see here)

To serve

• chopped spring onions
• chopped fresh dill
• fresh coriander leaves
• 2 bird’s-eye chillies
• 1 lime, quartered

1. Cook the rice vermicelli in plenty of boiling water, about 5–8 minutes, depending on the manufacturer. Drain and rinse with cold water, then set aside in a bowl of cold water to prevent the noodles from clumping.
2. Bring the stock to the boil and season to taste with the fish sauce and sugar.
3. To serve, drain the vermicelli well and divide between bowls. Pour the hot broth over, and top with the fried fishcake slices. Finish with the chopped spring onions and herbs, a few slices of bird’s-eye chilli, and a squeeze of lime. Serve with extra herbs, chilli and lime wedges on the side.